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Thai Curry Coconut Chicken

Featured in: Spicy Entrées

Enjoy Thai curry coconut chicken featuring juicy chicken simmered with red curry paste, coconut milk, bell peppers, and snow peas. Aromatic ginger, garlic, and lime juice add brightness, while fresh cilantro and sliced red chili provide a burst of color and flavor. This dish is balanced yet bold, perfect with steamed jasmine rice. Adjust the spice level to your preference, and swap chicken for tofu if desired. A weeknight dinner packed with comforting Thai flavors in every bite.

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Updated on Fri, 03 Oct 2025 19:00:35 GMT
Thai Curry Coconut Chicken served over steaming jasmine rice, topped with fresh cilantro and lime wedges Save
Thai Curry Coconut Chicken served over steaming jasmine rice, topped with fresh cilantro and lime wedges | pepperplume.com

This Thai Curry Coconut Chicken brings together creamy coconut milk with zesty Thai red curry paste for a comforting dish packed with bright vegetables and succulent chicken. I love how every spoonful balances richness from coconut and a punchy kick from ginger, lime, and herbs a true weeknight hero on our table.

The first time I made this was on a rainy night while craving takeout but wanting to use up veggies in the fridge It quickly became a go to for both busy Mondays and impromptu dinner guests.

Ingredients

  • Chicken Thighs or Breasts: tender juicy protein holds up to simmering look for organic or air chilled for best texture
  • Red Bell Pepper and Yellow Bell Pepper: sweetness and crunch Bright fresh ones with glossy skins are best
  • Onion: gives a sweet savory base Choose firm onions with no soft spots
  • Snow Peas: fresh crisp green bite Avoid wilted or faded peas
  • Garlic and Fresh Ginger: build fragrance and heat Always use fresh for max flavor chopped just before cooking
  • Red Thai Curry Paste: delivers the signature Thai taste Choose a good brand without fillers
  • Coconut Milk: rich creamy sauce Use full fat for real depth and avoid watery low fat types
  • Fish Sauce and Soy Sauce: umami layers and savoriness Pick sauces with short ingredient lists for best taste Use gluten free soy if needed
  • Brown Sugar: softens heat and brightens flavors opt for light brown for gentle sweetness
  • Lime Juice: pops of citrus a must for freshness Use a plump heavy lime for juicing
  • Fresh Cilantro Leaves, Red Chili, Lime Wedges: garnish and contrast

Stirring in fresh cilantro and chili at the end brings everything alive

Instructions

Prepare the Chicken:
Cut the boneless skinless chicken thighs or breasts into even bite sized pieces Pat dry for best browning
Brown the Chicken:
Heat a tablespoon of vegetable oil in a large skillet or wok over medium high Add chicken pieces in a single layer Sauté for about four to five minutes stirring once to get golden edges Remove and keep on a plate
Sauté Aromatics:
In the same pan add sliced onion minced garlic and grated ginger Cook over medium heat two minutes stirring continuously The goal is fragrant and softened not browned
Toast Curry Paste:
Add red Thai curry paste directly to the pan Stir and fry for one minute letting its aroma deepen and the color darken
Cook the Vegetables:
Add the strips of red and yellow bell pepper plus trimmed snow peas Stir fry two to three minutes so they remain brightly colored and crisp tender
Make the Curry Sauce:
Pour in the coconut milk along with fish sauce soy sauce and brown sugar Stir well with a wooden spoon to dissolve sugar and blend everything
Simmer with Chicken:
Return browned chicken to the pan Turn the heat down to maintain a gentle simmer Cook uncovered twelve to fifteen minutes until chicken is fully cooked and the sauce thickens slightly Stir occasionally to avoid sticking
Finish with Lime:
Stir in the juice of one lime Check and adjust seasoning If you like more saltiness or sweetness add a splash more fish sauce or sugar
Serve and Garnish:
Spoon the curry over steamed jasmine rice Scatter with chopped cilantro fresh red chili slices and lime wedges Squeeze more lime at the table for an extra hit of citrus
Creamy Thai Curry Coconut Chicken with vibrant bell peppers and snow peas in a savory sauce Save
Creamy Thai Curry Coconut Chicken with vibrant bell peppers and snow peas in a savory sauce | pepperplume.com

My favorite ingredient has to be the coconut milk As soon as it hits the pan the scent reminds me of little family parties where we all gather around with bowls of this curry even my pickiest eaters clean their plates

Storage Tips

This dish keeps in the fridge for three to four days Store in an airtight container for best flavor When reheating add a splash of water or more coconut milk to keep the sauce silky The curry also freezes well Cool completely and pack into freezer safe bags or containers then thaw gently before reheating

Ingredient Substitutions

If you are out of snow peas try green beans or snap peas Even broccoli florets add a nice touch For a vegetarian twist swap the chicken for firm tofu and use only soy sauce in place of fish sauce You can bring more richness with a mashed sweet potato simmered into the sauce

Serving Suggestions

Serve this curry piping hot over fluffy jasmine rice or soak up the sauce with sticky rice Rice noodles are a great option for noodle lovers If you like extra crunch toss roasted peanuts or crispy shallots on top And a crunchy cucumber salad on the side brings everything together

Cultural Context

Thai curry is famous for layering spicy creamy and bright flavors in one bowl While red curry paste’s heat drives this recipe coconut milk softens the punch making it accessible for families The ritual of simmering these curries is central to Thai home kitchens where recipes flex for what is fresh and in season

Seasonal Adaptations

In spring substitute asparagus or peas for snow peas Summer is made for adding fresh basil with bell peppers In autumn toss in roasted butternut squash for a sweet note

Success Stories

A friend doubled this for her book club and it was completely gone by the end of the night She used tofu instead of chicken and it worked beautifully for everyone at the table One reader messaged to say her curry froze perfectly into meal prep containers for busy work weeks That first snowy night I made this I realized I could skip the takeout lines and still serve up flavors that felt like a special treat

Freezer Meal Conversion

For a freezer ready version make the curry and cool it fully Transfer to freezer safe portions and label with date It reheats straight from frozen in a covered saucepan with just a bit of water added This has been a life saver for my family's busy weeknights and lunches

Closeup of Thai Curry Coconut Chicken, rich coconut sauce coating tender chicken and colorful vegetables Save
Closeup of Thai Curry Coconut Chicken, rich coconut sauce coating tender chicken and colorful vegetables | pepperplume.com

Enjoy this flavorful and easy Thai Curry Coconut Chicken for a comforting meal any night of the week.

Recipe FAQ

→ Can I use chicken breast instead of thighs?

Yes, both chicken breasts and thighs work well, but thighs remain juicier during simmering.

→ Is this meal suitable for gluten-free diets?

Absolutely, just use gluten-free soy sauce to keep the dish free from gluten.

→ How can I make it vegetarian?

Substitute chicken with tofu and use extra soy sauce instead of fish sauce for a plant-based option.

→ What type of curry paste should I use?

Red Thai curry paste offers the classic flavor, but you can adjust the quantity for preferred heat levels.

→ Can I prepare this dish ahead of time?

Yes, you can cook in advance and gently reheat before serving. Flavors often deepen with time.

→ Which sides complement this dish best?

It pairs deliciously with steamed jasmine rice or rice noodles to soak up the coconut curry sauce.

Thai Curry Coconut Chicken

Tender chicken in coconut curry sauce with vibrant veggies and fresh herbs for a comforting Thai meal.

Prep duration
15 min
Cook duration
30 min
Complete duration
45 min
Created by Isabella Flores


Complexity Medium

Heritage Thai

Output 4 Portions

Diet considerations No dairy, No gluten

Components

Chicken

01 600 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

Vegetables

01 1 red bell pepper, sliced
02 1 yellow bell pepper, sliced
03 1 medium onion, thinly sliced
04 100 grams snow peas, trimmed
05 2 cloves garlic, minced
06 1 tablespoon fresh ginger, grated

Curry Sauce

01 2 tablespoons red Thai curry paste, adjusted to taste
02 400 milliliters full-fat coconut milk
03 1 tablespoon fish sauce
04 1 tablespoon soy sauce (use gluten-free if needed)
05 1 teaspoon brown sugar
06 Juice of 1 lime

Garnish

01 Fresh cilantro leaves, chopped
02 1 red chili, thinly sliced (optional)
03 Lime wedges

Directions

Phase 01

Sear the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and sauté until lightly browned, approximately 4–5 minutes. Remove the chicken from the pan and set aside.

Phase 02

Sauté Aromatics and Curry Paste: In the same pan, add the sliced onions, minced garlic, and grated ginger. Sauté for 2 minutes until fragrant. Stir in the red curry paste and cook for 1 minute to release its flavors.

Phase 03

Cook the Vegetables: Add the sliced bell peppers and snow peas to the pan. Cook for 2–3 minutes, stirring frequently, until the vegetables are tender-crisp.

Phase 04

Simmer the Sauce: Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir well to combine all ingredients. Return the seared chicken to the pan. Reduce the heat to a simmer and cook uncovered for 12–15 minutes, or until the chicken is cooked through and the sauce has slightly thickened.

Phase 05

Finish and Serve: Stir in the lime juice. Taste and adjust seasoning with additional fish sauce or sugar if necessary. Serve hot, garnished with fresh cilantro leaves, sliced red chili (if using), and lime wedges.

Necessary tools

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula

Allergy details

Review each ingredient for potential allergens and seek professional health advice if you're uncertain.
  • Contains soy (from soy sauce) and fish (from fish sauce).
  • Carefully examine curry paste ingredients for any shrimp or fish derivatives if specific allergies are a concern.
  • Ensure the use of gluten-free soy sauce for a gluten-free preparation.

Nutrient breakdown (per portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy: 410
  • Fats: 23 g
  • Carbohydrates: 16 g
  • Proteins: 34 g