Thai Chicken Coconut Curry
Thai chicken coconut curry packs tender chicken, veggies, and coconut broth—ready in one pan for a bright, spicy meal that lifts any evening.
Ingredients
- 1.5 lbs 680g boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil or coconut oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons Thai red curry paste
- 1 can 13.5 oz coconut milk
- 1 tablespoon fish sauce or soy sauce for a non-fish version
- 1 tablespoon brown sugar optional
- 1 red bell pepper sliced
- 1 cup baby spinach or chopped kale optional
- Fresh basil or cilantro for garnish
- Cooked jasmine rice or rice noodles for serving
Instructions
- Heat oil in a large skillet or pan over medium heat.
- Add diced onion and sauté for 3–4 minutes until soft.
- Add garlic and ginger; cook for 1 minute until fragrant.
- Stir in red curry paste and cook for 1–2 minutes to deepen the flavor.
- Add chicken pieces and cook for about 5 minutes until lightly browned.
- Pour in coconut milk and stir well. Add fish sauce and brown sugar if using.
- Add bell pepper and greens if using.
- Simmer for 10–15 minutes until chicken is fully cooked and sauce has thickened slightly.
- Serve hot over jasmine rice or noodles, garnished with fresh herbs.