Thai Chicken Coconut Curry: A Flavorful Recipe for a Quick Dinner

Thai Chicken Coconut Curry is a delightful dish that transports your taste buds straight to the vibrant streets of Thailand. This recipe combines tender chicken with a rich, creamy coconut milk base, infused with aromatic spices and fresh herbs. The history of Thai curry dates back centuries, deeply rooted in the country’s culinary traditions, where it has evolved into various regional styles. What I love most about Thai Chicken Coconut Curry is its perfect balance of flavors—spicy, sweet, and savory—all wrapped in a luscious sauce that clings to every bite. Not only is it incredibly delicious, but it’s also convenient to prepare, making it a favorite for busy weeknights or special gatherings. Join me as we explore this beloved dish that has captured the hearts and palates of many!

Ingredients:

• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• 1 cup baby spinach
• Juice of 1 lime
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving

Preparing the Chicken and Vegetables

1. Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable.
2. In a large bowl, season the chicken pieces with a pinch of salt and pepper. This simple step enhances the flavor of the chicken.
3. Chop the onion finely, mince the garlic, and grate the ginger. I like to use a microplane for the ginger to get a nice fine texture.
4. Slice the red bell pepper into thin strips and trim the ends of the snap peas or green beans. If you’re using green beans, cut them into 1-inch pieces.
5. Set all the prepared vegetables aside. This will help you keep track of everything as you cook.

Cooking the Curry Base

1. In a large pot or deep skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the chopped onion.
2. Sauté the onion for about 3-4 minutes until it becomes translucent and fragrant. Stir occasionally to prevent it from burning.
3. Add the minced garlic and grated ginger to the pot. Cook for an additional 1-2 minutes, stirring constantly to avoid burning the garlic.
4. Now it’s time to add the red curry paste. Stir it into the onion mixture, cooking for about 1-2 minutes until the paste is well incorporated and fragrant. This step is crucial as it releases the flavors of the spices.

Building the Curry

1. Pour in the can of coconut milk and the chicken broth. Stir well to combine everything. The coconut milk adds a rich creaminess to the curry.
2. Bring the mixture to a gentle simmer. This is where the magic happens! As it heats up, the flavors will meld beautifully.
3. Add the seasoned chicken pieces to the pot. Stir to ensure the chicken is submerged in the liquid. Let it simmer for about 10-12 minutes, or until the chicken is cooked through and tender.
4. After the chicken is cooked, add the fish sauce and brown sugar. The fish sauce adds a savory depth, while the brown sugar balances the flavors. Stir well to combine.

Adding Vegetables

1. Once the chicken is cooked, it’s time to add the sliced red bell pepper and snap peas or green beans. Stir them into the curry and let them cook for about 3-4 minutes until they are tender but still crisp.
2. Finally, add the baby spinach to the pot. It will wilt quickly, so stir it in just before serving. This adds a lovely color and nutrition to the dish.
3. Before serving, squeeze the juice of one lime into the curry. This brightens up the flavors and adds a refreshing zing.

Serving the Curry

1. To serve, spoon a generous portion of jasmine rice into a bowl. The rice is perfect for soaking up the delicious curry sauce.
2. Top the rice with a hearty scoop of the Thai chicken coconut curry. Make sure to include plenty of chicken and vegetables in each serving.
3. Garnish with fresh basil leaves for an aromatic touch. You can also add a lime wedge on the side for an extra burst of flavor if desired.


Conclusion:

In summary, this Thai Chicken Coconut Curry is an absolute must-try for anyone looking to elevate their weeknight dinners with a burst of flavor and warmth. The combination of tender chicken, creamy coconut milk, and aromatic spices creates a dish that is not only satisfying but also incredibly comforting. Whether you’re a seasoned cook or a kitchen novice, this recipe is straightforward and forgiving, making it perfect for anyone who wants to impress their family or guests. For serving suggestions, I recommend pairing this delightful curry with a side of jasmine rice or fluffy quinoa to soak up all that delicious sauce. You can also add a sprinkle of fresh cilantro or a squeeze of lime juice right before serving to brighten up the flavors. If you’re feeling adventurous, consider adding vegetables like bell peppers, snap peas, or even sweet potatoes to the mix for added nutrition and color. I truly encourage you to give this Thai Chicken Coconut Curry a try. I promise it will become a staple in your home just as it has in mine. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any variations you tried, or even a photo of your creation. Let’s spread the love for this amazing dish together! Happy cooking! Print

Thai Chicken Coconut Curry: A Flavorful Recipe for a Quick Dinner
---
• Author: Dottie
• Total Time: 45 minutes
• Yield: 4 servings 1x
Print Recipe
Pin Recipe
Description
This Thai Chicken Coconut Curry features tender chicken thighs simmered in a creamy coconut milk sauce with aromatic spices and fresh vegetables. Served over jasmine rice, it offers a comforting taste of Thailand that’s both vibrant and flavorful.
---
Ingredients
Scale 1x2x3x
• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• 1 cup baby spinach
• Juice of 1 lime
• Fresh basil leaves, for garnish
• Cooked jasmine rice, for serving
---
Instructions
1. Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable.
2. In a large bowl, season the chicken pieces with a pinch of salt and pepper.
3. Chop the onion finely, mince the garlic, and grate the ginger.
4. Slice the red bell pepper into thin strips and trim the ends of the snap peas or green beans. If using green beans, cut them into 1-inch pieces.
5. Set all the prepared ingredients aside.
6. In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
7. Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
8. Stir in the red curry paste and cook for about 2 minutes to release its flavors.
9. Add the chicken pieces, ensuring they are well coated with the curry paste. Cook for about 5-7 minutes until browned on all sides.
10. Pour in the coconut milk and chicken broth, stirring to combine.
11. Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
12. Reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally.
13. After 15 minutes, add the sliced red bell pepper and snap peas or green beans. Stir them into the curry.
14. Continue to simmer for another 5-7 minutes until the vegetables are tender but still vibrant.
15. Add the baby spinach and let it wilt for about 1-2 minutes.
16. Remove the pot from heat and squeeze the juice of one lime over the curry.
17. Taste and adjust seasoning if necessary.
18. Serve the Thai chicken coconut curry in bowls over cooked jasmine rice, garnished with fresh basil leaves.
Notes
• Adjust the level of spiciness by adding more or less red curry paste according to your taste.
• You can substitute chicken thighs with chicken breast if preferred, but thighs tend to be juicier.
• Feel free to add other vegetables like carrots or zucchini for more variety.
• Prep Time: 15 minutes
• Cook Time: 30 minutes