Oh my gosh, have you ever tried Thai Coconut Chicken? It’s one of those dishes that wraps you in warmth and flavor with every bite! I first fell in love with this recipe during a trip to Thailand, where the aroma of coconut and spices filled the air. This dish is not just delicious; it’s a beautiful harmony of creamy coconut milk and the kick of red curry paste that makes it so special. Trust me, once you try this, you’ll want to whip it up again and again. And the best part? It’s simple enough for a weeknight dinner but fancy enough to impress your friends! Let’s dive into this delightful recipe together!
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup chicken broth
- 1 cup bell peppers, sliced (any color you like!)
- 1 cup broccoli florets
- Fresh basil leaves for garnish
How to Prepare Thai Coconut Chicken
- First things first, grab a large pan and heat up the coconut milk over medium heat. You want it to warm up gently, so don’t crank the heat too high—trust me, we don’t want any splatters!
- Once the coconut milk is nice and warm, add in the red curry paste. Stir it well until it’s fully combined and you start to smell that heavenly aroma wafting from the pan.
- Now, it’s time for the chicken! Toss in those bite-sized chicken pieces and cook them until they’re golden brown, which should take about 5-7 minutes. Make sure to stir them occasionally so they brown evenly.
- Next, stir in the fish sauce, sugar, and chicken broth. This is where the magic happens! Bring everything to a gentle simmer.
- Finally, add the sliced bell peppers and broccoli florets. Cook for another 5-7 minutes or until the veggies are tender but still crisp. You want that perfect balance of flavors!
- Serve your Thai Coconut Chicken hot, garnished with fresh basil leaves for that extra pop of flavor and color. Enjoy!
Why You’ll Love This Recipe
- Incredible depth of flavor from creamy coconut milk and spicy red curry paste.
- Quick and easy to prepare, making it perfect for busy weeknights.
- Packed with healthy veggies like bell peppers and broccoli.
- Gluten-free and can be adapted to fit various dietary preferences.
- Comforting and satisfying, yet light enough not to weigh you down.
- Impresses guests without the fuss—perfect for casual entertaining!
Tips for Success
To truly nail your Thai Coconut Chicken, here are some of my go-to tips! First, use full-fat coconut milk for a richer, creamier texture—trust me, it makes all the difference! When selecting your chicken, go for fresh, high-quality breast meat for the best flavor. Don’t skimp on the red curry paste; it’s the heart of this dish, so feel free to adjust the amount based on your spice tolerance. Also, remember to taste as you go—adjusting flavors is key! Finally, let the veggies stay slightly crunchy for that perfect texture contrast. Enjoy your cooking adventure!
Variations
One of the best things about Thai Coconut Chicken is how versatile it is! Feel free to switch up the veggies based on what you have on hand—zucchini, snap peas, or even carrots work beautifully! If you’re looking to change up the protein, shrimp or tofu are fantastic alternatives that still soak up all that delicious coconut flavor. For a fruity twist, try adding pineapple chunks for a sweet contrast! You can also experiment with different curry pastes like green or yellow for a unique flavor profile. The possibilities are endless, so get creative and make it your own!
Storage & Reheating Instructions
Got leftovers? No problem! To store your Thai Coconut Chicken, let it cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 3 days—perfect for meal prep! If you want to save it for later, you can freeze it for up to 2 months. Just make sure to store it in freezer-safe containers or bags. When you’re ready to enjoy it again, simply thaw it overnight in the fridge. To reheat, warm it gently on the stovetop over medium heat until heated through, stirring occasionally. You can also pop it in the microwave, but be careful not to overheat—it can splatter! Enjoy your delicious meal again!
Nutritional Information
Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so the following values are just estimates! Each serving of Thai Coconut Chicken contains approximately:
- Calories: 400
- Fat: 22g
- Saturated Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
- Sugar: 5g
- Sodium: 800mg
- Fiber: 3g
This dish is not only packed with flavor but also provides a good balance of nutrients, making it a satisfying meal choice!
FAQ Section
Can I make this Thai Coconut Chicken vegetarian? Absolutely! Just swap the chicken for tofu or your favorite plant-based protein, and it’ll still be delicious. You can also use vegetable broth instead of chicken broth.
What if I can’t find red curry paste? No worries! You can use green curry paste or even yellow curry paste in a pinch. Each will give a slightly different flavor, but they’re all tasty!
Can I add more vegetables? Of course! Feel free to toss in any veggies you love. Baby corn, snap peas, or even spinach would work wonderfully.
Is this dish spicy? The spice level really depends on how much red curry paste you use. Start with the recommended amount, and you can always add more if you like it spicier!
How do I serve Thai Coconut Chicken? I recommend serving it over fluffy jasmine rice to soak up all that creamy coconut goodness. You could also enjoy it with rice noodles for a different twist!
For more delicious recipes, check out our all recipes page!
For a great guide on the health benefits of coconut milk, visit Healthline.
To learn more about the versatility of curry pastes, check out The Spruce Eats.
Print
Thai Coconut Chicken: 5 Reasons to Love This Dish
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
A flavorful Thai dish made with chicken and coconut milk.
Ingredients
- 1 lb chicken breast, cut into pieces
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- Fresh basil leaves for garnish
Instructions
- In a large pan, heat the coconut milk over medium heat.
- Add the red curry paste and stir until well combined.
- Add the chicken pieces and cook until browned.
- Stir in the fish sauce, sugar, and chicken broth.
- Add bell peppers and broccoli. Cook until vegetables are tender.
- Serve hot, garnished with fresh basil leaves.
Notes
- Serve with jasmine rice for a complete meal.
- Adjust the spice level by adding more or less curry paste.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Thai Coconut Chicken, Thai recipes, coconut milk chicken