Thai Chicken Coconut Curry (Printable version)

Tender chicken simmers in creamy coconut broth with red curry, ginger, and fresh vegetables for a comforting aromatic bowl.

# What You'll Need:

→ 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 - 13.5 fl oz coconut milk, full-fat
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 oz shiitake mushrooms, sliced
14 - 3.5 oz snow peas, trimmed

→ Garnishes

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

# Directions:

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

# Expert Tips:

01 -
  • The coconut milk and curry paste create this magical velvety broth that feels indulgent but wont weigh you down like cream-based soups.
  • Its become my go-to for impressing dinner guests because it tastes like you spent hours developing layers of flavor, but secretly comes together in just 40 minutes.
02 -
  • I once substituted light coconut milk thinking it would be healthier and ended up with a watery disappointment instead of the rich, luxurious soup this recipe promises.
  • Adding the lime juice at the very end rather than cooking it keeps the brightness intact, something I learned after mistakenly simmering it too long and losing that crucial citrus pop.
03 -
  • Toast your curry paste in a dry pan for 30 seconds before adding oil and aromatics for a deeper, more complex flavor that takes this soup to restaurant quality.
  • Keep a knob of fresh ginger in your freezer and grate it directly from frozen, skin and all, for the most potent ginger flavor without the fuss of peeling.
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