Thai Chicken Coconut Curry

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I’m absolutely obsessed with this Thai Chicken Coconut Curry. The rich, velvety coconut sauce infused with red curry paste, garlic, and ginger is pure comfort in a bowl. It’s a dish I keep returning to because it strikes the perfect balance of spicy, creamy, and savory—something that’s both satisfying and surprisingly easy to whip up on a weeknight.

What I especially love is how versatile and forgiving this curry is. Whether I’m using fresh spinach or tossing in leftover veggies from the fridge, the end result always tastes like it came from my favorite Thai restaurant. It’s also one of those recipes that impresses dinner guests without requiring a ton of prep—just bold flavor and a few staple ingredients.

Why You’ll Love This Thai Chicken Coconut Curry

• It’s ready in 30 minutes, making it ideal for busy weeknights.
• Creamy coconut milk gives it an indulgent texture without being heavy.
• Bold Thai flavors from red curry paste and garlic bring depth and warmth.
• Easy to customize with veggies or protein of your choice.
• It’s naturally dairy-free and can be made gluten-free.

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What Kind of Coconut Milk Should I Use?

Full-fat canned coconut milk is the way to go for this curry. It creates a luxuriously creamy texture and rich flavor that pairs perfectly with Thai spices. Avoid using light coconut milk or the boxed kind meant for drinking—it just won’t deliver the same richness or consistency in the final dish.

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Options for Substitutions

• Protein: Swap chicken for shrimp, tofu, or chickpeas for a vegetarian version.
• Veggies: Bell peppers, zucchini, broccoli, or mushrooms all work well.
• Spice Level: Add sliced red chilies or a dash of sriracha for extra heat.
• Herbs: Thai basil or cilantro adds a fresh, aromatic finish.
• Sweetness: A small spoon of brown sugar or honey can balance the spice.

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Ingredients for this Thai Chicken Coconut Curry

• Chicken breast or thighs – Lean and tender, they soak up the flavorful curry sauce beautifully.
• Coconut milk (full-fat) – The creamy base that makes this dish rich and smooth.
• Thai red curry paste – Brings that unmistakable Thai heat and depth.
• Garlic and ginger – Aromatics that add warmth and savory undertones.
• Onion – Adds a sweet base and texture.
• Bell peppers (red or yellow) – For color, crunch, and natural sweetness.
• Fresh spinach – Wilts perfectly into the hot curry and adds a nutrient boost.
• Fish sauce – Adds umami and balances the sweetness of coconut milk.
• Lime juice – Brightens and balances the flavors.
• Oil (coconut or vegetable) – For sautéing the aromatics and chicken.
• Salt and pepper – Essential for seasoning.

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Step 1: Prep Your Ingredients

Slice your onions, bell peppers, and chicken into bite-sized pieces. Mince the garlic and ginger. Rinse and dry your spinach. Having everything ready before you start cooking will make the process much smoother.

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Step 2: Sauté the Aromatics

Heat oil in a large skillet over medium heat. Add the garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant and the onions become translucent.

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Step 3: Add Curry Paste

Stir in the Thai red curry paste and cook for about a minute. This helps release its full aroma and flavor.

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Step 4: Cook the Chicken

Add the chicken pieces to the skillet and cook for 5–6 minutes, until they’re no longer pink on the outside. Don’t worry about fully cooking them yet—they’ll finish in the sauce.

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Step 5: Pour in Coconut Milk

Pour in the full can of coconut milk, stirring well to mix everything together. Bring it to a gentle simmer.

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Step 6: Add Veggies

Add the sliced bell peppers and simmer for 5–7 minutes until they’re tender but still slightly crisp.

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Step 7: Wilt the Spinach

Toss in the fresh spinach and stir until wilted into the curry, which should only take about 1–2 minutes.

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Step 8: Final Seasoning

Add the fish sauce and a squeeze of lime juice. Taste and adjust with more salt, pepper, or lime as needed.

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Step 9: Serve and Enjoy

Serve hot over jasmine rice, basmati rice, or even rice noodles. Garnish with fresh herbs like cilantro or Thai basil if desired.

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How Long to Prepare Thai Chicken Coconut Curry

The beauty of this dish is how quickly it comes together without sacrificing any depth of flavor. If you have your ingredients prepped ahead of time, the process flows seamlessly from start to finish.

Preparation Time:
Chopping the vegetables and chicken, and gathering your spices and sauces should take about 10–15 minutes. If you’re a fast chopper or have some pre-cut ingredients, it can be even quicker.

Cooking Time:
Once everything hits the pan, the curry takes around 20 minutes to cook. That includes sautéing the aromatics, simmering the coconut milk, and letting the chicken and vegetables cook through perfectly. Altogether, you’re looking at about 30–35 minutes from fridge to plate.

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Tips for Perfect Thai Chicken Coconut Curry

• Use full-fat coconut milk for the richest, creamiest sauce.
• Let the curry paste fry in oil before adding coconut milk—it boosts the aroma and flavor.
• Don’t overcook the chicken. It continues to cook gently in the sauce, so pull it from the heat when just cooked.
• Add spinach last to keep it vibrant and fresh.
• Garnish with lime wedges and fresh herbs to brighten the dish just before serving.

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Watch Out for These Mistakes While Cooking

• Using low-fat coconut milk: This waters down the flavor and texture.
• Not sautéing curry paste properly: Skipping this step can lead to a flat, underwhelming taste.
• Adding spinach too early: It can become mushy and dull if overcooked.
• Overcrowding the pan: This prevents even cooking; use a large skillet or wok.
• Under-seasoning: Taste and adjust as you go—don’t rely only on the curry paste for flavor.

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What to Serve With Thai Chicken Coconut Curry?

1. Steamed Jasmine Rice

The classic pairing—its light floral notes complement the curry perfectly.

2. Coconut Rice

Double down on coconut flavor for an even richer experience.

3. Rice Noodles

A great gluten-free option that soaks up the sauce deliciously.

4. Thai Cucumber Salad

A cool and tangy contrast to the warm curry, refreshing and crisp.

5. Garlic Naan or Flatbread

Perfect for scooping up every last bit of sauce.

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Storage Instructions

Refrigeration:
Store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even more delicious the next day.

Freezing:
This curry freezes well for up to 2 months. Let it cool completely, then portion into freezer-safe containers. Thaw overnight in the fridge and reheat gently on the stove or microwave.

Reheating:
Warm on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, add a splash of water or coconut milk to loosen it.

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Estimated Nutrition

(Per serving, based on 4 servings total)

• Calories: 420
• Protein: 28g
• Fat: 28g
• Saturated Fat: 18g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 4g
• Sodium: 720mg

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Frequently Asked Questions

Can I use green curry paste instead of red?

Yes, but keep in mind that green curry paste tends to be spicier and more herbaceous than red. It will change the flavor profile slightly, but still delicious.

Is this recipe spicy?

It has a mild to moderate heat, depending on your curry paste. You can control the spice by using less paste or adding coconut sugar to balance it.

Can I make this curry ahead of time?

Absolutely! It actually tastes better the next day as the flavors meld together. Just reheat gently and serve with fresh rice.

What can I use instead of fish sauce?

Soy sauce or tamari (for gluten-free) are good substitutes. You can also add a splash of Worcestershire in a pinch.

How do I make this vegetarian or vegan?

Swap chicken for tofu or chickpeas, and ensure your curry paste and fish sauce alternatives are plant-based.

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Conclusion

Thai Chicken Coconut Curry is one of those meals that checks every box: it’s quick, full of flavor, comforting, and adaptable to your tastes and dietary needs. Whether you’re making it for a cozy night in or impressing guests, this recipe delivers a punch of Thai-inspired flavor with minimal effort. Once you try it, it’s bound to become a regular on your dinner rotation.

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