Creamy Thai Coconut Chicken Curry
This Creamy Thai Coconut Chicken Curry is cozy, fragrant, and so easy. Chicken gets seasoned with cumin and turmeric and seared, then red bell pepper, onion, garlic, and fresh ginger sauté in the same pan.
Red curry paste and coconut milk simmer into a rich, creamy sauce, and a finish of cilantro, Thai basil, and lime keeps it bright. It is better than takeout and ready in about 40 minutes.
Why You’ll Love This Thai Coconut Chicken Curry
- Creamy and rich: full-fat coconut milk.
- Better than takeout: in 40 minutes.
- One pan: easy cleanup.
- Adjustable heat: more or less curry paste.
Thai Coconut Chicken Curry Ingredients
Chicken
Sliced or cubed, seasoned with salt, pepper, cumin, and turmeric.
Veggies and Aromatics
Onion, red bell pepper, garlic, and ginger.
Red Curry Paste
The base of the flavor.
Coconut Milk
Makes the sauce creamy.
Brown Sugar and Red Pepper Flakes
Sweet balance and extra heat.
Cilantro, Thai Basil and Lime
Fresh finish.
Good to Know: This curry is naturally gluten-free and dairy-free. Check your curry paste label.
How to Make Thai Coconut Chicken Curry
Step 1: Cook the Chicken
Season the chicken and cook until done. Set aside.
Step 2: Sauté
Sauté the pepper, onion, garlic, and ginger in the same pan until soft.
Step 3: Bloom the Curry Paste
Stir in the curry paste and cook 1 to 2 minutes.
Step 4: Simmer
Pour in the coconut milk and simmer 15 to 30 minutes until creamy.
Step 5: Finish
Top with cilantro, Thai basil, and a squeeze of lime.
Carly’s Expert Tips
- Bloom the paste. Cooking it briefly releases the flavor.
- Full-fat coconut milk. It makes the creamiest sauce.
- Taste and adjust. Add lime, salt, or sugar to balance.
- Don’t overcook the chicken. It stays tender.
Make It Your Own
- Shrimp: Swap for chicken.
- Veggies: Add zucchini or snap peas.
- Green curry: Use green curry paste.
- Tofu: Make it vegetarian.
Make-Ahead and Meal Prep: Curry tastes even better the next day. Store with rice separately for easy lunches.
What to Serve With Thai Coconut Chicken Curry
Serve over jasmine rice, with rice noodles, or with warm naan.
Storing and Reheating
Fridge: Store for up to 4 days.
Freezer: Freeze for up to 3 months.
Reheat: Warm on the stove.
What People Ask About Thai Coconut Chicken Curry
Is red curry spicy?
Medium heat. Adjust the paste.
Can I use light coconut milk?
Yes, but the sauce will be thinner.
Can I use chicken thighs?
Yes. They stay juicier.
What rice goes with curry?
Jasmine or basmati.
Creamy Thai Coconut Chicken Curry
Ingredients
Method
- Season the chicken with salt, pepper, cumin, and turmeric. Cook the chicken in a pan until fully cooked, then set aside.
- In the same pan, sauté the red bell pepper, onion, garlic, and ginger in oil until softened.
- Stir in the red curry paste and cook for 1–2 minutes to release its flavors.
- Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 15–30 minutes until the sauce thickens and becomes creamy.
- Top the curry with fresh cilantro, Thai basil, and a squeeze of lime juice before serving.
Nutrition
Notes
- Adjust the amount of red curry paste and red pepper flakes to control the spice level.
- For a richer flavor, use full-fat coconut milk.
- Serve the curry over jasmine rice or rice noodles for the best pairing.
- Leftovers taste even better as the flavors meld together, so don’t hesitate to make extra.
