Thai Coconut Chicken

Jan 5, 202504:00 PMSuggest Changes

Servings: 4 people

Rating: 4.5/5

Prep Time: 15 m

Cook Time: 25 m

This Thai Coconut Chicken is a quick and easy weeknight meal that’s packed with flavor. The creamy coconut milk and aromatic spices make it irresistible.

Why You’ll Love This Curry

Easy and quick: It’s ready in under 30 minutes.
Flavorful: The combination of coconut milk, red curry paste, and spices is delicious.
Versatile: You can add your favorite vegetables to the curry.

Tips for the Best Curry

Use full-fat coconut milk: It will make the curry richer and creamier.
Adjust the spice level: Add more or less red curry paste depending on your preference.
Serve with rice: Jasmine rice is a perfect accompaniment to this curry.

Ingredients

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1 tbsp ginger, grated
1 red bell pepper, sliced
1 can (13.5 oz) full-fat coconut milk
2 tbsp red curry paste
1 tbsp fish sauce
1 tbsp brown sugar
1/2 cup chicken broth
1/4 cup chopped cilantro
Cooked rice, for serving

Directions

Heat coconut oil in a large skillet or pot over medium heat. Add chicken and cook until browned.
Add onion, garlic, and ginger and cook until softened, about 5 minutes.
Add red bell pepper and cook for 2 minutes more.
Stir in coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a simmer and cook for 10 minutes.
Stir in chicken broth and cilantro.
Serve over rice.

Notes

You can add other vegetables, such as broccoli or carrots, to the curry.