Flavor-Packed Thai Coconut Curry in 30 Minutes
Thai coconut curry blends creamy coconut, herbs, and chili in 30 minutes—serve this vibrant, aromatic dish for an easy taste of Thailand at home.
Ingredients
- 1.5 lbs 680g boneless, skinless chicken thighs or breasts, cut into cubes
- 1 tablespoon oil vegetable, coconut, or olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 –3 tablespoons Thai red curry paste
- 1 13.5 oz can full-fat coconut milk
- ½ cup chicken broth optional for thinning the curry
- 1 red bell pepper thinly sliced
- 1 zucchini sliced (optional)
- 1 tablespoon fish sauce or soy sauce
- 1 tablespoon brown sugar optional
- Juice of 1 lime
- Fresh cilantro or Thai basil for garnish
- Cooked jasmine rice or rice noodles for serving
Instructions
- Heat oil in a large skillet or wok over medium heat.
- Add chopped onion and sauté for 3–4 minutes until translucent.
- Stir in garlic and ginger, cooking for another minute.
- Add Thai red curry paste and cook for 1–2 minutes to release aromas.
- Add chicken and cook until browned on all sides, about 5 minutes.
- Stir in coconut milk, broth, fish sauce, and brown sugar if using.
- Add bell pepper and zucchini; bring to a gentle simmer.
- Simmer for 10–15 minutes until chicken is cooked through and veggies are tender.
- Stir in lime juice and garnish with cilantro or basil.
- Serve hot over jasmine rice or noodles.