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Creamy Thai Coconut Chicken Curry

Creamy Thai Coconut Chicken Curry

This one-pan curry is cozy comfort with a Thai kick - ready in 30 minutes flat.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken sliced or cubed
  • 1 onion sliced
  • 1 red bell pepper sliced
  • 3 clove garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp red curry paste
  • 1 tsp red pepper flakes
  • 1 can coconut milk
  • 1 tsp brown sugar
  • Salt to taste
  • Pepper to taste
  • Cumin to taste
  • Turmeric to taste
  • Fresh cilantro for garnish
  • Thai basil for garnish
  • Lime for garnish

Method
 

  1. Season the chicken with salt, pepper, cumin, and turmeric. Cook the chicken in a pan until fully cooked, then set aside.
  1. In the same pan, sauté the red bell pepper, onion, garlic, and ginger in oil until softened.
  1. Stir in the red curry paste and cook for 1–2 minutes to release its flavors.
  1. 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.
  1. Top the curry with fresh cilantro, Thai basil, and a squeeze of lime juice before serving.

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.