Thai-Style Coconut Chicken Curry

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant, creamy curry with tender chicken thighs, bell peppers, and bamboo shoots in a rich coconut milk sauce, finished with fresh lime and herbs. This Asian recipe, ready in about 50 minutes, pairs chicken thighs, vegetable oil, red curry paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 25 min Cook: 25 min Serves 4 Thai cuisine 600 cal/serving

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Ingredients

1.5 lbs, boneless, skinless, cut into 1-inch cubes chicken thighs
2 tbsp vegetable oil
3 tbsp red curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth
1, thinly sliced red bell pepper
1 cup, drained and sliced bamboo shoots
1/4 cup lime juice
2 tbsp soy sauce
1 tbsp brown sugar
1/4 cup, chopped fresh cilantro
2 tbsp, chopped roasted peanuts
2 cups, cooked jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Add 1.5 lbs cubed chicken thighs and cook for 5 minutes until browned on all sides, then remove and set aside.
Step 2: In the same pot, add 3 tbsp red curry paste and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Step 3: Pour in 1 can coconut milk and 1 cup chicken broth, stirring to combine. Bring to a gentle simmer.
Step 4: Return the browned chicken to the pot and add 1 sliced red bell pepper and 1 cup sliced bamboo shoots. Stir in 1/4 cup lime juice, 2 tbsp soy sauce, and 1 tbsp brown sugar. Simmer for 15 minutes until chicken is cooked through and flavors meld.
Step 5: Stir in 1/4 cup chopped fresh cilantro, then serve immediately over 2 cups cooked jasmine rice, garnished with 2 tbsp chopped roasted peanuts.