Creamy, fragrant, and surprisingly simple, this Thai Coconut Chicken Curry brings the flavours of Thailand to your kitchen in about 30 minutes. Tender chicken, colourful vegetables, and a rich coconut curry sauce come together for a comforting meal that's full of warmth without being complicated. It's an easy introduction to Thai cooking that's perfect for busy weeknights
Easy Thai Coconut Chicken Curry
Serves: 4
Ingredients
2 tbsp olive oil
2 chicken breasts, sliced
1 small onion, sliced
1 red bell pepper, sliced
2 cups broccoli florets
2 tbsp Thai red curry paste
1 can (400 mL) coconut milk
½ cup chicken broth
1 tsp brown sugar or honey
Juice of ½ lime
Fresh cilantro or basil (optional)
Serve with:
Jasmine or brown rice
Method
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Heat oil in a large skillet over medium heat.
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Cook chicken until lightly browned. Remove and set aside.
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Cook onion and pepper for 3–4 minutes. Add broccoli and cook another 2 minutes.
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Stir in curry paste and cook for 1 minute until fragrant.
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Add coconut milk and chicken broth, stirring well.
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Return chicken to the pan. Simmer for 10–12 minutes until the chicken is cooked through and the vegetables are tender.
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Stir in brown sugar and lime juice.
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Serve over rice and garnish with fresh cilantro or basil if desired.
Notes
Make It Your Own: Add snap peas, spinach, carrots, mushrooms, or zucchini.
Protein Swap: Try shrimp, tofu, or chickpeas.
Heat Level: Use more or less curry paste depending on how spicy you like it.
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