Did you know that 72% of home cooks are intimidated by the idea of making Thai food from scratch?

I used to be one of them. I’d walk through the grocery store, see a jar of red curry paste, and immediately imagine a long, complicated process involving a dozen exotic ingredients I couldn’t pronounce. I’d sigh, drop a pre-made simmer sauce into my cart, and promise myself “next time.”

But friends, I am here to tell you that the most fragrant, soul-warming, and authentically delicious Easy Thai Chicken Curry with Coconut Milk is not only possible on a busy weeknight—it’s a mere 30 minutes away. This isn’t about compromising on flavor; it’s about unlocking it.

My own journey to this recipe began on a drizzly Tuesday. The kind of day that begs for a blanket, a good book, and a bowl of something that hugs you from the inside out. I was craving the complex, aromatic heat of a true Thai curry, but my energy was at an all-time low. I stared into my pantry, and that’s when I saw it: a single can of coconut milk, like a beacon of hope.

I decided then and there to simplify. To strip away the fear and focus on the fundamentals. What I discovered is that the magic of this dish doesn’t lie in a laundry list of ingredients, but in the careful toasting of the curry paste and the rich, creamy embrace of that coconut milk. It’s a lesson in how a few powerful flavors can create something truly extraordinary.

This recipe is my love letter to easy, global cooking. It’s for anyone who has ever stood in the international aisle and felt a little lost. It’s proof that you can create a restaurant-quality meal in your own kitchen, with ingredients that are accessible, and with a method that feels more like a joyful dance than a chore. So, grab your favorite pot and let’s make some magic.

Thai Chicken Curry with Coconut Milk

---

• Author: Dorothy Miler
• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

A fragrant and creamy Thai curry with tender chicken and vegetables in a rich coconut milk sauce.

---

Ingredients

Scale 1x2x3x

• 1 lb boneless chicken breast, sliced
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 red bell pepper, sliced
• 1 cup bamboo shoots
• 1/4 cup Thai basil leaves
• 2 tbsp vegetable oil
• 2 kaffir lime leaves (optional)

---

Instructions

1. Heat oil in a large pan over medium heat. Add curry paste and cook for 1 minute until fragrant.
2. Add chicken and cook until no longer pink, about 5-7 minutes.
3. Pour in coconut milk, fish sauce, and palm sugar. Stir well and bring to a simmer.
4. Add bell pepper and bamboo shoots. Cook for 10 minutes until vegetables are tender.
5. Stir in basil and lime leaves (if using). Serve hot with jasmine rice.

Notes

You can customize the seasonings to taste.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Main
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl
• Calories: 420
• Sugar: 6g
• Fat: 28g
• Carbohydrates: 12g
• Protein: 32g

The Ingredients: A Symphony of Flavor

Gathering these ingredients is like opening a little window to Thailand right in your own kitchen. Don’t be intimidated by the list—it’s mostly pantry staples that come together to create something truly magical.

• 1.5 lbs boneless, skinless chicken thighs: I always prefer thighs for curry. They stay so much more tender and juicy during simmering, absorbing all the wonderful flavors without drying out. But chicken breasts will work in a pinch!
• 2 tbsp coconut or avocado oil: A neutral oil with a high smoke point is perfect here.
• 1 small yellow
  onion, thinly sliced: This forms the sweet, savory base of our curry.
• 3-4 tbsp red curry paste: This is the heart and soul of the dish! My favorite tip is to taste a tiny bit of your paste first. Some brands are much spicier than others, so you can adjust the amount to your comfort level. I love the Maesri brand for its authentic flavor.
• 1 (13.5 oz) can full-fat coconut milk: Please, please use full-fat. It’s essential for that luxuriously creamy, rich texture that makes this curry so comforting. Light coconut milk just won’t give you the same result.
• 1 tbsp fish sa
  uce: Don’t be scared! It doesn’t make the dish taste fishy; it just adds an incredible depth of savory, umami flavor. It’s the secret weapon.
• 1 tbsp brown sugar: A little sweetness to balance the heat and saltiness.
• 1 red bell pepper, sliced: For a lovely pop of color and a bit of crisp sweetness.
• A big handful
  of fresh basil leaves: Thai holy basil is traditional, but in a pinch, sweet Italian basil works beautifully for a fresh, aromatic finish.
• Juice of half a lime: The final, essential bright note that makes all the flavors sing.

Let’s Get Cooking: A Cozy Step-by-Step

Now for the fun part! This comes together so quickly, making it perfect for a weeknight when you’re craving something special without a lot of fuss.

Step 1:

> First, let’s get our chicken ready. Pat the chicken thighs completely dry with a paper towel—this helps them get a beautiful sear. Then, cut them into generous, bite-sized chunks. Season them lightly with just a pinch of salt.

Step 2: Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add your oil. Once the oil is shimmering, add the chicken in a single layer (you may need to do this in two batches to avoid crowding the pan!). We’re not cooking it all the way through, just searing it for about 2-3 minutes per side until it gets a gorgeous golden-brown color. Remove the chicken to a clean plate and set aside.

Step 3: Reduce the heat to medium. In that same pot, with all those lovely chicken drippings, add your sliced onion. Sauté for about 4-5 minutes, until they become soft and translucent. This is where the magic starts—your kitchen will already smell amazing.

Step 4:

> Now, push the onions to the side of the pot. Add your red curry paste to the center and let it toast for 30-60 seconds, stirring constantly. You’ll know it’s ready when it becomes incredibly fragrant. This little step wakes up all the spices in the paste and makes a world of difference!

Step 5: Pour in about half of the can of coconut milk, along with the fish sauce and brown sugar. Use your spoon to whisk everything together, dissolving the curry paste into the coconut milk and creating the most vibrant, aromatic sauce. Let it simmer gently for 2-3 minutes.

Welcome back

to the kitchen! Now that you’ve got the basics of our cozy Thai chicken curry simmering away, let’s chat about how to make it truly your own. This is where the real fun begins.

Pro Tips for the Perfect Curry

First, a few little secrets from my kitchen to yours. For the most incredible, deep flavor, take an extra minute to fry your curry paste in the coconut cream that rises to the top of the can. Let it sizzle and become fragrant before adding the rest of the liquid—it makes all the difference! And don’t rush the simmer; letting the chicken cook gently in the coconut milk is what makes it incredibly tender.

Variations & Substitutions

The beautiful thing about this curry is its flexibility. Don’t have chicken? No problem! Firm tofu, shrimp, or even chickpeas are wonderful substitutes. Feel free to play with the vegetables, too. Sweet potatoes, bell peppers, or green beans would all feel right at home in this pot. If you like a bit more heat, add a sliced Thai chili or a extra spoonful of curry paste. For a milder version, a tablespoon of brown sugar or a squeeze of honey can beautifully balance the spices.

What to Serve With You

r Curry

This fragrant curry is a complete meal in a bowl, but it loves company! The classic pairing is, of course, a big fluffy pile of jasmine rice to soak up all that glorious sauce. But it’s also fantastic with:

• Flat rice noodles for a change of pace
• A side of quick-pickled vegetables for a tangy crunch
• Simple steamed greens
  like bok choy or spinach
• And don’t forget the garnishes! A sprinkle of fresh basil, a squeeze of lime, and a handful of crushed peanuts take it over the top.

The Cozy Benefits of Homemade Curry

Beyond the incredible aroma that will fill your home, making curry from scratch is so rewarding. You control the ingredients, which means no hidden preservatives or excessive sodium. It’s a wonderful way to pack a ton of vegetables and lean protein into a comforting meal. Plus, the act of slowly stirring a pot feels like a warm hug at the end of a long day.

Real-Life Tips for Bus

y Cooks

I live in the real world, where weeknights get crazy! Here’s how I make this curry work any night of the week: Meal prep is your best friend. Chop all your vegetables on the weekend and store them in airtight containers. You can even mix the curry paste with the coconut milk in a jar ahead of time. Leftovers? They’re even better the next day! This curry freezes beautifully, so don’t be afraid to double the batch and stash some away for a future, no-fuss dinner.

I hope you feel inspired to grab a spoon and make this curry your own. There’s nothing quite like sharing a warm, homemade meal with the people you love. Happy cooking!

Conclusion

And there you have it! A fragrant, soul-warming pot of Easy Thai Chicken Curry with Coconut Milk is ready to grace your table. This recipe is all about simplicity without sacrificing that incredible, authentic flavor. We’ve walked through gently toasting the curry paste to unlock its depth, simmering the chicken until it’s perfectly tender, and finishing with that creamy, dreamy coconut milk swirl. It’s a dish that feels like a hug in a bowl and proves that you can create something truly special on even the busiest of weeknights.

I truly hope this recipe becomes a new favorite in your home. I’d love to hear how it turns out for you! Did you add any extra veggies? Make it extra spicy? Please share your creations and feedback in the comments below. And if you’re craving more cozy, flavor-packed meals, be sure to explore our other quick and easy dinner ideas. Happy cooking!

FAQs

Can I use light coconut milk instead of full-fat?

You absolutely can, but keep in mind it will result in a slightly less rich and creamy curry. The sauce might also be a bit thinner. Full-fat coconut milk provides that luxurious, velvety texture that is classic in Thai curries, so I highly recommend it for the best results.

My curry is too spicy!

How can I tone it down?

Don’t worry, that’s an easy fix! The best way to counteract the heat is to add a bit more coconut milk or a squeeze of fresh lime juice. You can also stir in a teaspoon of brown sugar or palm sugar to help balance the flavors. Serving it with a side of plain jasmine rice will also help dilute the spice with each bite.

What can I use if I don’t have fish sauce?

Fish sauce provides a unique savory, umami depth that’s hard to replicate perfectly. However, if you need a substitute, you can use an equal amount of soy sauce (or tamari for gluten-free). For a vegetarian alternative, a tablespoon of soy sauce mixed with a pinch of mushroom powder works well.

Can I make this curry ahead of time?

Yes, this curry is fantastic for making ahead! In fact, the flavors often meld and become even more delicious the next day. Simply let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stovetop, adding a splash of water or coconut milk if it has thickened too much.

What other vegetables

can I add?

This curry is wonderfully adaptable. Great additions include sliced bell peppers, broccoli florets, snap peas, or baby corn. For harder vegetables like carrots or potatoes, I’d recommend adding them right after toasting the curry paste and letting them simmer for a few minutes before adding the chicken to ensure they become tender.