Creamy Thai Chicken Coconut Curry with Fresh Herbs
This Creamy Thai Chicken Coconut Curry with Fresh Herbs is a flavorful and comforting dish made with tender chicken simmered in a rich coconut curry sauce. Infused with garlic, ginger, and Thai spices, then finished with fresh herbs and lime, this easy homemade curry tastes restaurant-worthy but comes together in just 40 minutes.
Ingredients
- 1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons coconut oil or vegetable oil
- 1 onion thinly sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons Thai red curry paste adjust to taste
- 1 can 14 oz coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce or soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup snap peas or green beans
- Fresh cilantro basil, or mint leaves, chopped
- Lime wedges for serving
- Salt and pepper to taste
Instructions
- Heat coconut oil in a large skillet or wok over medium heat. Add onion and cook until softened.
- Stir in garlic and ginger, cooking until fragrant.
- Add curry paste and cook for 1 minute to release flavors.
- Add chicken and cook until lightly browned.
- Stir in coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a gentle simmer.
- Add bell pepper, zucchini, and snap peas. Cook until chicken is cooked through and vegetables are tender.
- Taste and adjust with extra curry paste, salt, or pepper if needed.
- Serve hot, garnished with fresh herbs and lime wedges.
Notes
- Swap chicken for shrimp, tofu, or chickpeas for variation.
- Add peanut butter to the sauce for extra creaminess.
- For spicier curry, add Thai chilies or extra curry paste.
- Light coconut milk works but won’t be as creamy as full-fat.
- Pairs well with jasmine rice, basmati rice, or flatbread.