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Thai Chicken Coconut Curry

A vibrant, creamy Thai curry with chicken and vegetables, ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Healthy, Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g chicken breast or thighs cut into bite-sized pieces
  • 2 tbsp red curry paste
  • 1 tbsp olive or coconut oil
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 400 ml coconut milk
  • 1 tbsp fish sauce or soy sauce
  • 1 lime juice only
  • 1 tsp brown sugar or maple syrup

Equipment

  • Skillet
  • Knife
  • Cutting board
  • Mixing bowl

Method
 

  1. Slice chicken and vegetables; prep aromatics.
  2. Heat oil in skillet; sauté onion, garlic, and ginger 2–3 minutes.
  3. Add chicken; cook 4–5 minutes until slightly browned.
  4. Stir in red curry paste; cook 1–2 minutes.
  5. Add coconut milk, fish sauce, sugar, and bell peppers; simmer 10 minutes.
  6. Stir in lime juice; adjust seasoning. Serve with rice or noodles and garnish.

Notes

Simmer gently to avoid curdling coconut milk. Adjust curry paste for spice preference.