Go Back
Thai cuisine has captured the hearts and palates of food lovers around the world, celebrated for its vibrant flavors, aromatic herbs, and the perfect balance of sweet, sour, salty, and spicy elements. Among the many delightful dishes that Thai gastronomy has to offer, Thai Chicken Curry with Coconut Milk stands out as a comforting and satisfying option. This dish elegantly showcases the hallmark characteristics of Thai cooking while being surprisingly easy to prepare at home.

Thai Chicken Curry With Coconut Milk

Discover the rich and comforting flavors of Thai Chicken Curry with Coconut Milk! This easy-to-follow recipe beautifully balances sweet, salty, and spicy, making it a perfect dish for any night of the week. With fresh veggies, lean chicken, and aromatic spices, you'll create a meal that's not just delicious but also nutritious. Serve it over jasmine rice for a comforting feast that brings the taste of Thailand to your table! #ThaiCurry #CoconutMilk #ChickenCurry #HomeCooking #RecipeInspiration #FlavorfulMeals #WeeknightDinner
Pin Recipe Print Recipe

Ingredients
  

1 lb (450g) chicken breast, cut into bite-sized pieces

2 tablespoons red curry paste

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 tablespoon fish sauce

1 tablespoon brown sugar

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup snap peas

1 onion, chopped

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons vegetable oil

2 tablespoons fresh basil, chopped (for garnish)

Cooked jasmine rice (for serving)

Instructions
 

In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

    Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Add the red curry paste to the skillet, stirring well to combine with the aromatics. Cook for approximately 2 minutes, allowing the flavors to meld.

        Add the chicken pieces to the skillet, stirring to coat them with the curry paste. Cook until the chicken is no longer pink, about 5-7 minutes.

          Pour in the coconut milk and chicken broth, combining all the ingredients thoroughly.

            Add the fish sauce and brown sugar, stirring well to dissolve the sugar. Bring the mixture to a gentle simmer.

              Incorporate the sliced bell peppers and snap peas. Simmer for another 5-10 minutes, or until the vegetables are tender and the chicken is cooked through.

                Taste the curry and adjust seasoning if necessary, adding more fish sauce or sugar to balance the flavors.

                  Serve the Thai chicken curry over cooked jasmine rice, garnished with fresh basil.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4