Ultimate Thai Coconut Chicken Recipe in 20 Minutes

Introduction

The creamy, fragrant aroma of Thai coconut chicken simmering on the stove is pure magic. Honestly, this recipe is my go-to when I’m craving something comforting yet bursting with flavor. The first time I made it, I couldn’t believe how quickly it came together—and the taste? Absolutely restaurant-worthy!

If you’re anything like me, you love recipes that deliver big on taste without taking all night to prepare. And let’s face it, weeknights can be messy, so a quick, healthy, and flavorful dish like this Thai coconut chicken is a lifesaver. It’s rich, luscious, and feels indulgent, yet it’s made with wholesome ingredients like coconut milk, chicken, and fresh veggies.

Over the years, I’ve tweaked this recipe to perfection—balancing the tangy lime, creamy coconut, and the subtle heat of the chili paste. If you’re ready for a dinner that feels like a mini getaway to Thailand in just 20 minutes, this is the recipe for you. Let’s dive in!

Why You’ll Love This Recipe

• Quick & Easy: Ready in just 20 minutes, this recipe is perfect for busy weeknights or when you’re short on time but still want a flavorful meal.
• Simple Ingredients: Everything you need can be found at your local grocery store—no hunting for hard-to-find items.
• Bold Thai Flavors: It’s loaded with the signature flavors of Thailand—coconut, lime, ginger, and a touch of spice.
• Customizable: You can easily adjust the spice level or swap out the veggies based on what you have in your fridge.
• Crowd-Pleaser: Whether you’re feeding a family or hosting friends, this dish is guaranteed to impress!
• Healthy Comfort Food: With protein-packed chicken, nutrient-rich veggies, and the creamy goodness of coconut milk, you get all the comfort without the guilt.

What makes this recipe stand out is how effortless it is without sacrificing flavor. The combination of aromatic spices and creamy coconut milk creates a sauce that clings to tender chicken and vegetables, making every bite a delight. Plus, you can whip this up faster than ordering takeout!

What Ingredients You Will Need

This recipe uses simple, fresh ingredients to create a delicious, flavorful Thai coconut chicken dish in just 20 minutes. Here’s what you’ll need:

• Chicken breast or thighs: Thinly sliced to ensure quick cooking. You can use boneless and skinless for convenience.
• Coconut milk: Full-fat coconut milk for a rich and creamy sauce (opt for unsweetened).
• Red curry paste: Adds a spicy kick and depth of flavor—don’t skip this one!
• Garlic: Minced fresh garlic to enhance the dish with a punchy aroma.
• Fresh ginger: Adds warmth and a subtle zing. Grate it for maximum flavor.
• Vegetables: Use bell peppers, zucchini, or carrots for color and crunch. Feel free to mix and match with your favorites.
• Soy sauce: A splash of low-sodium soy sauce lends umami to balance the sweetness of the coconut milk.
• Fish sauce: A little goes a long way—it’s the secret to authentic Thai flavor.
• Lime juice: Freshly squeezed lime juice brightens the rich flavors.
• Brown sugar: Just a pinch for a touch of sweetness.
• Fresh cilantro: Chopped cilantro adds a fresh, herby note as a garnish.
• Optional toppings: Crushed peanuts or cashews for some crunch.

If you’re missing an ingredient, don’t worry! You can swap chicken for shrimp or tofu, use green curry paste instead of red, or even experiment with different vegetables that are in season.

Equipment Needed

You don’t need fancy gadgets to make this dish—just a few kitchen basics will do:

• Large skillet: A non-stick or cast-iron pan works best for even cooking.
• Cutting board: For chopping your chicken, veggies, and herbs.
• Sharp knife: A good knife makes prepping ingredients quick and easy.
• Wooden spoon: Perfect for stirring the sauce without scratching your pan.
• Microplane or grater: To grate the fresh ginger.

If you don’t have a skillet, a wide saucepan works in a pinch. And if you don’t have a microplane, you can finely chop the ginger with your knife.

Preparation Method

1. Start by prepping your ingredients. Slice the chicken into thin strips (about 1/4 inch thick) and chop your veggies into bite-sized pieces. Mince the garlic and grate the ginger.
2. Heat your skillet over medium-high heat and add a tablespoon of oil. Once the oil is hot, add the chicken slices and cook for 3-4 minutes until they’re lightly browned but not fully cooked through. Remove and set aside.
3. In the same skillet, reduce the heat to medium and add another tablespoon of oil, if needed. Toss in the garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the red curry paste to the skillet and stir well to coat the garlic and ginger. Cook for 1 minute to let the flavors bloom.
5. Pour in the coconut milk and stir, scraping up any browned bits from the bottom of the pan. Add the soy sauce, fish sauce, lime juice, and brown sugar. Stir until the sauce is smooth.
6. Add the chopped vegetables to the skillet. Cook for 4-5 minutes, stirring occasionally, until they start to soften.
7. Return the chicken to the skillet along with any juices that may have collected. Simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Give the sauce a taste and adjust the seasoning if needed—add a pinch more sugar for sweetness or a squeeze of lime for extra tang.
9. Once done, remove from heat and garnish with chopped cilantro and optional crushed peanuts or cashews.
10. Serve immediately over steamed jasmine rice or noodles. Enjoy!

Cooking Tips & Techniques

Here are some tips to ensure success with your Thai coconut chicken:

• Don’t overcook the chicken. Thin slices cook quickly—once it’s no longer pink, it’s ready.
• Use full-fat coconut milk for the creamiest texture. Light versions can be too watery.
• Allow the curry paste to cook briefly before adding the liquid—this releases its full flavor.
• Prep all your ingredients ahead of time. Since this recipe cooks quickly, it’s helpful to have everything chopped and measured out before you start.
• If your sauce seems too thick, add a splash of chicken broth or water to thin it out.
• Don’t skip the lime juice—it’s essential for balancing the richness of the coconut milk.

Trust me, these little tips make a big difference. The result is a dish that’s packed with flavor and ready in no time!

Variations & Adaptations

• Vegetarian Option: Swap the chicken for cubed tofu or chickpeas. Use soy sauce in place of fish sauce for a completely vegetarian dish.
• Low-Carb Version: Serve it over cauliflower rice or zucchini noodles instead of jasmine rice.
• Extra Spicy: Add a sliced red chili or a teaspoon of chili flakes to the sauce for a fiery kick.
• Seasonal Twist: Incorporate seasonal vegetables like asparagus in the spring or butternut squash in the fall.
• Peanut Butter Addition: Stir in a tablespoon of peanut butter for a nuttier, richer sauce.

One of my favorite variations? Adding a handful of pineapple chunks for a sweet and tangy twist. It’s like a tropical vacation on your plate!

Serving & Storage Suggestions

Serving: This Thai coconut chicken is best served hot over steamed jasmine rice or noodles. Garnish with fresh cilantro and a sprinkle of crushed peanuts for added texture. Pair it with a crisp cucumber salad or a side of steamed green beans for a complete meal.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a splash of water or coconut milk to loosen the sauce if needed.

Freezing: Freeze the cooked chicken and sauce in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Pro tip: This dish tastes even better the next day as the flavors have more time to meld together. You might find yourself loving the leftovers even more!

Nutritional Information & Benefits

This 20-minute Thai coconut chicken is as nourishing as it is delicious. Here’s what you’re getting:

• Calories: Approximately 350-400 per serving (depending on portion size).
• Protein: Packed with lean protein from chicken to keep you full and satisfied.
• Healthy Fats: Coconut milk provides natural, healthy fats that support brain health.
• Vitamins & Minerals: Fresh veggies offer key nutrients like Vitamin A and C, along with fiber.

Plus, this recipe is naturally gluten-free and can easily be adapted for dairy-free or low-carb diets. Just be mindful of the fish sauce if you’re allergic to seafood.

Conclusion

Ultimate Thai Coconut Chicken Recipe in 20 Minutes

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• Author: Tessa
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

A quick and easy Thai coconut chicken recipe that’s creamy, flavorful, and ready in just 20 minutes. Perfect for busy weeknights or when you’re craving comfort food with bold flavors.

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Ingredients

Scale 1x2x3x

• 1 lb chicken breast or thighs, thinly sliced
• 1 can (13.5 oz) full-fat coconut milk, unsweetened
• 2 tablespoons red curry paste
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 cup bell peppers, chopped
• 1 cup zucchini, chopped
• 1 cup carrots, chopped
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon brown sugar
• 2 tablespoons fresh cilantro, chopped
• Optional: crushed peanuts or cashews for garnish

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Instructions

1. Slice the chicken into thin strips (about 1/4 inch thick) and chop your veggies into bite-sized pieces. Mince the garlic and grate the ginger.
2. Heat a skillet over medium-high heat and add 1 tablespoon of oil. Add the chicken slices and cook for 3-4 minutes until lightly browned but not fully cooked through. Remove and set aside.
3. In the same skillet, reduce the heat to medium and add another tablespoon of oil if needed. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
4. Add the red curry paste to the skillet and stir well to coat the garlic and ginger. Cook for 1 minute to let the flavors bloom.
5. Pour in the coconut milk and stir, scraping up any browned bits from the bottom of the pan. Add the soy sauce, fish sauce, lime juice, and brown sugar. Stir until the sauce is smooth.
6. Add the chopped vegetables to the skillet. Cook for 4-5 minutes, stirring occasionally, until they start to soften.
7. Return the chicken to the skillet along with any juices that may have collected. Simmer for 5-7 minutes, or until the chicken is cooked through and the vegetables are tender.
8. Taste the sauce and adjust the seasoning if needed—add a pinch more sugar for sweetness or a squeeze of lime for extra tang.
9. Remove from heat and garnish with chopped cilantro and optional crushed peanuts or cashews.
10. Serve immediately over steamed jasmine rice or noodles. Enjoy!

Notes

[‘Don’t overcook the chicken. Thin slices cook quickly—once it’s no longer pink, it’s ready.’, ‘Use full-fat coconut milk for the creamiest texture. Light versions can be too watery.’, ‘Allow the curry paste to cook briefly before adding the liquid—this releases its full flavor.’, ‘Prep all your ingredients ahead of time. Since this recipe cooks quickly, it’s helpful to have everything chopped and measured out before you start.’, ‘If your sauce seems too thick, add a splash of chicken broth or water to thin it out.’, ‘Don’t skip the lime juice—it’s essential for balancing the richness of the coconut milk.’]

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup
• Calories: 375
• Sugar: 6
• Sodium: 750
• Fat: 20
• Saturated Fat: 15
• Carbohydrates: 15
• Fiber: 3
• Protein: 25

Keywords: Thai coconut chicken, quick dinner, easy recipe, healthy comfort food, Thai cuisine, coconut milk, chicken recipe, weeknight dinner