Simmered Thai Coconut Curry with Kaffir Lime and Basil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant Thai curry simmered with creamy coconut milk, fresh kaffir lime leaves, galangal, and Thai basil for a rich, aromatic experience. This thai ready in about 45 minutes pairs chicken thigh, coconut milk, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Thai cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large saucepan over medium heat. Add 3 tbsp red curry paste and sauté for 1-2 minutes until fragrant.
  2. Step 2: Add 500 g chicken thigh pieces, stirring to coat with the curry paste, and cook for 3-4 minutes until starting to brown.
  3. Step 3: Pour in 400 ml coconut milk and 1/2 cup water, then add 4 torn kaffir lime leaves and 1-inch sliced galangal. Bring to a simmer over medium-low heat.
  4. Step 4: Simmer uncovered for 20 minutes until the chicken is tender and the sauce thickens slightly.
  5. Step 5: Stir in 2 tbsp fish sauce, 1 tbsp palm sugar, and 1/2 cup Thai basil leaves. Cook for another 2 minutes until the basil is wilted and the flavors meld.
  6. Step 6: Remove from heat and serve hot with steamed jasmine rice.

Frequently asked questions

How long does Simmered Thai Coconut Curry with Kaffir Lime and Basil take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Simmered Thai Coconut Curry with Kaffir Lime and Basil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thigh from drying out.

Can I substitute ingredients in Simmered Thai Coconut Curry with Kaffir Lime and Basil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Simmered Thai Coconut Curry with Kaffir Lime and Basil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Simmered Thai Coconut Curry with Kaffir Lime and Basil?

Thai thai like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes