Thai Chicken Coconut Curry (Printable Version)

Creamy coconut curry soup with tender chicken, aromatic spices, and crisp vegetables

# Ingredient List:

→ 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 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:

01 - Heat a large pot over medium heat. Add a splash of oil, then sauté shallots, ginger, and garlic for 2 minutes until fragrant. Stir in the red curry paste and cook for 1 minute to release its aromatic compounds.
02 - Add chicken pieces and cook for 2 to 3 minutes, stirring to coat evenly with aromatics and curry paste.
03 - Pour in the chicken broth and coconut milk. Bring to a gentle simmer.
04 - Add fish sauce, soy sauce, and brown sugar. Stir well to combine.
05 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes, until chicken is cooked through and vegetables are just tender.
06 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime, or sugar as desired.
07 - Ladle soup into bowls. Garnish with cilantro, Thai basil, red chili, and lime wedges. Serve hot.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes, which means weeknight dinners actually feel manageable and restaurant-quality.
  • The coconut milk makes everything silky without feeling heavy, and the lime juice wakes up every spoonful.
  • You can easily swap the protein or veggies based on what's in your fridge—this soup is flexible enough to work with whatever you have on hand.
02 -
  • Don't let your broth come to a hard boil after adding the chicken—a gentle simmer keeps the meat tender and prevents the coconut milk from breaking or separating.
  • Taste the soup before serving and adjust the seasoning yourself; fish sauce and lime are personal preferences, and what tastes balanced to me might need tweaking for your palate.
03 -
  • Buy quality red curry paste from a well-stocked market or Asian grocery store—brands matter here, and some are noticeably brighter and more complex than others.
  • If fish sauce seems intimidating, remember that it adds savory depth rather than a fishy taste, but you can reduce it slightly if you're sensitive to it.
Go Back