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An extreme close-up overhead shot of savory Thai Coconut Curry Chicken. The image shows tender pieces of chicken in a rich, red curry sauce with fresh herbs.

Thai Coconut Curry Chicken (Easy 30-Minute Recipe)

This Thai Coconut Curry Chicken recipe delivers authentic, restaurant-quality flavor in under 30 minutes. It's a creamy, perfectly spiced, and easy one-pan meal perfect for any weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Coconut Oil or vegetable oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 tsp Ginger freshly grated
  • 2 tbsp Red Curry Paste use more or less to taste
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1-inch cubes
  • 13.5 oz Full-Fat Coconut Milk from one can, shaken well
  • 1 tbsp Fish Sauce
  • 1 tsp Brown Sugar or coconut sugar
  • Fresh Basil or Cilantro for garnish
  • Lime Wedges for serving
  • Cooked Jasmine Rice for serving

Equipment

  • 1 Large Skillet or Wok
  • 1 Cutting Board
  • 1 Chef's Knife

Method
 

  1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  2. Add the red curry paste to the skillet. Cook for 1 minute, stirring constantly, until it becomes fragrant. This step is key to unlocking its flavor.
  3. Add the cubed chicken to the skillet. Stir to coat with the curry paste mixture and cook for 5-7 minutes, until the chicken is browned and cooked through.
  4. Pour in the full-fat coconut milk, fish sauce, and brown sugar. Stir well to combine everything, scraping up any bits from the bottom of the pan.
  5. Bring the mixture to a gentle simmer. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes to allow the flavors to meld. If adding quick-cooking vegetables like bell peppers or snap peas, add them in the last 5 minutes of simmering.
  6. Taste the sauce and adjust seasoning if necessary. Serve the Thai Coconut Curry Chicken hot over jasmine rice, garnished with fresh basil or cilantro and a squeeze of fresh lime juice.

Notes

Spice Level: The heat comes from the red curry paste. Start with 2 tablespoons for a medium spice level and add more if you like it spicier.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.