Easy Coconut Chicken Curry

plate of Thai coconut chicken curry with green beans and red peppers over rice.

Course: Main Course

Cuisine: Thai

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 381kcal

Author: Quynh Nguyen

This easy coconut chicken curry combines tender chicken and vegetables with a creamy, sweet and spicy red curry coconut sauce. Serve it over rice with fresh lime for an easy weeknight dinner.

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Ingredients

1 pound boneless, skinless chicken thighs or chicken breast, thinly sliced
1 tablespoon high-heat cooking oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons red curry paste, or less to taste
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1-2 tablespoons sugar, to taste
1 red bell peppers, sliced
1½ cups green beans, trimmed and cut as needed
Cooked jasmine rice, for serving
Lime wedges, for serving
Fresh cilantro, optional

Instructions

Sauté the aromatics. Heat a large skillet or sauté pan over medium heat. Add the oil, garlic, and ginger and cook for about 1 minute, just until fragrant.
Cook the curry paste. Stir in the red curry paste and cook for 2 minutes, stirring frequently, until fragrant.
Make the curry sauce. Pour in the coconut milk, then add the fish sauce and 1 tablespoon of sugar. Stir until everything is well combined.
Cook the chicken. Add the thinly sliced chicken and bring the sauce to a gentle simmer. Cook for 8–10 minutes, stirring occasionally, until the chicken is cooked through.
Add the vegetables. Stir in the bell pepper and green beans. Cook for another 3–5 minutes, or until the vegetables reach your preferred tenderness.
Taste and serve. Taste the curry and add the remaining sugar if you'd like it sweeter. Finish with a squeeze of lime, if desired. Serve warm over jasmine rice and garnish with cilantro, if using.

Notes

Curry paste: Start with less than 2 tablespoons if you're sensitive to spice. Different brands of curry paste can vary quite a bit in heat and intensity, so you can always add more to taste.

Sugar: I recommend starting with 1 tablespoon and tasting the finished curry before adding more. The amount you need will depend on your curry paste and how sweet you like your curry.

Chicken: Thinly slicing the chicken helps it cook quickly and evenly right in the curry sauce. Either chicken thighs or breasts work.

Vegetables: Add the vegetables toward the end so they don't overcook. I like the green beans and bell peppers tender while still retaining a little texture.

Sauce: Don't expect a thick gravy-like curry. The coconut curry sauce should be creamy but still pourable, which makes it perfect for serving over rice.

Storage: Store leftover curry in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave until heated through.

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