Thai Red Curry Chicken with Coconut Milk

Introduction

Thai Red Curry Chicken with Coconut Milk is a rich, aromatic, and comforting dish that perfectly balances heat, creaminess, and freshness. Originating from Thailand, this dish combines tender chicken simmered in velvety coconut milk with the bold flavors of red curry paste, fresh vegetables, and a touch of sweetness. What makes it unique is the harmony of spicy, savory, and slightly sweet notes with a fresh burst of herbs like Thai basil and lime.

It’s a perfect dish when you’re craving something exotic yet simple to prepare at home. Served with steamed jasmine rice, every bite is a mouthful of warmth and comfort.

Why I Love This Recipe

I absolutely love this recipe because it’s:

• Rich and Flavorful: The coconut milk gives a silky creaminess that balances the spice of the curry paste beautifully.
• Customizable: You can easily swap vegetables or proteins depending on what you have at home.
• Restaurant-Style at Home: It tastes just like authentic Thai restaurant curry but made in your own kitchen.
• Quick and Easy: Ready in under 40 minutes, it’s perfect for busy weeknights.

Why It’s a Must-Try Dish

This dish is a must-try because:

• It brings the flavors of Thailand to your table without needing complex cooking techniques.
• The balance of spicy, sweet, tangy, and savory notes makes it universally appealing.
• It’s healthier than takeout with wholesome ingredients and no additives.
• It’s versatile—you can make it vegetarian, vegan, or adjust the spice level to your liking.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: ~380 calories per serving (may vary based on portion and ingredients)
• Cuisine: Thai
• Course: Main Course

Ingredients

• 1 lb (450 g) boneless, skinless chicken breast or thighs (thinly sliced)
• 2 tbsp red curry paste (store-bought or homemade)
• 1 tbsp vegetable oil
• 1 can (14 oz/400 ml) coconut milk (full-fat for creaminess)
• 1 cup chicken broth (or water)
• 1 tbsp fish sauce (or soy sauce for a lighter option)
• 1 tbsp brown sugar (or palm sugar)
• 1 red bell pepper (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 small zucchini (sliced into half-moons)
• 1 carrot (julienned)
• 1 onion (sliced)
• 1 tbsp lime juice
• Fresh Thai basil leaves (or regular basil)
• Cooked jasmine rice (for serving)

Simple Cooking Directions

1. Heat oil in a large pan or wok.
2. Sauté curry paste until fragrant.
3. Add chicken and cook until lightly browned.
4. Stir in coconut milk, broth, fish sauce, and sugar. Simmer.
5. Add vegetables and cook until tender.
6. Finish with lime juice and fresh basil.
7. Serve hot with jasmine rice.

Step-by-Step Recipe Preparation

Step 1: Prepare Ingredients

• Slice chicken thinly for quick cooking.
• Wash and slice vegetables.
• Open coconut milk can and keep ready.

Step 2: Cook the Curry Base

• Heat oil in a large wok or skillet over medium heat.
• Add red curry paste and stir-fry for about 1 minute until fragrant.

Step 3: Cook Chicken

• Add chicken slices and cook until they turn opaque (about 3–4 minutes).

Step 4: Add Liquids

• Pour in coconut milk and chicken broth. Stir to combine.
• Add fish sauce and sugar. Simmer gently for 10 minutes.

Step 5: Add Vegetables

• Stir in peppers, zucchini, carrot, and onion.
• Simmer another 5–7 minutes until vegetables are tender-crisp.

Step 6: Finish the Curry

• Stir in lime juice and fresh basil. Taste and adjust seasoning if needed.

Step 7: Serve

• Ladle curry over steamed jasmine rice. Garnish with extra basil if desired.

How to Serve This Recipe

• Serve hot in bowls over jasmine or basmati rice.
• Pair with Thai cucumber salad or spring rolls for a full meal.
• Garnish with extra basil, lime wedges, or chili flakes for presentation.

Additional Recipe Tips

• Use full-fat coconut milk for best flavor and creaminess.
• Adjust spice level by increasing or reducing curry paste.
• Don’t overcook vegetables—they should stay slightly crisp.
• Homemade curry paste gives deeper flavor if you have time.

Variations

• Vegetarian/Vegan: Replace chicken with tofu and use soy sauce instead of fish sauce.
• Seafood Version: Swap chicken for shrimp or fish fillets.
• Extra Creamy: Add an extra ½ can of coconut milk.
• Spicy Kick: Add sliced Thai red chilies or chili oil.

Freezing and Storage

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Store in freezer-safe containers for up to 2 months. Reheat gently on the stove (not microwave) for best texture.

Special Equipment Needed

• Large wok or deep skillet
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring cups and spoons

Conclusion

Thai Red Curry Chicken with Coconut Milk is a warm, comforting, and flavorful dish that brings the exotic flavors of Thailand straight to your table. With its creamy coconut base, tender chicken, and fresh vegetables, it’s both satisfying and versatile. Easy to make in under 40 minutes, it’s perfect for weeknight dinners yet impressive enough for entertaining. Once you try it, this recipe will surely become a staple in your kitchen.