SaveThai-Style Coconut Curry Chicken
Silky coconut-red-curry sauce with tender chicken, bell peppers, and Thai basil. Bloomed paste, fresh lime finish — 30 minutes.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $18.00 · $4.50/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 1/2 lb boneless chicken thighs (bite-sized)
- 1 tsp kosher salt
- 2 tbsp coconut oil
- 3 tbsp Thai red curry paste (Maesri or Mae Ploy)
- 2 piece shallots (sliced)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1 stalk lemongrass (tender heart, minced)
- 2 can full-fat coconut milk (13.5 oz each)
- 1/2 cup chicken stock
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 piece red bell pepper (sliced)
- 1 cup Thai eggplant or zucchini (chunks)
- 2 tbsp lime juice (fresh)
- 1 tsp lime zest
- 1/2 cup Thai basil (leaves)
- 1/4 cup cilantro (chopped)
- 1 piece Thai bird chile (sliced (optional))
Instructions
- 1
Season chicken with salt. Scoop 1/2 cup of thick coconut cream from the top of a can (don't shake it).
Separated coconut cream is the trick — it fries, not simmers, so the curry paste blooms.
- 2
Heat coconut cream + oil in a wide pot over medium. Add curry paste, fry 3-4 minutes until it darkens and oil breaks out — this is blooming.
Unbloomed curry paste tastes raw and flat. Bloom is non-negotiable.
- 3
Add shallots, garlic, ginger, lemongrass. Cook 2 minutes until fragrant.
- 4
Add chicken, sear 3 minutes, tossing, until surface turns opaque.
- 5
Pour in remaining coconut milk, stock, fish sauce, brown sugar. Simmer 8 minutes until chicken reads 165°F.
- 6
Add bell pepper and eggplant/zucchini, simmer 4 more minutes until tender-crisp.
- 7
Kill heat. Stir in lime juice, zest, half the basil, half the cilantro, chile if using. Taste and adjust: more fish sauce for salt, lime for acid, sugar for balance.
The Thai 4 — salty, sweet, sour, spicy. Taste and rebalance at the end.
- 8
Serve over jasmine rice with remaining herbs on top.
Pairs With
Alsace or German
Lychee and rose tame the heat.
Thai lager
Cold, light, hydrates through the spice.
Sweet, creamy, orange
Classic pairing, cools the chile.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Lo-fi beats, Japanese city pop, and chill vibes for focused cooking.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use a brand like Maesri — American curry pastes are sweeter and weaker.
- •Full-fat coconut milk only. Light coconut milk breaks into watery curry.
- •Prep all aromatics before heat — this cooks fast.
Substitutions
- Thai red curry paste → Massaman or green curry paste
- lemongrass → 1 tsp lemon zest + 1 tsp ginger
- Thai basil → regular basil + pinch of anise seed
Leftovers
Refrigerate 4 days, freezes 3 months. Flavors deepen on day 2.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
