Thai Chicken Coconut Curry (Printable)

Tender chicken in creamy coconut broth with red curry, ginger, and fresh vegetables

# Components:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Aromatics

02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced

→ Curry & Broth

05 - 2 tablespoons red curry paste
06 - 1 can (13.5 fluid ounces) full-fat coconut milk
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon gluten-free soy sauce
10 - 1 teaspoon brown sugar
11 - Juice of 1 lime

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 3.5 ounces shiitake mushrooms, sliced
14 - 3.5 ounces snow peas, trimmed

→ Garnishes

15 - Fresh cilantro leaves
16 - Fresh Thai basil
17 - Sliced red chili, optional
18 - Lime wedges

# Method:

01 - Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant. Stir in red curry paste and cook for 1 minute to release its aroma.
02 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat thoroughly with aromatics and curry paste.
03 - Pour in chicken broth and coconut milk. Bring to a gentle simmer, then add fish sauce, soy sauce, and brown sugar. Stir well to combine.
04 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes until chicken is cooked through and vegetables are just tender.
05 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime juice, or sugar as desired.
06 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, so you can have that restaurant-quality comfort in your bowl on a regular Tuesday night.
  • The balance of creamy, spicy, sour, and savory feels like a complete flavor journey every single time.
  • It's naturally gluten-free and dairy-free, but tastes so luxurious that nobody notices what's missing.
02 -
  • Don't skip toasting the curry paste for even just a minute—that brief step transforms it from a raw-tasting ingredient into something that tastes like it's been simmering for hours.
  • Fish sauce is pungent on its own but becomes essential umami in the finished soup; trust it even if you're skeptical at first.
  • Taste and adjust the lime juice last, because acidity changes how you perceive heat and saltiness in the broth, and you want to get that balance perfect for your own palate.
03 -
  • Invest in good fish sauce if you can—it's truly the ingredient that separates a good curry soup from a restaurant-quality one, and a bottle lasts for ages.
  • Always have fresh lime on hand and squeeze it fresh rather than using bottled; the difference in brightness is noticeable and worth the extra 30 seconds.
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