Thai Chicken Coconut Curry (Printable)

Tender chicken in creamy coconut broth with red curry, ginger, and fresh vegetables.

# What You 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 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.
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.

# Expert Tips:

01 -
  • The balance of creamy coconut milk with zingy lime juice creates a soup that feels like a warm hug followed by a gentle wake-up call for your taste buds.
  • You can customize the heat level from mild to wild depending on your mood or who happens to be joining you at the table.
02 -
  • Adding coconut milk to a rapidly boiling pot can cause it to break and separate, so maintain a gentle simmer for that silky smooth texture.
  • The soup base actually tastes better the next day after the flavors meld, but add the vegetables and herbs just before serving to keep them vibrant.
03 -
  • Freeze fresh ginger root, then grate it directly from frozen into the pot - the skin becomes so papery it practically disappears into the soup.
  • If your coconut milk has separated in the can, whisk it thoroughly before adding rather than just stirring, which ensures proper integration into the broth.
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