Name: Thai Chicken Coconut Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 can (13.5 oz) coconut milk; 2 tablespoons red curry paste; 1 tablespoon vegetable oil; 1 medium onion, sliced; 2 cloves garlic, minced; 1 red bell pepper, sliced; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1 cup broccoli florets; Fresh cilantro, for garnish; Jasmine rice, for serving

Can I Tell You About This One Time… (A Curry Story)

So, picture this: It’s raining buckets, everything’s sort of cozy and gray, and my little brother plops down at the table with a classic “I’m starving” sigh. Thai Chicken Coconut Curry was my rescue plan, mostly because it’s the kind of thing that makes the whole kitchen smell like you’re a much better cook than you actually are. The first time I tried making it, I forgot the lime juice—just completely missed that step (turns out lime juice is not optional). But! Even then, it was the kind of meal folks go for seconds (and sometimes thirds) before you even get a taste yourself. Plus, there’s something almost therapeutic about stirring that golden coconut milk, watching it all come together.

Why You’ll Want to Make This (Probably Tonight)

I make this Thai Chicken Coconut Curry when I want dinner on the table yesterday (okay, maybe a stretch, but it’s quickish). My family basically attacks the pot. Spicy, creamy, a little sweet—honestly, what more do you want? I love that even when I use whatever sad veggies are left in the fridge, nobody notices. And if you’re like me—easily distracted—the forgiving simmer time means it won’t punish you for wandering off to check your phone (just don’t let it boil dry, yeah?).

Grab These Ingredients (Swaps Welcome!)

2 tbsp vegetable oil (sometimes olive oil, but my grandma would roll her eyes)
1 medium onion, sliced (red or yellow; I honestly use whichever looks less sad)
2 cloves garlic, minced (or more; nobody’s counting here)
1 heaping tablespoon Thai red curry paste (I’ve used green curry paste a few times and, honestly, it gives a slightly different but still delicious vibe)
500g boneless chicken thighs, cut in chunks (breasts are fine if that’s all you’ve got – they’re just a bit less juicy)
1 can (400ml) coconut milk (full-fat tastes richest, but the low-fat kind works. My cousin insists on Chaokoh, but I think any brand will do)
1 cup mixed veggies—think bell peppers, carrots, green beans (frozen totally works in a pinch)
1 tablespoon fish sauce (or soy sauce if that’s what’s handy)
1 tablespoon brown sugar (palm sugar is fancier, but who are we kidding?)
Juice of half a lime (once forgot; trust me. Add it.)
Fresh cilantro or basil, for scattering on top
Optional: chili flakes, if you like a bit more heat

How I Actually Make This (Feel Free to Wing It a Bit)

Heat oil in your biggest pan—or wok if you’re fancy—over medium heat. Chuck in sliced onion, and let it go until soft and just a tiny bit golden around the edges. Add the garlic, stir a minute more (watch it close; garlic burns faster than you’d think & I’ve scorched it way too many times).
This is when I add the curry paste. Fry it for about a minute or two, stirring so it smells wow. It might look like a mess—the first time, I panicked and almost tossed it out. Don’t! That’s normal.
In goes the chicken. Stir so it’s all coated in red. Get a bit of colour on those pieces, but you don’t have to cook them through yet.
Pour in the coconut milk. All of it. Stir & scrape up the good bits from the bottom. It should look suspiciously unappetising for a minute—don’t worry—it always does.
Toss in your veggies, fish sauce, sugar, and chili flakes if you like things spicy (me, always!). Bring to a gentle simmer. I let it bubble away, lid ajar, for about 15-20 minutes. This is usually when I sneak a taste—for “quality control.”
Just before serving, stir in the lime juice—trust me, don’t skip. It wakes the whole thing up.
Ladle into bowls, sprinkle with cilantro or basil. Eat. Try not to burn your tongue; it’s trickier than it seems!

Notes from My Slightly Cluttered Kitchen

Actually, I find it works better if you gently simmer rather than letting it boil (I once did & the coconut milk kinda split—still tasted good, though).
Chicken thighs survive a bit of overcooking. Chicken breast, not so much—it can dry out really quick if you cook it for ages.
Adding the lime right before serving is key; don’t get ahead of yourself.
Oh, and leftover sauce on rice? Next-level snack material.

Variety is the Spice! (Or Just Use What’s There)

Once tossed in sweet potato chunks—major win. They soak up the sauce and are like curry candy.
Tried tofu one time instead of chicken; needed more salt but was surprisingly tasty. Even my carnivore dad went back for seconds.
Do not (I repeat, do not) try this with coconut cream instead of coconut milk. It’s way too rich, and the texture went all kinds of wrong. Learned that the hard way.

Kit You’ll Need (But Don’t Worry If You Don’t Have It)

Big frying pan or a wok works best. If you just have a heavy saucepan, that’s fine—just don’t overcrowd the pan or things won’t brown right. I once tried doing this in a tiny saucepan—major splatter city (though, hey, those sauce stains on my shirt are now a badge of honor).

How to Store This (Theoretically)

This curry keeps in the fridge, tightly covered, for up to 3 days—but honestly, in my house it never lasts more than a day! Tastes even better the next day, I think. You can freeze leftovers—just give them a good stir after reheating, because coconut can separate. Not the end of the world, though.

What to Serve With It? (Or Just Eat from the Pot)

I like it best over fluffy jasmine rice, but my niece always begs for egg noodles. Once added a fried egg on top just for the heck of it—no regrets. Oh, and for something green, I sometimes do quick stir-fried bok choy or even just fresh cucumber slices on the side. Personal favorite? Leftover curry poured over roasted sweet potatoes. Weird but wonderful.

Learned the Hard Way: My Top Pro Tips

Don’t rush the onion step. I once tossed them in and didn’t let them soften—whole dish tasted raw, and not in a good way. Be patient here.
Be careful with curry paste brands, some are way hotter than others. I had a whoops moment with Mae Ploy paste—spicy enough to clear nasal passages for a week.
Seriously, don’t forget that last lemon/lime squeeze. It’s the difference between nice and wow.

FAQ Time! (You Asked, I Spilled)

Can I use store-bought curry paste? Yep! I do all the time. Just taste-test as you go; some are milder/spicier than others. Maesri brand is my go-to (Maesri red curry paste here).
Is this dish super spicy? It can be! But you control the heat. Just use less paste, or leave out the chili flakes if you’re serving kids.
Can I make this vegan? Oh, for sure. Swap chicken for tofu or more veggies, use soy sauce instead of fish sauce, done!
What’s the deal with the coconut milk? Full fat really is better, only because it’s creamier. But I’ve used light coconut milk too and it’s still tasty. More detail on picking coconut milk here at Serious Eats.
My sauce split—now what? Honestly, it happens. Stir it in as best you can, or serve it as is, and nobody will notice. Maybe just dim the lights at dinner to be safe (kidding…mostly).
Do I have to serve it with rice? Nah! Rice is great, but flatbread, noodles, even roasted cauliflower all work. I’ve done them all—sometimes in one meal. Oops.

Alright, now that I’ve gone off on about three tangents—if you make this, let me know what swaps you try! I’ve spent way too much time experimenting, so you don’t have to (unless you want to, of course).

Thai Chicken Coconut Curry