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Thai Chicken Coconut Curry

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A rich and flavorful Thai chicken coconut curry made with tender chicken pieces simmered in a creamy coconut milk sauce, infused with fragrant spices and fresh herbs.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp vegetable oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup bamboo shoots (optional)
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • Juice of 1 lime
  • Fresh basil or cilantro leaves for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until softened, about 3-4 minutes.
  2. Add the garlic and ginger, cooking for another 1 minute until fragrant.
  3. Stir in the red curry paste and cook for 1-2 minutes to release the flavors.
  4. Add the chicken pieces and stir to coat them with the curry paste. Cook until lightly browned, about 5 minutes.
  5. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
  6. Add the red bell pepper and bamboo shoots (if using). Bring the mixture to a simmer, then reduce heat to low.
  7. Cover and cook for 15-20 minutes, until the chicken is tender and cooked through.
  8. Remove from heat and stir in the lime juice.
  9. Serve hot over cooked jasmine rice, garnished with fresh basil or cilantro leaves.

Notes

For extra heat, add sliced fresh chili peppers or a dash of chili flakes. This curry also pairs beautifully with steamed vegetables or naan bread.

Find it online: https://cubaqueen.com/thai-chicken-coconut-curry/