Creamy Thai Chicken Coconut Curry with Fresh Herbs
Looking for a rich, flavorful, and easy Thai-style dinner? This Creamy Thai Chicken Coconut Curry is the perfect blend of tender chicken thighs, aromatic red curry paste, sweet coconut milk, and fresh herbs. Ready in under 30 minutes, it’s ideal for weeknight meals and guaranteed to satisfy your craving for authentic Thai flavor at home!
Ingredients:
1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tbsp vegetable oil
1 small onion, thinly sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste
1 can (400ml) coconut milk
1 tbsp fish sauce
1 tbsp brown sugar
1 red bell pepper, thinly sliced
1 cup snap peas (optional for extra crunch)
Juice of 1 lime
Fresh cilantro and Thai basil, chopped (for garnish)
Salt & black pepper, to taste
Cooked jasmine rice, for serving
Instructions:
1. Sauté Aromatics In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the sliced onion and cook until softened. Stir in the garlic and ginger and cook for 1 more minute until fragrant.
2. Cook the Chicken Add the chicken thighs and cook for 4–5 minutes, stirring occasionally, until browned on all sides.
3. Add Curry Paste Stir in the Thai red curry paste and cook for 1 minute to release the flavors.
4. Pour in Coconut Milk Add the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
5. Add Veggies Add sliced red bell pepper (and snap peas, if using). Simmer for another 5–7 minutes, or until vegetables are tender and chicken is cooked through.
6. Finish with Fresh Herbs Squeeze in fresh lime juice and add chopped cilantro and Thai basil. Adjust salt and pepper to taste.
7. Serve Hot Serve over hot jasmine rice and garnish with extra herbs for the best creamy Thai coconut chicken flavor!
Pro Tip:
For extra spice, add a sliced red chili or a dash of crushed red pepper. For a lighter curry, use light coconut milk.
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