Thai Chicken Coconut Curry (Printable)

Creamy coconut curry soup with tender chicken, aromatic Thai spices, and crisp vegetables in a rich, fragrant broth.

# 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, gluten-free
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

# Directions:

01 - Heat a large pot over medium heat with a splash of oil. 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 aromatic oils.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring continuously 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 incorporate flavors.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10 to 12 minutes until chicken is cooked through and vegetables are just tender.
07 - Stir in lime juice. Taste and adjust seasoning with additional 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 Advice:

01 -
  • It's ready in under 45 minutes, which means weeknight dinner without the stress.
  • The creamy coconut broth with a hit of lime feels indulgent but secretly uses simple ingredients you probably already have.
  • One pot means minimal cleanup, leaving you time to actually enjoy eating instead of washing dishes.
02 -
  • Don't skip the minute of cooking the curry paste in oil—that's when it releases all its aromatic oils and becomes deeply flavorful rather than just pasty.
  • Taste as you go and write down what adjustments you make, because the balance of salty, sour, sweet, and spicy is so personal that once you've dialed it in for your palate, you'll never need a recipe again.
03 -
  • If your coconut milk has separated, stir it back together before adding it to the pot—that thick part at the top is pure flavor and you don't want to waste it.
  • The soup tastes even better the next day after flavors have had time to meld, so don't hesitate to make it ahead and gently reheat it.
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