Thai Chicken Coconut Curry (Print View)

Tender chicken simmers in rich coconut broth with red curry, ginger, and vegetables for a vibrant aromatic soup.

# What You’ll 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 - 1 can (13.5 oz) full-fat coconut milk
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon gluten-free soy sauce or tamari
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 compounds.
03 - Add chicken pieces and cook for 2 to 3 minutes, stirring constantly to coat thoroughly 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 reach tender-crisp texture.
07 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime, or sugar as desired.
08 - Ladle soup into bowls and garnish with cilantro, Thai basil, red chili, and lime wedges. Serve immediately.

# Expert Advice:

01 -
  • It tastes like you've been simmering it for hours, but honest truth is you're eating in under 45 minutes.
  • The flavors keep you coming back for spoon after spoon—creamy, spicy, bright, and completely balanced.
  • It adapts to whatever's in your fridge and still turns out restaurant-quality every time.
02 -
  • Don't skip the minute of cooking the curry paste on its own—that step unlocks flavors that rushing past would miss.
  • Coconut milk settles in the can, so give it a shake or stir it well before measuring, otherwise you'll end up with less cream than you need.
  • Lime juice is non-negotiable at the end—it's what transforms a good soup into one people ask you about.
  • If you use soy sauce instead of fish sauce because you're worried about the smell, you'll lose some authentic depth, but gluten-free tamari works beautifully as a substitute.
03 -
  • Buy red curry paste in a tube instead of a jar—it stays fresher longer and you use exactly what you need without waste.
  • If the soup tastes too spicy, a spoonful of brown sugar or an extra splash of coconut milk calms it down better than water would.
  • Taste constantly as you cook and adjust seasonings in small increments; you can always add more, but you can't take it out.
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