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Thai Chicken Coconut Curry

Creamy Thai-inspired chicken curry made with coconut milk and red curry paste in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Curry
  • 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

Equipment

  • Large skillet or sauté pan
  • Wooden spoon

Method
 

  1. Heat oil in a skillet over medium heat.
  2. Cook onion until softened.
  3. Add garlic and ginger; cook until fragrant.
  4. Stir in curry paste and cook briefly.
  5. Add chicken and stir to coat.
  6. Pour in coconut milk and simmer.
  7. Add peppers and cook until chicken is done.
  8. Season and finish with lime juice.

Notes

Adjust curry paste amount to control spice level.