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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Add the chopped vegetables to the skillet. Cook for 4-5 minutes, stirring occasionally, until they start to soften.
- 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.
- Taste the sauce and adjust the seasoning if needed—add a pinch more sugar for sweetness or a squeeze of lime for extra tang.
- Remove from heat and garnish with chopped cilantro and optional crushed peanuts or cashews.
- 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