Thai Red Curry Coconut Chicken (Weeknight)

Name: Thai Red Curry Coconut Chicken (Weeknight)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 3–4
Cuisine: Thai
Ingredients: 1 to 1 1/4 lb (450–570 g) boneless, skinless chicken thighs (or breasts), sliced 1/2-inch; 1 can (13.5–14 oz / 400 ml) full-fat coconut milk; 2–4 Tbsp Thai red curry paste (start with 2 Tbsp); 1 Tbsp neutral oil (avocado, canola, grapeseed); 1 small onion, thinly sliced (or 3–4 scallions); 1 bell pepper, sliced (optional); 1–2 cups quick-cooking vegetables (green beans, snap peas, zucchini, or a few big handfuls spinach); 1 Tbsp fish sauce, plus more to taste; 1–2 tsp sugar (white or brown), to balance; 1 Tbsp lime juice, plus lime wedges to serve; Kosher salt and black pepper; 1–2 tsp grated ginger; 1 clove garlic, minced; Thai basil and/or cilantro, for serving; Sliced jalapeño/Thai chile or chili flakes, to serve

jackie.wang.035·30 min·Serves 3–4

A fast, weeknight Thai-style red curry with tender chicken simmered in coconut milk, brightened with lime and balanced with fish sauce and a touch of sugar. Frying the curry paste first makes the sauce taste deeper and more restaurant-like, while a gentle simmer keeps the chicken juicy and the coconut silky. Serve over jasmine rice with crisp-tender vegetables and plenty of fresh herbs for an easy, comforting bowl.

weeknight
curry
one-pan
gluten-free

30 min total · 15 min prep · 15 min cook

560 kcal · 32g protein · 17g carbs · 42g fat total

Wide skillet or sauté pan · Cutting board and knife

Ingredients

•1 to 1 1/4 lb (450–570 g) boneless, skinless chicken thighs (or breasts), sliced 1/2-inch
•1 can (13.5–14 oz / 400 ml) full-fat coconut milk
•2–4 Tbsp Thai red curry paste (start with 2 Tbsp)
•1 Tbsp neutral oil (avocado, canola, grapeseed)
•1 small onion, thinly sliced (or 3–4 scallions)
•1 bell pepper, sliced (optional)
•1–2 cups quick-cooking vegetables (green beans, snap peas, zucchini, or a few big handfuls spinach)
•1 Tbsp fish sauce, plus more to taste
•1–2 tsp sugar (white or brown), to balance
•1 Tbsp lime juice, plus lime wedges to serve
•Kosher salt and black pepper
Optional add-ins
•1–2 tsp grated ginger
•1 clove garlic, minced
•Thai basil and/or cilantro, for serving
•Sliced jalapeño/Thai chile or chili flakes, to serve

Instructions

Cook the curry

Prep. Slice the chicken 1/2-inch thick; keep pieces fairly uniform so they cook evenly. Slice the onion and any vegetables. Shake the coconut milk can; if it’s separated, you’ll use the thick cream first.

Soften aromatics. Heat a wide skillet or sauté pan over medium-high heat. Add the oil, then the onion (plus ginger/garlic if using) and a pinch of salt. Cook, stirring, until softened and fragrant, 2–3 minutes.

Fry the curry paste. Add the red curry paste and stir constantly for 30–60 seconds until it smells toasty and the oil starts to tint red.

“Crack” the coconut (best texture). If your coconut milk is separated, spoon in 3–4 Tbsp of the thick coconut cream from the top of the can. Simmer, stirring, until glossy and slightly reduced, about 1 minute. Then pour in the remaining coconut milk.

Simmer chicken gently. Add the chicken and bring to a lively simmer (avoid a hard boil). Cook, stirring occasionally, until the chicken is opaque and tender when pinched, 6–10 minutes depending on thickness.

Add vegetables at the right time. Add bell pepper and sturdier veg (green beans/snap peas) and simmer until bright and crisp-tender, 3–5 minutes. Add quick veg (zucchini/spinach) in the last 1–2 minutes just until wilted or barely tender.

Season to Thai balance. Stir in fish sauce and sugar. Taste the broth: it should read savory-sweet with a clean chile heat. Adjust as needed: more curry paste for heat, more fish sauce for savoriness, a pinch more sugar to round edges. If it’s too thick, loosen with a splash of water; if too thin, simmer uncovered until it lightly coats a spoon.

Finish bright. Turn off the heat and stir in lime juice. The aroma should lift immediately with citrus.

Serve

Spoon over jasmine rice and top with herbs. Serve with lime wedges and optional fresh chiles for extra heat.

Tip: Keep the simmer gentle once the chicken goes in—boiling hard can make the chicken tough and the coconut look grainy.

Notes

Chicken thighs stay juicier and are more forgiving than breasts; if using breasts, slice thinner and keep the simmer gentle. For a richer, restaurant-style finish, add an extra spoon of coconut cream at the end and simmer 30 seconds. Vegetarian swap: use firm tofu or chickpeas and add veg stock/water as needed; replace fish sauce with soy sauce or a vegan fish sauce. Storage: refrigerate up to 4 days; reheat gently (don’t boil) to keep the coconut silky. Serve with jasmine rice, rice noodles, or crusty bread in a pinch.

Ingredients

•1 to 1 1/4 lb (450–570 g) boneless, skinless chicken thighs (or breasts), sliced 1/2-inch

•1 can (13.5–14 oz / 400 ml) full-fat coconut milk

•2–4 Tbsp Thai red curry paste (start with 2 Tbsp)

•1 Tbsp neutral oil (avocado, canola, grapeseed)

•1 small onion, thinly sliced (or 3–4 scallions)

•1 bell pepper, sliced (optional)

•1–2 cups quick-cooking vegetables (green beans, snap peas, zucchini, or a few big handfuls spinach)

•1 Tbsp fish sauce, plus more to taste

•1–2 tsp sugar (white or brown), to balance

•1 Tbsp lime juice, plus lime wedges to serve

•Kosher salt and black pepper

Optional add-ins

•1–2 tsp grated ginger

•1 clove garlic, minced

•Thai basil and/or cilantro, for serving

•Sliced jalapeño/Thai chile or chili flakes, to serve