Thai Chicken Coconut Curry

Thai Chicken Coconut Curry is one of my favorites for better-than-takeout Thai food. The sauce is creamy, fragrant, and full of balanced spice. I love serving it with jasmine rice and plenty of fresh lime.

In This Article

• Amy’s Notes
• Key Recipe Ingredients
• Substitutions And Variations
• Step-By-Step Recipe Instructions
• How To Prep Ahead
• Video: Watch Us Make This Curry
• Thai Chicken Coconut Curry Recipe
• Frequently Asked Questions
• More to Cook and Eat

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Amy’s Notes

This Thai Chicken Curry is one of my favorite dinner recipes when my family wants home style Thai food that’s better than takeout. This is also a recipe that wows guests every time. Here’s why:

• Authentic Thai Flavors: Despite that I swapped out a few hard-to-find ingredients so it’s easier for a busy home cook, the result is a healthy and delicious curry that rivals our favorite Thai restaurants.
• Full of Fresh Aromatics: The lemongrass, garlic, ginger, and lime make the kitchen smell incredible. Each bite bursts with bright, refreshing flavor that feels both comforting and uplifting, a lot like my Thai Green Curry Noodles.
• Creamy Yet Healthy: Coconut milk gives the curry a smooth, velvety base that balances out the spices. No heavy cream needed.
• Less Than 1 Hour: It’s hard to believe something this delicious comes together quickly, just like this Thai Basil Chicken with Peppers. I hope you love it!

Amy

Key Recipe Ingredients

• Lemongrass (or Lemon Zest) – Adds a bright citrus note that keeps the curry fresh and lively without overpowering the creamy sauce.
• Curry Paste – The heart of Thai curry flavor, made from herbs, chilies, and spices that give the dish its vibrant color and heat. You can use either green or red paste.
• Thai Coconut Milk – Provides the creamy texture and subtle sweetness that balances the spice, creating a rich and velvety sauce.
• Fish Sauce – Essential for authentic Thai flavor, it adds salty umami notes that round out the sweetness and acidity.
• Palm Sugar – Offers a mellow caramel sweetness that smooths the sharpness of the spices and citrus.
• Lime Juice & Lime Leaves (or Lime Zest) – Add tangy brightness and aroma, lifting the creamy curry with a refreshing finish.
• Chicken Thighs or Breast – Tender, juicy, and flavorful, they soak up the curry sauce perfectly and make the dish hearty.
• Thai Basil & Cilantro – Fresh herbs that add aroma, depth, and a final burst of flavor before serving.

Substitutions And Variations

Here are some of our favorite substitutions and variations:

• Protein Options: Chicken thighs are the most flavorful and tender option, but chicken breast works well too. You can also use shrimp, tofu, or thinly sliced beef for variety.
• Coconut Milk: Use full-fat canned Thai coconut milk for the best texture and flavor. Light coconut milk will make the curry thinner but still tasty. For a creamier base, stir in a splash of coconut cream at the end.
• Palm Sugar: Palm sugar adds a subtle caramel flavor, but you can substitute brown sugar.
• Vegetables: Feel free to add green, yellow, or orange bell peppers for a vibrant dish.

Step-By-Step Recipe Instructions

1. Sauté onion, garlic, ginger, and lemongrass until fragrant.
2. Add curry paste and coconut milk, stirring to blend into a creamy base.

3. Stir in fish sauce, palm sugar, and lime juice.
4. Add chicken and simmer until cooked through and tender.

5. Toss in red chilies, lime leaves, and bell peppers.
6. Finish with basil and cilantro, then serve hot.

For full list of ingredients and instructions, see recipe card below.

How To Prep Ahead

Take a look at our best prep-ahead strategies for this recipe:

• Prep Aromatics Early: You can mince the garlic, grate the ginger, and slice the onions, lemongrass, and bell peppers a day or two in advance. Store them in airtight containers in the fridge.
• Make Sauce Base Ahead: The curry base (everything up to the point before adding chicken) can be made 1 day ahead. Once combined, let it cool completely, cover, and refrigerate. When you’re ready to cook, bring it to a gentle simmer, then add the chicken and vegetables.
• Make Entirely Ahead: This dish tastes even better the next day. You can make the curry and store in the fridge for up to 4 days.

Video: Watch Us Make This Curry

Print

Thai Chicken Coconut Curry

This Thai Chicken Coconut Curry truly hits the spot! If you're craving some authentic tasting Thai food that's better than takeout, you've come to the right place.

Course Dinner, Main

Cuisine Asian, Thai

Diet Diabetic, Gluten Free, Low Fat, Low Lactose

Method Stovetop

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 755kcal

Author Amy Dong

Ingredients

• 4 tablespoons cooking oil
• 1 whole onion thinly sliced
• 6 cloves garlic minced
• 2 tablespoons fresh ginger grated
• 3 stalks lemongrass inner whites, thinly sliced, OR 1 tablespoon lemon zest
• 8 tablespoons red or green curry paste see notes
• 28 ounces coconut milk Thai variety, unsweetened, from cans
• 2 cups chicken broth regular strength
• 6 tablespoons Asian fish sauce
• 2 tablespoons palm sugar
• 2 tablespoons lime juice freshly squeezed
• 3 pounds boneless chicken thighs or breast, cut into bite size pieces
• 8 lime leaves sliced OR 2 teaspoons lime zest
• 2 large red bell peppers seeded and sliced
• ¼ cup Thai basil leaves shredded
• ¼ cup cilantro leaves chopped
• 1-2 chilies optional, seeded and sliced, if you like heat
• lime wedges to serve

Instructions

• In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft, 2-3 minutes.
• Add ginger, lemongrass (or lemon zest), curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth.
• Add fish sauce, palm sugar, and lime juice. Stir to combine – the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors.
• Add chicken, lime leaves (or lime zest), and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil.
• Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
• Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.

Video

Notes

• Traditionally, lemongrass and lime leaves are used in Thai curry, but if they’re not readily available in your area, you can use lemon zest and lime zest as substitutes. 
• I use Thai Kitchen brand of curry paste, as it’s readily accessible and has a nice flavor balance. 
• Different brands of red or green curry paste will vary in their spice levels, so taste test before deciding how much to use.
• Make sure to buy canned, unsweetened Thai coconut milk. Shake the can before opening so the cream and liquid are evenly blended.
• If you make the broth/sauce (just prior to adding chicken) one day ahead, the flavors will meld and become even more wonderfully concentrated the next day.
• This recipe is part of our Healthy Chicken Recipes Collection.
• We love serving this Thai Chicken Curry over Instant Pot Jasmine Rice or fragrant Coconut Rice to soak up the rich, creamy sauce.

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Nutrition

Calories: 755kcal | Carbohydrates: 36g | Protein: 51g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 1762mg | Potassium: 1194mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5239IU | Vitamin C: 80mg | Calcium: 145mg | Iron: 14mg

Frequently Asked Questions

Can I substitute green vs. red Thai curry paste?

Yes, you can. I often switch between green and red curry. Red curry tends to be a deeper, more earthy, and more robust. Green curry is slightly spicier due to fresh chilies; it tastes brighter and ore fragrant. Both are great.

What’s the best type of coconut milk to use?

Always use canned, unsweetened Thai coconut milk for the best flavor and creamy texture. Shake the can well before opening so the thick cream and liquid mix evenly. Avoid coconut milk beverages – they’re too thin and lack the richness needed for curry.

What if I can’t find Thai basil?

While Thai Basil has a distinct anise fragrance that can’t be paralleled, you can substitute regular Italian basil in a pinch. It won’t be identical, but will still taste delicious.

How long does Thai curry keep and how should I store it?

Leftovers will keep in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over medium-low heat. If the sauce thickens too much, stir in a bit of chicken broth or water to loosen it up.

More to Cook and Eat

• Thai Fried Rice – This Thai fried rice is one of the first things I make with leftover rice. It’s packed with succulent flavors in every bite. 
• Thai Peanut Noodles – These Thai Peanut Noodles are big on flavor, full of goodness, and can be served warm, cold, or at room temperature. 
• Red Thai Curry Mussels – It’s big on flavor, yet light and healthy. This is the ideal appetizer for seafood fans. Bonus: this succulent dish is super easy and quick. 
• Pad See Ew (Thai Noodles) – This Pad See Ew is a quick version of the popular Thai noodle dish that’s easily made at home. This homemade version is much healthier and 200% delicious!