Description
A rich, comforting Thai Chicken Coconut Curry made with red curry paste, creamy coconut milk, tender chicken, and crisp vegetables. This dish offers bold, balanced Thai flavors that are easy to recreate at home and perfect for weeknight meals or meal prep.
Ingredients
1.5 lbs boneless, skinless chicken breast or thighs, sliced
2 tablespoons vegetable oil
3 tablespoons red curry paste
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon brown sugar
Juice of 1 lime
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small zucchini, sliced (optional)
¼ cup fresh Thai basil or cilantro leaves
Instructions
Heat the oil in a large skillet or wok over medium heat.
Add red curry paste and sauté for 1–2 minutes until fragrant.
Add chicken and cook until lightly browned on all sides.
Pour in coconut milk and stir to combine with the curry paste.
Add fish sauce, brown sugar, and lime juice. Stir well.
Add bell peppers (and zucchini if using) and simmer for 10–15 minutes, until chicken is cooked through and vegetables are tender.
Remove from heat and stir in fresh basil or cilantro.
Serve hot with jasmine rice or your preferred side.
Notes
Use full-fat coconut milk for a creamy texture.
Adjust spice level by adding more or less curry paste.
For a vegetarian version, substitute tofu and use soy sauce instead of fish sauce.
This dish can be made ahead and tastes even better the next day.
Freeze in individual portions for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: thai chicken coconut curry, red curry chicken, coconut milk chicken, thai curry recipe, homemade thai food, gluten free dinner, easy curry recipe, thai dinner ideas