Creamy Thai Coconut Chicken Curry
This one-pan curry is cozy comfort with a Thai kick - ready in 30 minutes flat. It's a perfect blend of creamy coconut milk, aromatic spices, and tender chicken. Serve it over rice or noodles for a satisfying meal. Leftovers? They taste even better the next day!
Ingredients
chicken, sliced or cubed1lb
onion, sliced1
red bell pepper, sliced1
garlic, minced3clove
fresh ginger, grated1tbsp
red curry paste1tbsp
red pepper flakes1tsp
coconut milk1can
brown sugar1tsp
Salt, to taste
Pepper, to taste
Cumin, to taste
Turmeric, to taste
Fresh cilantro, for garnish
Thai basil, for garnish
Lime, for garnish
Nutrition (per serving)
Calories
377.5kcal (18.88%)
Protein
30.9g (61.76%)
Carbs
10.3g (3.75%)
Sugars
4.3g (8.6%)
Healthy Fat
2.7g
Unhealthy Fat
22.4g
% Daily Value based on a 2000 calorie diet
How to make Creamy Thai Coconut Chicken Curry
- Step 1
Season the chicken with salt, pepper, cumin, and turmeric. Cook the chicken in a pan until fully cooked, then set aside.
- Step 2
In the same pan, sauté the red bell pepper, onion, garlic, and ginger in oil until softened.
- Step 3
Stir in the red curry paste and cook for 1–2 minutes to release its flavors.
- Step 4
Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 15–30 minutes until the sauce thickens and becomes creamy.
- Step 5
Top the curry with fresh cilantro, Thai basil, and a squeeze of lime juice before serving.
Nutrition (per serving)
Nutrition (per serving)
Calories
377.5kcal (18.88%)
Protein
30.9g (61.76%)
Carbs
10.3g (3.75%)
Sugars
4.3g (8.6%)
Healthy Fat
2.7g
Unhealthy Fat
22.4g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Adjust the amount of red curry paste and red pepper flakes to control the spice level.
For a richer flavor, use full-fat coconut milk.
Serve the curry over jasmine rice or rice noodles for the best pairing.
Leftovers taste even better as the flavors meld together, so don't hesitate to make extra.
FAQS
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well in this recipe and add extra juiciness to the curry.
Can I make this curry vegetarian?
Absolutely! Substitute the chicken with tofu, chickpeas, or your favorite vegetables.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this curry?
Yes, this curry freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months.
What can I use if I don’t have Thai basil?
You can substitute Thai basil with regular basil or even cilantro for a similar fresh flavor.
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Carly's Cookbook
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