🥥 Creamy Thai Coconut Curry Chicken

 

The one-pot family dinner that'll transport you to Thailand (without leaving your kitchen)

🧡 Why You'll Love This Recipe

If you've ever been intimidated by making Thai curry at home, this recipe will change everything! This Creamy Thai Coconut Curry Chicken is like a warm, comforting hug in a bowl — rich, aromatic, and surprisingly kid-friendly.

The secret? We're using mild red curry paste and plenty of creamy coconut milk to create a sauce that's flavorful without being too spicy. Your family will think you've ordered takeout from their favorite Thai restaurant, but you'll know you made this restaurant-quality meal in just 30 minutes using one pot!

Plus, it's naturally gluten-free and packed with vegetables, making it a complete, nutritious dinner that everyone will actually eat.

🛒 Ingredients (Serves 4-5 people)

🔸 For the Curry:

• 1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
• 1 can (14 oz) full-fat coconut milk
• 2-3 tablespoons red curry paste (start with 2 for mild, add more for heat)
• 1 tablespoon coconut oil (or vegetable oil)
• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup baby potatoes, halved (or regular potatoes, cubed)
• 1 cup green beans, trimmed and cut into 2-inch pieces

🔸 For the Flavor Base:

• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons fish sauce (or soy sauce for vegetarian)
• 1 tablespoon brown sugar
• 1 lime, juiced
• 1/2 teaspoon salt (or to taste)

🔸 For Serving & Garnish:

• Steamed jasmine rice
• Fresh Thai basil or regular basil
• Lime wedges
• Crushed red pepper flakes (optional, for adults)
• Chopped cilantro

👩‍🍳 Instructions – Step by Step

1️⃣ Prep Everything First (5 minutes)

1. Cut chicken into bite-sized pieces and season with salt and pepper.
2. Slice all vegetables and have them ready to go.
3. Open your coconut milk can and give it a good stir.

2️⃣ Build the Curry Base (5 minutes)

1. Heat coconut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and cook for 5-6 minutes until golden brown on all sides.
3. Remove chicken and set aside (it doesn't need to be fully cooked yet).

3️⃣ Create the Aromatic Base (3 minutes)

1. In the same pot, add sliced onions and cook for 2-3 minutes until softened.
2. Add minced garlic and grated ginger, cook for 30 seconds until fragrant.
3. Add curry paste and stir constantly for 1 minute until it becomes very fragrant.

4️⃣ Build the Curry (10 minutes)

1. Slowly pour in the coconut milk, stirring constantly to prevent lumps.
2. Add fish sauce, brown sugar, and salt. Stir well.
3. Bring to a gentle simmer, then add the potatoes first (they take longest to cook).
4. Simmer for 5 minutes, then add the chicken back to the pot.

5️⃣ Add Vegetables & Finish (8 minutes)

1. Add bell peppers and green beans to the pot.
2. Simmer for 6-8 minutes until vegetables are tender-crisp and chicken is fully cooked.
3. Taste and adjust seasoning — add more curry paste for heat, brown sugar for sweetness, or lime juice for brightness.
4. Remove from heat and stir in fresh lime juice.

6️⃣ Serve & Enjoy!

1. Serve over steamed jasmine rice in bowls.
2. Garnish with fresh basil, cilantro, and lime wedges.
3. Let everyone customize their spice level with red pepper flakes!

💡 Pro Tips & Variations

• 🔥 Spice Control: Start with 2 tablespoons of curry paste. You can always add more, but you can't take it back!
• 🥥 Coconut Milk Hack: Use full-fat coconut milk for the creamiest result. Light coconut milk works but won't be as rich.
• 🍗 Chicken Options: Thighs stay juicier, but chicken breast works too (just don't overcook).
• 🥕 Veggie Swap-Ins: Try eggplant, zucchini, snap peas, or baby corn instead of the suggested vegetables.
• 🌱 Make it Vegetarian: Skip the chicken and add firm tofu, chickpeas, or extra vegetables. Use soy sauce instead of fish sauce.
• 🍚 Rice Alternatives: Serve over cauliflower rice for low-carb, or rice noodles for a different texture.
• 📦 Meal Prep: This actually tastes better the next day! Store in the fridge for up to 4 days.

🌟 Why This Recipe Works for Families

This curry strikes the perfect balance — it's exotic enough to feel special but familiar enough that even picky eaters will try it. The coconut milk creates a creamy, mild base that's not intimidating, while still delivering authentic Thai flavors.

The vegetables add color, nutrition, and different textures that keep every bite interesting. Plus, serving it over rice makes it feel like a complete, satisfying meal.

🥄 Secret to Restaurant-Quality Taste

The key is in the layering of flavors — browning the chicken first, building the curry paste base, and finishing with fresh lime juice. This creates depth and complexity that you just can't get from a jar of curry sauce.

Don't skip the fresh herbs and lime wedges for serving — they brighten up the rich curry and make it taste like it came from your favorite Thai restaurant!

📌 Final Thoughts

This Thai Coconut Curry Chicken is proof that international cuisine can be approachable and family-friendly. It's become our go-to "fancy weeknight dinner" because it feels special but comes together so easily.

The best part? Your house will smell absolutely amazing while it's cooking, and your family will be asking when you're making it again before they've even finished their first bowl!

Bonus tip: Make a double batch and freeze half for an easy meal later. Future you will thank present you! 🙏