Thai Chicken Curry With Coconut Milk Recipe

Delight in an exotic Thai chicken curry bursting with flavor. Tender chicken mingles with a rich curry paste, creamy coconut milk, and vibrant peppers, enhanced by garlic and ginger. Lime and fresh basil add a zesty finish, turning a simple meal into a gourmet dish rivaling restaurant fare.

I love making this Thai Chicken Curry with Coconut Milk because it’s a simple dish that tastes restaurant-quality. I use 1 lb of boneless chicken thighs cut into 1-inch pieces for a tender bite alongside red Thai curry paste that really brings a spicy kick to the dish.

I also add a can of full-fat coconut milk which gives it that creamy texture and rich flavor. Sautéing a thinly sliced medium onion with 3 cloves garlic and 1 tbsp fresh ginger sets a flavor packed base for the curry.

I toss in sliced red and green bell peppers which not only add crunch but also some vitamins. A dash of fish sauce, brown sugar and the juice of 1 lime gives the dish a balancing tanginess and sweetness.

This dish is packed with protein and essential nutrients while being a super easy dinner option that any home cook can try. Enjoy creating your own twist on this Asian favorite.

Why I Like this Recipe

I really love this recipe because for one, it’s super easy to make even if you’re not a cooking expert. The steps are straight forward and I like that it doesn’t feel too intimidating when I have a busy day.

Another reason I like it is that the flavors are totally on point. The creamy coconut milk mixed with the spicy red Thai curry paste creates a yummy balance that always surprises me, and the squeeze of lime adds that extra zing.

I also enjoy how the dish looks on the plate. The colorful red and green bell peppers make it look as fancy as restaurant food but without the fancy price tag.

And finally, I appreciate that it’s a perfect blend of healthy and indulgent. Even though it’s comfort food, I still feel good about eating it knowing it’s packed with real ingredients and vibrant flavors.

Ingredients

• Chicken thighs: They are a great protein source that makes the dish hearty and satisfying.
• Coconut milk: It’s full fat and gives healthy fats plus a lovely creamy touch with a bit of natural sweetness.
• Red Thai curry paste: This spicy blend of herbs and spices supplies a bold flavor and loads a kick of heat.
• Garlic: Offers depth and a strong aroma while also adding a few extra health perks.
• Ginger: Fresh and zesty, it brings a warm note and helps with the digestion in the curry.
• Fish sauce: Adds the savory umami flavour along with a salty tang that deepens the taste.
• Lime juice: Injects a citrusy tang that balances the spice and brightens the whole dish.
• Brown sugar: Just a hint of sweetness to oppose the heat and tang and keep everything balanced.
• Bell peppers: Crunchy and packed with vitamin C; they add colorful texture and subtle sweetness.

Ingredient Quantities

• 1 lb boneless chicken thighs, cut into 1-inch pieces
• Salt and pepper to taste
• 2 tbsp red Thai curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• Juice of 1 lime
• 2 tbsp vegetable oil
• Fresh basil or cilantro leaves for garnish

How to Make this

1. Season the chicken pieces with salt and pepper.

2. Heat the vegetable oil in a large skillet or wok over medium-high heat and add the chicken; cook until it’s lightly browned on all sides.

3. Add the sliced onion, minced garlic, and grated ginger to the pan. Cook until the onion starts to soften, about 2-3 minutes.

4. Stir in the red Thai curry paste and let it cook for about a minute so the flavors meld together.

5. Pour in the coconut milk, and mix in the fish sauce and brown sugar. Bring it to a simmer.

6. Add the sliced red and green bell peppers to the skillet and stir well.

7. Let the curry simmer for roughly 10 minutes, until the chicken is fully cooked and the flavors are blended.

8. Squeeze in the juice of one lime and stir it in. Taste and adjust the salt and pepper if needed.

9. Garnish with fresh basil or cilantro before serving. Enjoy your meal!

Equipment Needed

1. Large skillet or wok
2. Chef’s knife and cutting board
3. Measuring spoons
4. Can opener
5. Citrus juicer (or any tool to squeeze lime)
6. Spatula or wooden spoon
7. Bowl or plate for garnish

FAQ

Thai Chicken Curry With Coconut Milk Recipe Substitutions and Variations

• Chicken thighs: If you don’t have chicken thighs, you can use chicken breast cut in similar bite-sized pieces
• Coconut milk: Sometimes you might sub in a mix of coconut cream and water (about 2/3 cream to 1/3 water) if you want extra richness
• Fish sauce: In a pinch, you can replace fish sauce with soy sauce or tamari for a different, but still tasty, flavor
• Red Thai curry paste: If you only got green curry paste on hand, that can work too, but it might give a slightly different spice level
• Brown sugar: You could use palm sugar or even honey as a natural sweetener if brown sugar isnt available

Pro Tips

1. Make sure you sear the chicken really good in a hot pan so you get that nice browning before the rest of the ingredients go in it. This step adds a lot of flavor that you wont get if you rush it.

2. When youre frying the garlic and ginger, dont let them burn. They cook fast and burnt garlic can mess up the flavour of your dish so keep an eye on it.

3. Add the lime juice right at the end, because cooking it too long can lessen that fresh zing it gives to the curry. You’ll wanna taste and adjust just before serving.

4. For the bell peppers, consider giving them a quick stir-fry so that they still have a bit of crunch. Overcooking them can make the texture a bit mushy and youll lose a nice contrast in the dish.