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–+ servings
Thai Chicken Coconut Curry

Savory Thai Chicken Coconut Curry in Just 7 Ingredients

This Thai Chicken Coconut Curry combines creamy coconut milk with red curry paste for a quick, comforting meal that the whole family will enjoy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 pound Chicken Thighs Bite-sized pieces
  • 1 can Coconut Milk Can use light coconut milk
  • 3 tablespoons Red Curry Paste Adjust based on spice tolerance
  • 2 tablespoons Fish Sauce Substitute with soy sauce for vegetarian
  • 1 tablespoon Sugar Coconut sugar or honey works well
  • 2 cups Mixed Vegetables Can include zucchini or snap peas
  • 1 cup Fresh Basil Leaves Optional garnish

Equipment

  • Large skillet
  • Wok

Method
 

Cooking Steps
  1. Heat a tablespoon of oil in a large skillet or wok over medium heat until shimmering.
  2. Add bite-sized pieces of chicken thighs and sauté for 5-7 minutes until golden brown.
  3. Stir in the red curry paste, cooking for an additional minute.
  4. Pour in the coconut milk, stirring to combine, and simmer for 2 minutes.
  5. Add fish sauce and sugar, stirring well to blend the flavors and simmer for 1 minute.
  6. Toss in mixed vegetables and cook for 10-12 minutes until tender.
  7. Taste the curry and adjust seasoning with additional fish sauce or sugar as needed.
  8. Sprinkle fresh basil leaves over the curry just before serving.
  9. Serve hot with jasmine rice or rice noodles.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

Leftovers can be refrigerated for up to three days. Reheat gently to maintain texture, adding coconut milk or water if it thickens after freezing.

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