Name: Thai Chicken Coconut Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 1 lb chicken breast or thighs, chopped; 1 red bell pepper, thinly sliced; 2 cups fresh spinach; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons Thai red curry paste; 1 can (13.5 oz) full-fat coconut milk; 1 tablespoon fish sauce; 1 tablespoon lime juice; 2 green onions, chopped (for garnish); 2 tablespoons chopped cilantro (for garnish); 2 tablespoons oil (vegetable or coconut)

Craving something warm, creamy, and packed with flavor in under 30 minutes? Thai Chicken Coconut Curry might be your new go-to. This curry is all about bold, rich taste with tender chicken chunks, colorful bell peppers, and a silky coconut milk base that balances spice and sweetness perfectly.

Whether you’re looking for an easy weeknight dinner or a dish to impress guests, this Thai-inspired recipe delivers comfort and restaurant-quality results without needing a pantry full of exotic ingredients. One pot, one big flavor punch.

Preparation Phase & Tools to Use

Before diving into the Thai Chicken Coconut Curry, having the right tools makes the process smoother and more enjoyable.

Large non-stick skillet or Dutch oven: This is essential for searing the chicken and allowing the curry sauce to simmer evenly. A heavy-bottomed pan ensures heat distribution and prevents burning.
Sharp chef’s knife: Precision slicing is key when prepping chicken, bell peppers, and aromatics like garlic and ginger. A sharp knife saves time and improves safety.
Cutting board: Preferably one designated for raw meat and another for vegetables to avoid cross-contamination.
Wooden spoon or silicone spatula: Perfect for stirring without scratching your pan, especially useful when simmering the curry sauce.
Measuring cups and spoons: Vital for getting the right balance of flavors, especially when working with curry paste, coconut milk, and fish sauce.

Ingredients for the Thai Chicken Coconut Curry

Each ingredient in this curry plays a unique role, creating the perfect balance of flavor and texture:

Chicken breast or thighs: The star protein. Chicken soaks up the curry flavor beautifully and stays juicy in the coconut sauce.
Red bell peppers: These add a sweet crunch and vivid color that brightens the dish both visually and in taste.
Fresh spinach: A handful stirred in at the end provides a fresh, earthy contrast to the creamy curry.
Garlic and ginger: These aromatics are foundational to the curry’s deep, warm flavor.
Thai red curry paste: The soul of the dish. It provides heat, depth, and that unmistakable Thai taste.
Coconut milk (full fat): Brings creaminess and a subtle sweetness that balances the spice.
Fish sauce: Adds umami and that authentic Thai touch.
Lime juice: Cuts through the richness with a bright acidic pop.
Green onions and cilantro: For garnish and a fresh herbaceous finish.
Oil (vegetable or coconut): Used to sauté the aromatics and sear the chicken.

How To Make the Thai Chicken Coconut Curry

Step 1: Sear the Chicken

Start by heating oil in your skillet or Dutch oven over medium-high heat. Add the chicken pieces and sear until golden brown. Don’t worry about fully cooking them yet—they’ll finish in the sauce.

Step 2: Build the Flavor Base

Add garlic and ginger to the pan and sauté until fragrant, about 1 minute. Stir in the red curry paste and let it toast for another 30 seconds to deepen the flavor.

Step 3: Pour in the Coconut Milk

Reduce the heat to medium, then pour in the full-fat coconut milk. Stir well, scraping up any browned bits from the bottom of the pan.

Step 4: Add Vegetables and Simmer

Add sliced red bell peppers and the seared chicken back into the pan. Simmer for 10-12 minutes, or until the chicken is fully cooked and the sauce thickens slightly.

Step 5: Brighten It Up

Stir in the fish sauce and lime juice. Then toss in the fresh spinach and let it wilt gently into the curry.

Step 6: Finish and Garnish

Taste and adjust seasoning as needed. Serve hot, garnished with chopped green onions and cilantro.

How to Serve and Store Thai Chicken Coconut Curry

This Thai Chicken Coconut Curry is best served piping hot over a bed of jasmine rice or basmati rice to soak up the rich sauce. For a low-carb alternative, spoon it over cauliflower rice or zucchini noodles. It also pairs beautifully with naan or roti for dipping.

If you’re entertaining, serve it family-style in a large bowl with plenty of fresh herbs and lime wedges on the side for customization.

Storing: Let leftovers cool completely before storing in an airtight container. It keeps well in the fridge for up to 4 days. To reheat, warm it gently on the stovetop or in the microwave. The sauce may thicken as it sits; just add a splash of water or coconut milk to loosen it.

Freezing: This curry is freezer-friendly. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

What type of curry paste should I use?

Thai red curry paste is the most common for this recipe. Look for brands like Maesri or Thai Kitchen. If you like more heat, add extra paste or a bit of chili.

Can I use light coconut milk instead of full-fat?

You can, but the sauce will be thinner and less rich. Full-fat coconut milk gives the best creamy texture.

Is there a vegetarian option?

Absolutely! Swap chicken with tofu or chickpeas and use soy sauce in place of fish sauce.

How spicy is this dish?

It has a mild to medium kick, depending on the curry paste. To reduce heat, use less paste or add a teaspoon of sugar to mellow the spice.

Can I add other vegetables?

Yes, zucchini, carrots, or snap peas work great. Add them when you add the bell peppers so they cook evenly.

What can I use instead of fish sauce?

Soy sauce or tamari (for gluten-free) are great alternatives. You can also add a pinch of salt to taste if needed.

Want More Curry Ideas?

If Thai Chicken Coconut Curry got your taste buds dancing, there are a few more comforting bowls you’ll want to try next.

Start with the bold flavors of the Crockpot Thai Coconut Chicken Soup for a soothing, brothy version of this classic. Or take a peek at the Spicy Honey Sriracha Chicken with Noodles if you’re craving heat with a twist of sweet.

For a richer twist, try the Chicken Mushroom Stroganoff — different continent, same cozy vibes. And if you want a crowd-pleasing classic, don’t miss the Garlic Butter Chicken Balls with Creamy Parmesan Pasta.

All of these share that comforting, creamy essence with distinct character. You might just find your next favorite weeknight dinner.

Pin and Tell Me How Yours Turned Out

You can save this recipe to your favorite boards for later. Just click the Pin button.

If you make it, I’d love to hear how it turned out. Did you use extra lime? Add more veggies? Leave a comment and let me know. Your kitchen spins always inspire mine.

For more daily dishes and sneak peeks of what’s next, follow along on Pinterest at LadyPlate.