Coconut Thai Curry Chicken
Dive into the bold, aromatic flavors of this Coconut Thai Curry Chicken, a perfect balance of creamy, spicy, and tangy notes that will transport your taste buds straight to Southeast Asia. Tender chicken thighs are simmered in a rich, velvety coconut milk base infused with Thai red curry paste, fresh ginger, and garlic, creating a fragrant foundation for this dish. Vibrant vegetables like red bell peppers, zucchini, and carrots add a delightful crunch and burst of color, while a splash of lime juice and a touch of fish sauce bring authentic Thai zest. Serve this irresistible curry over fluffy Jasmine rice and garnish with fresh cilantro for a soul-warming meal that’s ready in just 45 minutes. Perfect for a quick weeknight dinner or an exotic twist on comfort food, this one-pot wonder delivers a restaurant-quality experience in the comfort of your own kitchen.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 lb chicken thighs (boneless, skinless)
- 2 tbsp coconut oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp Thai red curry paste
- 14 oz coconut milk (full-fat)
- 1 cup chicken broth or water
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 medium red bell pepper, sliced
- 1 medium zucchini, sliced into half-moons
- 2 medium carrots, thinly sliced
- 1 fruit lime, juiced
- 2 tbsp fresh cilantro, chopped (optional)
- 2 cups Jasmine rice (for serving)
Instructions
Slice the chicken thighs into bite-sized pieces. Set aside.
Heat coconut oil in a large skillet or pot over medium heat.
Add the diced onion and sauté until softened, about 3-4 minutes.
Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the Thai red curry paste to the pot, stirring well to combine with the onions and garlic. Cook for 1-2 minutes to release the flavors.
Pour in the coconut milk and chicken broth, stirring until the curry paste is fully dissolved.
Add the fish sauce and brown sugar. Stir to combine.
Bring the mixture to a gentle simmer, then add the chicken pieces.
Cook the chicken for 10 minutes, stirring occasionally, until fully cooked through.
Add the sliced red bell pepper, zucchini, and carrots to the pot. Simmer for another 5-7 minutes until the vegetables are tender but still slightly crisp.
Stir in the juice of one lime. Taste and adjust seasoning with more fish sauce or lime juice if needed.
Serve hot over Jasmine rice, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 896 mg | 39% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 13.8 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1072 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
