Easy 30-Minute: Thai Chicken Curry with Coconut Milk
Craving bold flavors but short on time? This Easy 30-minute Thai Chicken Curry with Coconut Milk is the perfect solution! It’s packed with tender chicken, vibrant veggies, and a rich, creamy coconut sauce that brings all the delicious Thai flavors right to your kitchen. Best of all, it comes together in just 30 minutes, making it the ultimate weeknight dinner. Whether you’re new to Thai cooking or a seasoned pro, this quick and satisfying dish will have you coming back for more. Get ready for a flavor-packed meal that’s both simple and irresistible!
INGREDIENTS YOU’LL NEED:
- 2 lb Chicken Thighs or Breasts (boneless, skinless, cubed into 1-inch squares): Use either tender chicken thighs for a richer flavor or leaner chicken breasts, both cut into bite-sized cubes. These absorb all the curry spices and sauce beautifully.
- 3 Tbsp Coconut Oil: A great oil choice for Thai dishes, coconut oil adds a slight hint of coconut flavor while helping to sear the chicken and sauté the vegetables.
- 1 Tsp Ground Coriander: Coriander provides a citrusy, warm flavor that enhances the curry’s aroma and pairs perfectly with other Thai spices.
- 1 Tsp Yellow Curry Powder: A mild spice blend made with turmeric, cumin, and other spices, yellow curry powder gives the dish its classic Thai flavor and a hint of earthiness.
- Salt and Black Pepper (to taste): Essential seasonings that help balance and enhance the overall flavors in the dish.
Thai Curry Sauce:
- 1 Yellow Onion (chopped): Adds a savory base to the curry, contributing to the overall depth of flavor.
- 1 Red Bell Pepper (chopped): Sweet and crunchy, red bell pepper not only adds flavor but also a pop of vibrant color to the curry.
- 4 Cloves Garlic (minced): Intensely aromatic, garlic brings a sharp, savory flavor to the curry sauce.
- 2 Tbsp Fresh Ginger (minced): Fresh ginger adds a zingy, spicy note that balances the richness of the coconut milk and curry paste.
- 1 Tsp Ground Coriander: A second layer of coriander in the sauce boosts the citrusy warmth of the dish.
- 1 Tsp Yellow Curry Powder: Another hit of yellow curry powder intensifies the curry flavor and helps marry the spices together in the sauce.
- 3 Tbsp Red Curry Paste (Thai Kitchen brand): This paste is packed with bold flavors like lemongrass, red chili, and galangal, creating the heart of the curry’s flavor profile.
- 1 Tbsp Lime Juice: A splash of lime juice brightens up the curry, adding a fresh, tangy note that cuts through the richness of the sauce.
- 1 (13 oz) Can Coconut Milk (full fat): Creamy and rich, coconut milk adds a smooth texture and coconut flavor that is key to Thai curries.
- 1 Tbsp Brown Sugar: A touch of sweetness balances the spice and salt, enhancing the overall complexity of flavors in the curry.
- 2 Tsp Fish Sauce: A salty, umami-packed ingredient that deepens the savory flavor of the curry, a staple in Thai cooking.
- ¼ Cup Cilantro (chopped): Fresh cilantro adds a bright, herbaceous finish to the dish, complementing the spices and adding freshness.
- Salt and Black Pepper (to taste): Adjust the seasoning of the curry to ensure it’s balanced to your preference.
WHY CREAMY COCONUT CURRY CHICKEN WILL BE A FAMILY FAVORITE?
- Fast and Easy: This dish is ready in 30 minutes, so it’s perfect for those busy weeknights when you need something quick but still tasty.
- Full of Flavor: With a creamy coconut curry sauce, tender chicken, and bold Thai spices, every bite is packed with deliciousness that everyone will enjoy.
- Customizable: You can tweak the spice level and toss in your favorite veggies, making it easy to please the whole family.
HOW TO PREPARE THAI COCONUT CHICKEN CURRY?
Time needed: 30 minutes
- Season the Chicken:
In a bowl, season the cubed chicken thighs or breasts with ground coriander, yellow curry powder, salt, and black pepper. Mix well to coat the chicken evenly with spices. - Sear the Chicken:
Heat 2 Tbsp of coconut oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet and sear for 4-5 minutes, until browned on all sides. Transfer the chicken to a plate and set aside.
- Sauté the Aromatics:
In the same skillet, add the remaining 1 Tbsp coconut oil. Add the chopped onion and red bell pepper, cooking until softened (about 3-4 minutes). Stir in the garlic and freshly minced ginger and cook for another 1-2 minutes, until fragrant. - Add Spices and Curry Paste:
Stir in ground coriander, yellow curry powder, and red curry paste. Cook for 1-2 minutes to allow the spices to release their flavors. - Make the Curry Sauce:
Pour in the coconut milk, lime juice, and add the brown sugar and fish sauce. Stir well to combine everything into a creamy sauce. Bring the mixture to a simmer. - Simmer the Chicken:
Return the seared chicken to the skillet, making sure it’s submerged in the curry sauce. Cover and simmer for 15-20 minutes, until the chicken is fully cooked and tender. - Add Cilantro and Adjust Seasoning:
Stir in the chopped cilantro and season the curry with more salt and black pepper to taste. Let the curry simmer for an additional 2-3 minutes to allow the flavors to meld. - Serve:
Serve the coconut curry chicken over cooked rice with warm naan bread on the side. Garnish with extra cilantro if desired.
Enjoy your rich, flavorful Coconut Curry Chicken!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can definitely use chicken breasts if you prefer a leaner option. Just be sure to cube them into 1-inch pieces, and keep an eye on the cooking time, as breasts cook a little faster than thighs.
The heat level depends on the red curry paste you use. If you want a milder curry, use less red curry paste, or add more coconut milk to tone it down. For extra heat, you can add red chili flakes.
Yes! This curry can be made ahead and stored in the fridge for up to 3 days. The flavors will actually deepen as it sits, making it even tastier the next day.
Yes, light coconut milk can be used, but the sauce may be thinner and less creamy. If you want to keep the richness, you can reduce the sauce a bit longer when using light coconut milk.
CAN THE CROCKPOT/SLOW COOKER BE USED TO PREPARE COCONUT CURRY CHICKEN?
For a hands-off cooking approach, you can easily make this coconut chicken curry in a crockpot or slow cooker. Simply season and sear the chicken in a pan, then transfer it to the slow cooker. Add the onions, bell peppers, garlic, ginger, curry paste, coconut milk, and spices to the pot. Cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and the flavors have melded together. Stir in the cilantro and lime juice before serving for a delicious, slow-cooked curry!
COCONUT CHICKEN CURRY RECIPE ADD-INS AND VARIATIONS:
- Protein Options: Substitute chicken with shrimp, tofu, or chickpeas for a different protein source that fits your dietary preferences.
- Coconut Milk: Use coconut cream for a richer sauce, or opt for almond milk for a lighter version if you’re looking for a dairy-free alternative.
- Curry Paste: If you can’t find red curry paste, you can use yellow or green curry paste, but keep in mind that the flavor will vary slightly.
- Vegetable Additions: Add in vegetables like broccoli, cauliflower, baby spinach, or shredded carrots to boost the nutrition and color of the dish.
- Herb Variations: Swap cilantro with fresh basil or parsley for a different herb flavor, or omit if you’re not a fan.
- Sweetness Adjustment: Replace brown sugar with honey or maple syrup for a natural sweetener, or omit it for a less sweet curry.
WHAT IS COMMONLY SERVED WITH THAI CHICKEN CURRY?
Coconut chicken curry is often served with sides that go really well with its rich flavors. Steamed jasmine rice is a classic choice because its fluffy texture absorbs the creamy sauce perfectly, making each bite delicious. Warm naan bread is also great for dipping into the curry. You might want to add a fresh cucumber salad or some sautéed greens for a nice crunchy contrast. These sides come together to create a tasty, well-balanced meal that highlights the wonderful flavors of the coconut chicken curry.
HOW DO YOU STORE AND REHEAT LEFTOVER CHICKEN CURRY?
To store leftovers of your Thai chicken curry, let the dish cool completely before transferring it to an airtight container. Keep it in the refrigerator for up to three days. When you’re ready to enjoy it again, reheat the curry gently on the stovetop over medium heat, stirring occasionally until it’s warmed through. You can also microwave it in short intervals, stirring in between to ensure even heating. Just be careful not to overheat, as this can cause the chicken to become tough.
CAN LEFTOVER THAI CHICKEN CURRY BE FROZEN FOR LATER?
If you want to freeze leftovers of your Thai chicken curry for later, let the dish cool completely first. Then, transfer it to a freezer-safe container, leaving a little space at the top since it may expand when frozen. Make sure to seal the container tightly to avoid freezer burn and label it with the date. You can keep it in the freezer for up to three months. When you’re ready to eat it, just thaw it overnight in the fridge, then reheat it on the stovetop or in the microwave. This way, you can enjoy your delicious curry anytime!
LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!
Sweet Heat Easy Bang Bang Chicken Tenders: These tenders are perfectly fried to a golden crisp, then tossed in a mouthwatering combination of creamy sweetness and a spicy kick. They’re a crowd-pleaser for family dinners, game nights, or whenever you’re in the mood for bold flavor with a little zing.
Easy Marinated Oven-Baked Chicken Drumsticks: With just a simple marinade and a short time in the oven, you’ll have tender, juicy drumsticks with crispy skin that everyone will love.
Asiago Mushroom Chicken Breast: 30-Minute Meal: This dish combines tender chicken breasts with a creamy, cheesy Asiago mushroom sauce, creating a rich and comforting meal that’s perfect for any occasion.
Easy 30-Minute: Thai Chicken Curry with Coconut Milk
Equipment
- Large Skillet
Ingredients
- 2 lb Chicken Thighs (or chicken breasts (boneless skinless)(cubed into one inch squares)
- 3 Tbsp Coconut Oil
- 1 Tsp Ground Coriander
- 1 Tsp Yellow Curry Powder
- Salt and Black Pepper (to taste)
Thai Curry Sauce:
- 1 Yellow Onion (chopped)
- 1 Red Bell Pepper (chopped)
- 4 Cloves Garlic (minced)
- 2 Tbsp Ginger (freshly minced)
- 1 Tsp Ground Coriander
- 1 Tsp Yellow Curry Powder
- 3 Tbsp Red Curry Paste (Thai Kitchen Brand)
- 1 Tbsp Lime Juice
- 1 (13 oz) Can Coconut Milk (full fat)
- 1 Tbsp Brown Sugar
- 2 Tsp Fish Sauce
- ¼ Cup Cilantro (chopped)
- Salt and Black Ground Pepper (to taste)
- Serve: Over Cooked Rice and Naan Bread
Instructions
- Season the Chicken: In a bowl, season the cubed chicken thighs or breasts with ground coriander, yellow curry powder, salt, and black pepper. Mix well to coat the chicken evenly with spices.
- Sear the Chicken: Heat 2 Tbsp of coconut oil in a large skillet over medium-high heat. Add the seasoned chicken to the skillet and sear for 4-5 minutes, until browned on all sides. Transfer the chicken to a plate and set aside.
- Sauté the Aromatics: In the same skillet, add the remaining 1 Tbsp coconut oil. Add the chopped onion and red bell pepper, cooking until softened (about 3-4 minutes). Stir in the garlic and freshly minced ginger and cook for another 1-2 minutes, until fragrant.
- Add Spices and Curry Paste: Stir in ground coriander, yellow curry powder, and red curry paste. Cook for 1-2 minutes to allow the spices to release their flavors.
- Make the Curry Sauce: Pour in the coconut milk, lime juice, and add the brown sugar and fish sauce. Stir well to combine everything into a creamy sauce. Bring the mixture to a simmer.
- Simmer the Chicken: Return the seared chicken to the skillet, making sure it’s submerged in the curry sauce. Cover and simmer for 15-20 minutes, until the chicken is fully cooked and tender.
- Add Cilantro and Adjust Seasoning: Stir in the chopped cilantro and season the curry with more salt and black pepper to taste. Let the curry simmer for an additional 2-3 minutes to allow the flavors to meld.
- Serve: Serve the coconut curry chicken over cooked rice with warm naan bread on the side. Garnish with extra cilantro if desired.
- Enjoy your rich, flavorful Coconut Curry Chicken!