Easy Thai Chicken Coconut Curry Recipe

The aroma of simmering spices fills the air as you dream of a dish that dances between sweet and savory. Imagine the creamy coconut milk mingling with fragrant lemongrass and tender chicken, creating a symphony of flavors that makes your taste buds sing. Thai Chicken Coconut Curry is not just a dish; it’s an experience that transports you straight to the bustling streets of Bangkok.

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Picture this: you’re hosting a cozy dinner party with friends, and the moment they catch a whiff of your cooking masterpiece, their eyes widen in anticipation. As they dig in, laughter fills the room as everyone raves about how incredible this dish tastes. You’ll want to bask in the glory because trust me, this recipe is bound to turn you into a culinary superstar.

I remember the first time I made this dish; my friends couldn’t believe I had actually cooked! They devoured it like it was the last meal on Earth.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless Chicken Thighs: I prefer thighs for their juiciness and rich flavor; they hold up beautifully in curries.
• Coconut Milk: Full-fat coconut milk adds creaminess; avoid light versions unless you’re counting calories.
• Red Curry Paste: This magical blend gives depth and spice; start small if you’re sensitive to heat!
• Fresh Ginger: Grate fresh ginger for zesty warmth; it elevates the entire flavor profile.
• Lemongrass Stalks: Bruise them lightly before adding for maximum aroma and flavor infusion.
• Vegetables (Bell Peppers & Spinach): Use colorful bell peppers for crunch and spinach for nutrients—plus they look pretty!

For the Sauce:

• Fish Sauce: A little goes a long way; it packs umami goodness without being fishy.
• Sugar: A touch of sugar balances the spices beautifully; adjust based on your taste preference.
• Lime Juice: Freshly squeezed lime juice brightens everything up; don’t skip it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Start by prepping those beautiful ingredients—chop your veggies and get everything ready so you won’t find yourself fumbling around mid-cooking.

Gather Your Ingredients: Chop boneless chicken thighs into bite-sized pieces while envisioning how delicious they will taste with all those spices.

Sauté the Aromatics: Heat oil in a large pot over medium heat. Add minced garlic and grated ginger until fragrant—about 1 minute is all you need!

Add Red Curry Paste: Stir in red curry paste with those aromatics until mixed well. It should sizzle enticingly and fill your kitchen with heavenly scents.

Cook the Chicken: Toss in your chopped chicken thighs along with a pinch of salt. Cook until no longer pink—about 5-7 minutes will do nicely.

Pour in Coconut Milk: Slowly add coconut milk while stirring gently to combine everything. Watch as it thickens into creamy perfection!

Add Veggies and Simmer: Toss in sliced bell peppers and spinach then let it simmer for about 10 minutes until veggies are tender but still vibrant.

Finish off by squeezing fresh lime juice over your curry before serving—it brings everything together in a refreshing way!

Enjoy this delightful dish over jasmine rice or noodles to soak up all that luscious sauce. Your friends will be begging for seconds (and probably thirds).

Now go ahead and impress everyone at dinner tonight!

Perfecting the Cooking Process

Start by sautéing aromatics like garlic and ginger in coconut oil, then sear the chicken to lock in flavor before adding curry paste and coconut milk for a harmonious blend.

Add Your Touch

Feel free to swap chicken for shrimp or tofu. Add veggies like bell peppers or spinach for extra nutrition and color, personalizing the curry to suit your taste.

Storing & Reheating

Store leftover curry in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of coconut milk if needed to revive creaminess.

Cooking this Thai Chicken Coconut Curry reminds me of my first dinner party where everything went wrong—except this dish. My friends couldn’t believe I made it from scratch!

FAQ

What can I substitute for coconut milk?

You can use almond milk or cream, but it alters the flavor profile slightly.

How spicy is this Thai Chicken Coconut Curry?

The spice level varies based on the curry paste used; adjust according to your preference.

Can I freeze this dish?

Yes, you can freeze it! Just let it cool completely before storing in airtight containers.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Thai Chicken Coconut Curry

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• Author: Emma Taylor
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Savor the rich flavors of Easy Thai Chicken Coconut Curry, featuring tender chicken, creamy coconut milk, and vibrant vegetables for a delightful meal that impresses every time.

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Ingredients

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• 1 lb boneless chicken thighs, chopped
• 1 can (13.5 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp fresh ginger, grated
• 2 stalks lemongrass, bruised
• 1 bell pepper, sliced
• 2 cups fresh spinach
• 1 tbsp fish sauce
• 1 tsp sugar
• Juice of 1 lime

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Instructions

1. Heat oil in a large pot over medium heat. Sauté minced garlic and grated ginger until fragrant (about 1 minute).
2. Stir in red curry paste and cook until well combined.
3. Add chopped chicken thighs with a pinch of salt; cook until no longer pink (about 5-7 minutes).
4. Pour in coconut milk, mixing gently to combine. Bring to a simmer.
5. Add bell peppers and spinach; simmer for about 10 minutes until veggies are tender.
6. Finish with freshly squeezed lime juice before serving over jasmine rice or noodles.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 450
• Sugar: 3g
• Sodium: 700mg
• Fat: 25g
• Saturated Fat: 21g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg