Thai Chicken Coconut Curry (Print Version)

Creamy coconut curry soup with tender chicken, red curry paste, and fresh vegetables

# 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 - 1 can (13.5 fl oz) full-fat coconut milk
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

# How to Make It:

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 to combine.
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 soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve hot.

# Additional Tips::

01 -
  • This soup strikes that perfect balance between creamy richness and bright acidity that keeps your spoon dipping back for more.
  • The layered flavors develop quickly, making this an impressive weeknight dinner that tastes like you spent hours in the kitchen when it really takes just 40 minutes.
02 -
  • Never boil the soup after adding coconut milk or youll end up with a broken, grainy texture instead of that silky smoothness.
  • The fish sauce smell might seem overwhelming when you add it, but it mellows beautifully during cooking and disappears into a perfect savory background note.
03 -
  • Lightly smash lemongrass stalks and throw them in while simmering, then fish them out before serving for an authentic Thai fragrance without hunting for woody pieces.
  • A splash of coconut cream reserved from the top of the can and swirled into each bowl just before serving creates an impressive restaurant-worthy presentation.
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