Description

This Thai Chicken Coconut Curry is a comforting, one-pan dish made with tender chicken, colorful veggies, and a rich, flavorful coconut curry sauce. It’s ready in under 40 minutes and perfect for an easy weeknight dinner. Serve it with jasmine rice or noodles for a satisfying meal!

Ingredients

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon coconut oil or vegetable oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons red curry paste
1 can (13.5 oz) coconut milk (full fat preferred)
1 tablespoon fish sauce (or soy sauce for a milder flavor)
1 tablespoon brown sugar
1 red bell pepper, sliced
1 zucchini, sliced into half moons
1 cup snap peas or green beans
Juice of 1 lime
Fresh cilantro, chopped (for garnish)

Cooked jasmine rice, for serving

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Instructions

Cook the Aromatics:

Heat coconut oil in a large skillet or pot over medium heat. Add onion and sauté for 3–4 minutes until soft. Stir in garlic and ginger and cook for 1 minute.

Add Curry Paste & Chicken:

Stir in red curry paste and cook for 1 minute. Add chicken and cook until no longer pink on the outside, about 5 minutes.

Add Coconut Milk & Seasoning:

Pour in coconut milk, fish sauce, and brown sugar. Stir well and bring to a simmer.

Add Veggies & Simmer:

Add bell pepper, zucchini, and snap peas. Simmer for 10–12 minutes, or until chicken is cooked through and veggies are tender.

Finish with Lime & Herbs:

Stir in lime juice, taste, and adjust seasoning if needed. Garnish with chopped cilantro and serve hot over rice.

Notes

Use green or yellow curry paste if you prefer milder heat.
Add Thai basil for extra authenticity.

You can swap chicken for shrimp, tofu, or chickpeas for different variations.