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Thai Chicken Curry with Coconut Milk

A flavorful and comforting dish that brings the vibrant tastes of Thailand to your table with tender chicken, fresh vegetables, and a rich coconut milk base.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 tablespoon vegetable oil for sautéing
  • 1 medium onion, thinly sliced for flavor depth
  • 2 cloves garlic, minced fresh is best for flavor
  • 1 tablespoon fresh ginger, grated adds zing
  • 2 tablespoons red curry paste look for a good-quality brand
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces tender and juicy
  • 1 can (13.5 oz or 400 ml) coconut milk the creamier, the better!
  • 1 cup chicken broth for a flavor boost
  • 2 tablespoons fish sauce authentic Thai flavor
  • 1 tablespoon soy sauce adds depth
  • 1 tablespoon sugar to balance flavors
  • 1 red bell pepper, thinly sliced for sweetness
  • 1 yellow bell pepper, thinly sliced for color
  • 1 medium zucchini, sliced adds nutrition and texture
  • 1 cup baby spinach for vibrant greens
  • 1 tablespoon lime juice zest enhancer
  • to taste fresh cilantro, chopped for garnish
  • as needed cooked jasmine rice for serving

Method
 

Preparation
  1. Heat 1 tablespoon of vegetable oil in a large pan over medium heat.
  2. Add 1 thinly sliced onion and cook for 3-4 minutes until softened and translucent.
  3. Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for another minute until fragrant.
  4. Add 2 tablespoons of red curry paste to the pan, stirring it into the onion mixture. Cook for about 2 minutes until the paste darkens in color.
  5. Add 1 pound of bite-sized chicken pieces to the pan, stirring to coat them evenly in the curry paste. Cook for about 5-7 minutes until the chicken is no longer pink in the center.
Cooking
  1. Pour in 1 can of coconut milk and 1 cup of chicken broth. Stir in 2 tablespoons of fish sauce, 1 tablespoon of soy sauce, and 1 tablespoon of sugar. Bring to a simmer.
  2. Add sliced red bell pepper, yellow bell pepper, and zucchini. Simmer the curry for 10-15 minutes until the vegetables are tender and chicken is cooked through.
  3. Stir in 1 cup of baby spinach and 1 tablespoon of lime juice, allowing the spinach to wilt.
  4. Taste the curry; adjust seasonings if needed.
  5. Serve hot over cooked jasmine rice, garnished with chopped cilantro.

Notes

For extra creaminess, blend a small amount of the curry and mix it back in. Store leftovers in an airtight container for up to 3 days.