Easy Thai Coconut Curry

Honestly, give me any kind of curry and I’ll be a happy, happy girl.

Jamaican curry chicken? Indian curries? Thai curries? Give. me. them. all.

I fully believe that curries are some of the most flavor-packed meals out there — and there’s truly nothing in the world like dipping some naan, roti or any other type of flatbread in to your curry of choice. Whew. I need a minute.

This easy Thai coconut curry is inspired by Thai flavors and is perfect for putting together for a quick and delicious weeknight meal.

What to Serve with Thai Coconut Curry

As stated earlier, I’m a hugeeeee fan of naan. I love to have some freshly made warm naan and white rice alongside my curry to soak up all those delicious flavors.

Thai Coconut Curry Ingredients

We’re packing this curry with spices, curry paste, chicken and potatoes.

Here’s your shopping list:

Chicken thighs: You’ll cut these up into cubes. You can sub chicken breast, shrimp or tofu, if needed.

Potatoes: I just used a regular russet potato that I already had at home.

Coconut milk: I used reduced fat, but you can go full fat to get an even creamier end result.

Chicken stock: As usual, I use bouillon powder in water.

Spices: For flavor, you’ll be using salt, turmeric, chili powder, ginger and red pepper flakes.

Onions and garlic: For flavor.

Thai red curry paste: I just used this store-bought one.

Cilantro: For flavor.

Basil: I used regular Italian basil because it’s what I had at home, but if you can find Thai basil than use that!

Soy sauce: For balance.

Chili Sesame oil: A tad spicy.

How to Make Thai Coconut Curry

This Thai coconut curry is so easy and packed with flavor. Here’s how to do it.

Step 1: Marinade your chicken.

The first thing you’ll do is add the turmeric, ginger, chili powder, salt and chili sesame oil to your chicken cubes. Stir and let it marinade for at least an hour.

Step 2: Prep your ingredients.

While your chicken is marinading, it’s time to prep your ingredients! Chop your cilantro, basil, onion and garlic, get your chicken stock and coconut milk together and have everything ready to go.

Step 3: Brown your chicken.

Now add a bit of olive oil to a skillet with high sides (or a shallow dutch oven) over medium-high heat. Add the chicken in batches if necessary, getting some nice browning on both sides. Remove to a plate and set aside.

Step 4: Cook onions, garlic and red curry paste.

Now lower the heat a bit and add the onions and a pinch of salt to the same pan you cooked your chicken in (add a bit of oil if needed). Cook until softened (about 5 minutes), and then add the garlic and ¼ teaspoon ginger. Cook until fragrant (about one minute) and then add the red curry paste and stir. Let cook for about 5 minutes.

Step 5: Add the liquids, chicken and potatoes.

Now add the two cans of coconut milk and the chicken stir. Stir and bring to a gentle boil. Once you’ve reached a boil, add the chicken back (making sure not to add too much of their oily juices (this could make the curry have that oily film on top — which if this happens you can just skim some of it off the top if needed!). Next add the potatoes, cover the pot, reduce to a simmer and let cook for 30 minutes.

Step 6: Let thicken a bit.

Now take the cover off of the curry, bring the heat up so that your curry is at a gentle boil, add the cilantro and let cook for another ~10–15 minutes. Once ready, add the basil and a pinch of red pepper flakes. Check for salt and add a touch if needed.

Print Recipe

5 from 1 vote

Easy Thai Coconut Curry

This coconut curry has a hint of spice running through it and is perfect for pairing with white rice and freshly made warm naan.

Prep Time15 minutes mins

Cook Time1 hour hr

Course: Main Course

Cuisine: Thai

Keyword: coconut curry, thai coconut curry, thai curry, thai food

Servings: 4

Ingredients

• 1.5 lbs boneless, skinless chicken thighs cubed
• 2 small russet potatoes peeled and cut into bite-sized pieces
• ¼ onion finely chopped
• 4 garlic cloves finely chopped
• 2 15 oz cans coconut milk reduced fat or full fat
• 1 cup chicken stock
• 1 tbs soy sauce
• 1 tbs turmeric
• 2 ¼ teaspoon ground ginger divided into 2 teaspoon and ¼ tsp
• ½ teaspoon kosher salt
• ¼ teaspoon chili powder
• 2 tsp chili sesame oil
• ¼ cup cilantro chopped
• ¼ cup basil julienned
• 1 4 oz. jar Thai red curry paste
• 1 pinch red pepper flakes

Instructions

• Add the turmeric, 2 teaspoon ground ginger, chili powder, salt and chili sesame oil to the chicken and let marinade for about an hour.
• Add a bit of oil to a skillet with high sides over medium high heat. Add the onion and cook until softened (about 5 minutes), then add the garlic and ¼ teaspoon ginger. Cook for one minute, then add the red curry paste and cook for about 5 minutes.
• Pour the coconut milk and chicken stock into the pot. Stir and let come to a gentle boil.
• Add the chicken back to the pot (making sure not to add too much of the oily chicken juices). Add the potatoes and bring to a boil, then cover and lower to a simmer. Let cook for 30 minutes.
• Uncover and turn the heat up to reach a gentle boil. Stir in the cilantro and let cook about 10–15 minutes. Add the basil, red pepper flakes and salt (if needed).