Name: Thai Chicken Coconut Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 pound boneless skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon vegetable oil; 1 onion, diced; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 tablespoons Thai red curry paste; 1 red bell pepper, sliced; 1 can (14 oz) coconut milk; 1 tablespoon fish sauce; 1 teaspoon brown sugar; 1 cup snap peas; Fresh cilantro, chopped (for garnish); Cooked jasmine rice, for serving

So, you’re curious about Thai Chicken Coconut Curry? Let me just say: if my kitchen walls could talk, they’d probably only tell stories about me setting off the smoke alarm and that one time I made this curry when I was wishing I was on a sunny Phuket beach but really, I was just trying to use up half a can of coconut milk and some very suspicious-looking cilantro. If you like meals that feel like a hug in a bowl (corny, but true), keep reading. I’ve made this curry for weeknight chaos, lazy weekends, and even one questionable hot day when “comfort food” felt more like “sweaty poor choices”—oddly, still delicious.

Why You’ll Love This… Or Maybe Just Forgive It

I make this whenever my family is acting like hungry piranhas. My partner requests it before he’s even finished the leftovers (which is both flattering and a little “could you just wait a sec?”). I love it because it mostly uses things I already have in the fridge—worst case, the local Asian market has everything, but let’s be real, half the time I’m winging the veggies based on whatever survived the week. Once, I tried skimping on the curry paste to please a spice wimp, but then it was too blah, so now I just tell people to add more rice if they can’t handle the heat.

(Actually, last time, my friend asked if I put peanut butter in. Not this time, but now I’m thinking about it…)

What You’ll Need (With “Oops, I’m Out” Swaps)

500g (about 1 lb) boneless, skinless chicken thighs (chicken breast works if you like it less juicy—sometimes I use it when thighs are, you know, kinda pricey or just not there)
2 tablespoons red Thai curry paste (green curry paste also works, but maybe tone it down a little. Maesri is my go-to, but Grandma swears by Aroy-D—it’s all good in my book)
1 tablespoon oil (vegetable, coconut, or honestly, whatever you’ve got on hand)
1 can (400ml) coconut milk (full fat; the light stuff is just a bit sad here)
1 onion, chopped (red or yellow. I even used a shallot once—nobody noticed, promise)
2-3 garlic cloves, minced (guilty: sometimes I use the jar stuff; sue me)
1 tablespoon ginger, grated (meh, powdered ginger if you must, about 1 tsp)
1 red bell pepper, sliced (green’s okay, but kind of bitter—totally up to you)
1 cup snap peas or green beans, ends trimmed (or, you know, a “handful” of frozen peas in winter. Don’t overthink it)
1 tablespoon fish sauce (this one’s a keeper if you’re shopping)
1 tablespoon brown sugar (white works, but it’s not as cuddly)
Juice of 1 lime (or, if you forgot to buy a lime, lemon juice. I won’t tell)
Fresh cilantro & Thai basil, roughly torn (optional, but they do make it fancy)
Steamed jasmine rice, to serve (or whatever rice didn’t die in the back of the pantry)

How I Actually Make It

Heat oil in your biggest skillet or a decent-sized pot (don’t stress if you only have a saucepan—it’ll just be a little tighter in there). Toss in the chopped onion and cook until it goes all soft and golden, about 3-4 minutes. This is when I usually realize I forgot to mince the garlic, do a frantic chop-chop, and then add it with the ginger. Sizzle for a minute—your kitchen will start smelling impressive.
Spoon in that curry paste. For the love of spice, give it a good stir and let it fry so the flavors really bloom. Don’t worry if it looks a bit weird at this stage. I sometimes pause here for a quick taste (risky, but worth it)
Add chicken pieces. Stir fry until they’re just sealed—not totally cooked, just not pink on the outside. It’ll finish up later. If you’re using breast, don’t cook it to death—drier than a joke at a tax seminar, seriously.
Pour in coconut milk, scraping the luscious creamy part too. Sometimes I forget to shake the can; don’t be me. Toss in brown sugar and the fish sauce. Give it a good stir.
Add bell pepper and snap peas. If you’re using stubborn veggies (like carrot rounds), maybe simmer them a bit before adding chicken. Let everything bubble gently for… I dunno, 10-15 minutes? Longer if you like your chicken extra tender.
Squeeze in lime juice and do a taste check. Sometimes I adjust fish sauce or sugar now (I never remember to do this at the beginning). Simmer two more minutes, then take it off the heat.
Ladle over rice, sprinkle with chopped cilantro and basil. And then, try not to eat directly from the ladle—I fail most times.

Here’s What I Learned (Usually the Hard Way)

If you simmer too long, coconut milk can split. It’s not ruined, it’s just less silky.
Fresh herbs on top do make it pop, but dried is… fine-ish. Just adjust your expectations.
I ignored fish sauce for years (it smells wild, no lie) but really, it’s magic. Trust me for once.

Things I’ve Tried (Not All Were Hits)

Swapping out chicken for tofu: pretty good, but the tofu needs to be crisped up first or it’s somehow both mushy and dry (how is that possible?).
Adding pineapple chunks: my kids liked it, I thought it was a weird tropical pizza vibe. Proceed with caution.
Eggplant as a veggie: love it, but sauté longer first. Once, I skipped this and it was a bit chewy—don’t blame the recipe.

What If I Don’t Have a Wok?

A wok is nice, but honestly, a big old frying pan or even a Dutch oven works. I once made this in a battered camping pot and it tasted just as good. Use what you’ve got. And hey, if all else fails, check Budget Bytes for simple curry ideas—no fancy gear needed.

Storing Leftovers (Theoretically…)

It’ll keep in the fridge for about 2 days, maybe 3, but—real talk—in my house it’s usually gone the next day. If you want to freeze it, the texture of the coconut milk might get weird (a bit grainy), but it’s still tasty for a quick lunch. Or, just eat it cold out of the fridge? I won’t judge.

How We Serve It (Rituals Optional)

Usually over way too much jasmine rice, with extra lime wedges on the side. Sometimes I throw in sliced cucumbers dressed with rice vinegar (I ate that once in a tiny place in Chiang Mai and pretend I’m back there every time). My youngest insists on crispy shallots on top—who am I to argue?

Lessons Learned (the Hard Way)

Don’t rush the simmering. One time I served it after 5 minutes, and the chicken was, well, more like rubber than anything else.
I once tripled the curry paste for “more flavor”—nobody could feel their tongue for hours. Two tablespoons is my sweet spot, but you do you.

Can I Swap Out Ingredients? And Other Questions

Q: Can I make this vegetarian?
A: Yep, swap chicken for tofu or chickpeas (as above). Or just pile on the veggies you love. Broccoli, mushrooms, even spinach near the end works well.
Q: I can’t do spicy—help?
A: Just use less curry paste! Or choose a milder one. No shame in a gentle curry now and then.
Q: What if I only have curry powder?
A: I get it, desperate times. It’ll work… sort of, but it’s more like a “curry-flavored chicken stew.” Still edible. Honestly, some nights that’s enough.
Q: My curry separated!
A: Happens to everyone. Stir it well, eat it anyway—flavor’s still there.
Q: What rice should I use?
A: Jasmine’s traditional, but basmati or even plain old long-grain are fine. I once used brown rice because it was all I had—more nutty, still good.

So there you have it, my totally imperfect, always comforting Thai Chicken Coconut Curry—mishaps, shortcuts, and all. Have a go, and remember: nobody knows what it “should” taste like in your kitchen but you.

If you’re the kind of person who likes more detailed (or maybe less chatty) recipes, I sometimes read Hot Thai Kitchen for great flavor ideas. But don’t let anyone intimidate you out of cooking this—it’s curry, not rocket science.

Thai Chicken Coconut Curry