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Creamy Thai coconut red curry chicken simmered with red peppers in a rich spicy coconut sauce and finished with fresh lime and basil.

Thai Coconut Red Curry Chicken

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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.