Thai Coconut Red Curry Chicken

Serves: 3–4 | Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min

Intro:

This Thai Coconut Red Curry Chicken is rich, creamy, spicy, and packed with bold restaurant-style flavor in under 30 minutes. Tender chicken simmers in a silky coconut curry sauce with garlic, ginger, lime, and red curry paste for a comforting quick meal that tastes far more complicated than it is.

Why This Works:

• Red curry paste blooms in oil, creating deeper flavor.
• Coconut milk balances spice with rich creaminess.
• Fish sauce, lime, and sugar create authentic sweet-salty balance.
• Garlic and ginger add fresh aromatic depth.
• Quick simmer keeps the chicken juicy and tender.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 tbsp oil
• 2 tbsp red curry paste
• 3 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 can full-fat coconut milk
• 1/2 red bell pepper, sliced
• 1/2 onion, sliced
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Juice of 1 lime
• 1/2 tsp salt
• Optional garnish: Thai basil, cilantro, green onions, lime wedges

Kitchen Tools Needed:

• Large skillet or sauté pan
• Chef’s knife
• Cutting board
• Mixing spoon
• Citrus juicer (optional)

Prep:

• Slice chicken into thin strips for faster cooking.
• Slice peppers and onions evenly.
• Mince garlic and grate ginger.
• Shake coconut milk well before opening.

Instructions:

1. Heat oil in a large skillet over medium heat.
2. Add red curry paste and cook 1–2 minutes until fragrant and slightly darkened.
3. Stir in garlic and ginger and cook for 30 seconds.
4. Add chicken and lightly sear for 3–4 minutes.
5. Pour in coconut milk and stir until smooth.
6. Add bell peppers, onions, fish sauce, brown sugar, and salt.
7. Simmer gently for 10–15 minutes until the chicken is fully cooked and the sauce thickens slightly.
8. Finish with fresh lime juice.
9. Garnish with basil, cilantro, or green onions before serving.

Notes:

• Full-fat coconut milk gives the best texture and flavor.
• Don’t boil aggressively or the coconut sauce can separate.
• Add more curry paste if you want extra heat.
• A splash of soy sauce can deepen the flavor even more.
• Fresh lime at the end brightens the whole dish.

Goes Great With:

• Jasmine rice
• Garlic noodles
• Steamed vegetables
• Naan bread
• Thai cucumber salad

Thai Coconut Red Curry Chicken

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: dinner, Main Course

Cuisine: Thai-Inspried

Ingredients Equipment Method Notes

Ingredients

  

• 2 chicken breasts thinly sliced
• 1 tbsp oil
• 2 tbsp red curry paste
• 3 cloves garlic minced
• 1 tsp fresh ginger grated
• 1 can full-fat coconut milk
• 1/2 red bell pepper sliced
• 1/2 onion sliced
• 1 tbsp fish sauce
• 1 tsp brown sugar
• Juice of 1 lime
• 1/2 tsp salt
• Optional garnish: Thai basil cilantro, green onions, lime wedges

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting Board
• Mixing spoon
• Citrus Juicer

Method

 

Prep

1. Slice chicken into thin strips for faster cooking.
2. Slice peppers and onions evenly.
3. Mince garlic and grate ginger.
4. Shake coconut milk well before opening.

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add red curry paste and cook 1–2 minutes until fragrant and slightly darkened.
3. Stir in garlic and ginger and cook for 30 seconds.
4. Add chicken and lightly sear for 3–4 minutes.
5. Pour in coconut milk and stir until smooth.
6. Add bell peppers, onions, fish sauce, brown sugar, and salt.
7. Simmer gently for 10–15 minutes until the chicken is fully cooked and the sauce thickens slightly.
8. Finish with fresh lime juice.
9. Garnish with basil, cilantro, or green onions before serving.

Notes

• Full-fat coconut milk gives the best texture and flavor.
• Don’t boil aggressively or the coconut sauce can separate.
• Add more curry paste if you want extra heat.
• A splash of soy sauce can deepen the flavor even more.
• Fresh lime at the end brightens the whole dish.