Thai coconut curry

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Thai coconut curry

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meg tucker
meg tucker

thai coconut curry please!

I think if you made me choose, I might have to say THAI food is my all time FAVE. Well, I do love Italian but Thai just makes me feel so happy. Something about the coconut milk, peanut sauce, lemongrass, chicken satay, OH MY GOSH I could go on! Well today, let’s make thai coconut curry. We can adjust the heat levels by choosing different pastes. We can swap chicken for beef, or pork, or shrimp, or even tofu! The combinations are endless, all ladled out into amazing thai bowls, you’re set!

Thai Coconut Curry

Creamy coconut milk blankets flavour packed chicken and veggies to make homemade thai coconut curry one of your NEW favourite weekend dinners!
Course dinner
Cuisine asian
Keyword curry, thai chicken, thai coconut curry
Author Meg Tucker


  • 2 tbsp canola or peanut oil
  • 2 chicken breasts You can also use chicken thighs (4), pork, beef, shrimp or tofu
  • 2 onions or shallots
  • 2 cloves minced garlic
  • 3 1/2 tbsp red curry paste (green will be spicier)
  • 1 tbsp fresh ginger
  • 1 can coconut milk large can – soup can
  • 2 tbsp fresh lime juice
  • 1 tbsp sweet chili sauce
  • 1 tbsp brown sugar or palm sugar


  • Broccoli, snap peas, carrots, onions, peppers, bamboo shoots CHOOSE YOUR FAVES!
  • 2 stalks green onion chopped


  • thai basil, lime leaves, fish sauce, palm sugar **these are optional and not always readily available


  • 3 tbsp chopped peanuts or cashews
  • lime wedges
  • 2 tbsp cilantro





      • Chop your chicken into 1 inch chunks. Chop your veggies into chunks, dice your shallots, mince or prep your garlic through a garlic press, peel and chop your ginger. Get everything ready to go…
        **IF you're using tofu or shrimp, they will NOT need as much time as chicken, pork or beef. Please add more towards the end!


      • Season chicken with salt and pepper, set aside.
      • Heat canola oil in a large frying pan, or dutch oven over medium high heat.
      • Add your shallots, garlic and ginger to the pan and stir fry until fragrant, about 2 minutes.
      • Add chicken and stir fry for about 5 minutes until the chicken is no longer pink.
      • Stir in red curry paste and brown sugar, get everything coated and cooking, about 1 minute.
      • Open your can of coconut milk. Now, scooping out JUST the top/hardened coconut cream on the top, add this to your chicken mixture in the frying pan.
      • Once you've let that all hang for a bit, ADD IN the coconut water at the bottom of the can. Bring everything up until it starts to boil, then reduce heat and cook uncovered stirring for about 10-15 mins.
      • Now it's time to add the veg, but we don't want to cook for very long, just until tender.
        Remove from heat; stir in green onions, chili sauce (optional), fresh lime juice; season with salt and pepper, to taste.
      • Serve immediately with rice, top with crushed peanuts, cilantro and lime wedges.


      I LOVE the THAI KITCHEN brand paste. Ok, can you make your own curry paste? Absolutely yes. BUT that’s a pretty intense recipe so please do not think buying paste is a shortcut, rather a building block for flavour!

      Now that you’ve tried thai coconut curry, what’s next?

      Try my Baked Burgers with Asian Slaw!

      ENJOY! Meg

      **this post may contain affiliate links.

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