Name: Thai Chicken Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb chicken breast or thighs (cut into bite-sized pieces); 1 tbsp olive oil or coconut oil; 1 small onion (sliced); 3 cloves garlic (minced); 1 tbsp fresh ginger (grated); 2 tbsp red curry paste; 1 can coconut milk (full-fat); 1 cup bell peppers (sliced); 1 tbsp fish sauce or soy sauce; 1 tbsp lime juice (fresh)

Few dinners hit the sweet spot between comfort and excitement quite like Thai Chicken Coconut Curry. It’s creamy without being heavy, spicy without overwhelming, and packed with bold flavors that taste like they simmered all day — even though this dish comes together in just 30 minutes.

This easy Thai-inspired curry features tender chicken simmered in a fragrant coconut milk sauce infused with red curry paste, garlic, ginger, and lime. It’s the kind of meal that instantly warms you up, fills your kitchen with incredible aromas, and makes an ordinary weeknight feel special.

If you love fast dinners with restaurant-style flavor, this curry is about to become one of your go-to recipes.

Why Thai Coconut Curry Is So Popular

Thai curries are beloved around the world for a reason. They strike a perfect balance of flavors: salty, sweet, spicy, creamy, and tangy all in one bowl.

What Makes This Curry Special:

Creamy coconut milk without dairy
Bold flavor from red curry paste
Quick cooking time
Flexible ingredients
Naturally gluten-free (with the right sauce)

Unlike long-simmered stews, Thai curries rely on aromatics and curry paste to build instant depth of flavor — making them ideal for busy home cooks.

What This Thai Chicken Curry Tastes Like

This curry is:

Creamy and silky from coconut milk
Savory with a gentle heat
Lightly sweet and citrusy
Comforting yet fresh

The chicken stays tender, the vegetables keep a bit of bite, and the sauce clings beautifully to rice or vegetables.

You can easily adjust the spice level to suit your taste, making this recipe family-friendly or fiery — your choice.

Ingredients

Boneless, skinless chicken breast or thighs
Coconut milk (full-fat for best flavor)
Red curry paste
Garlic, minced
Fresh ginger, grated
Onion, sliced
Bell peppers, sliced
Olive oil or coconut oil
Fish sauce or soy sauce
Fresh lime juice
Salt
Fresh cilantro or basil for garnish

Instructions

Heat oil in a large skillet or sauté pan over medium heat.
Add onion and cook until softened, about 3–4 minutes.
Stir in garlic and ginger and cook until fragrant, about 30 seconds.
Add curry paste and cook for 1 minute to bloom the flavors.
Add chicken and stir to coat with the curry mixture.
Pour in coconut milk and bring to a gentle simmer.
Add bell peppers and cook 8–10 minutes until chicken is cooked through.
Season with fish sauce (or soy sauce) and salt to taste.
Finish with lime juice and stir gently.
Garnish and serve hot over rice or vegetables.