Thai-Style Coconut Chicken Curry
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 thai-inspired asian ready in about 50 minutes pairs vegetable oil, red curry paste, (13.5 oz) coconut milk 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Thai-Style Coconut Chicken Curry take to make?
Total time is about 50 minutes (25 min prep + 25 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 Thai-Style Coconut Chicken Curry?
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 vegetable oil from drying out.
Can I substitute ingredients in Thai-Style Coconut Chicken Curry?
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 Thai-Style Coconut Chicken Curry 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 Thai-Style Coconut Chicken Curry?
Thai asian 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
- ★★★★★
Perfect asian recipe for a weeknight dinner.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
