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Thai Coconut Curry

An authentic Thai coconut curry that captures complex flavors while being achievable in any home kitchen, ready in just 30 minutes with creamy coconut milk, aromatic curry paste, and fresh herbs.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Curry
  • 1 can (14 oz) full-fat coconut milk
  • 2-3 tablespoons red curry paste
  • 1 lb chicken thighs or breast, cut into bite-sized pieces
  • 1 medium onion, sliced
  • 1 bell pepper, sliced
  • 1 cup green beans, trimmed
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 kaffir lime leaves (or zest of 1 lime)
  • 1 cup fresh basil leaves
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 tablespoons vegetable oil
  • salt to taste

Method
 

  1. Heat oil in a large skillet or wok over medium-high heat. The oil should shimmer but not smoke. Add minced garlic and grated ginger, stirring constantly for 30 seconds until fragrant and golden.
  2. Add curry paste to the aromatic base and stir vigorously for 1-2 minutes. You'll hear gentle sizzling and smell the spices intensifying. The paste should darken slightly and become very fragrant.
  3. Pour in half the coconut milk, whisking constantly to incorporate the curry paste completely. The mixture should become smooth and brick-red in color. Let it simmer for 2-3 minutes until you see tiny oil droplets forming on the surface.
  4. Add chicken pieces and cook for 5-6 minutes until they're nearly cooked through and lightly golden. Add onions, bell peppers, and green beans, stirring to coat everything in the fragrant sauce.
  5. Pour in remaining coconut milk, fish sauce, brown sugar, and kaffir lime leaves. Simmer for 8-10 minutes until chicken is fully cooked and vegetables are tender-crisp. Taste and adjust seasoning.
  6. Remove from heat and stir in fresh basil leaves just before serving. The residual heat will wilt the basil perfectly while preserving its bright, peppery flavor.

Notes

The flavors actually improve overnight as spices meld together. Refrigerate leftover curry in airtight containers for up to 4 days or freeze for up to 3 months. Reheat gently on stovetop, adding a splash of coconut milk if needed to restore creaminess. Prep all vegetables while aromatics are cooking to streamline the process.