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Thai Coconut Curry

A creamy, fragrant Thai coconut curry with aromatic spices, tender chicken, and vibrant vegetables all cooked in one pot for the perfect comfort food.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Curry Base
  • 1 can (14 oz) full-fat coconut milk
  • 2-3 tablespoons red curry paste
  • 1 tablespoon coconut oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
For the Curry
  • 1 lb chicken thighs, cut into bite-sized pieces (or tofu for vegetarian)
  • 1 medium red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 1 medium zucchini, sliced
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon brown sugar
  • 1 lime juice of lime
  • fresh Thai basil leaves
  • salt to taste

Method
 

  1. Heat coconut oil in a large pot over medium heat. Add the sliced onion and cook for 3-4 minutes until softened and lightly golden. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Add the red curry paste to your aromatic base and stir constantly for 1-2 minutes. This blooming process awakens the spices and prevents any raw paste flavor.
  3. Pour in half the coconut milk and whisk vigorously to combine with the curry paste. Let it simmer for 2-3 minutes until you see small bubbles forming around the edges.
  4. Add chicken pieces first, stirring to coat them in the coconut curry base. Cook for 5-6 minutes until the chicken is mostly cooked through and no longer pink on the outside. Then add the bell pepper and green beans, followed by the remaining coconut milk.
  5. Stir in fish sauce, brown sugar, and a pinch of salt. Bring the curry to a gentle simmer and let it bubble away for 8-10 minutes until chicken is completely cooked through and vegetables are tender-crisp.
  6. Add the sliced zucchini in the last 3-4 minutes of cooking to prevent it from becoming mushy. Remove from heat and stir in fresh lime juice and torn Thai basil leaves. Taste and adjust seasoning with more fish sauce or brown sugar as needed.

Notes

Don't skip blooming the curry paste for deep flavor development. Add coconut milk gradually to prevent separation. Don't overcook vegetables - they should retain texture and color. Lime juice at the end brightens and balances the rich coconut flavors. Store leftovers in refrigerator for up to 3 days or freeze for up to 2 months. Flavors improve overnight. Reheat gently, adding coconut milk if needed to restore creaminess.