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Thai chicken with coconut milk served with jasmine rice
Simple Thai chicken with coconut curry sauce

Thai chicken curry with coconut milk

Author: Flavelo
Recipes Main Courses
Thai cuisine is built on the perfect balance of the four key tastes – salty, sweet, sour, and spicy. In this dish, the creaminess of the coconut milk softens the fire of the curry paste, whilst the acidity of the lime refreshes the whole ensemble. Quick wok magic that brings the scent of street food stalls into your kitchen.
🕒 Prep Time 20 mins
🍳 Cook Time 25 mins
⌛ Total Time 45 mins
🍽️ Servings 4 servings
🔥 Calories 650 kcal
🌍 Cuisine Thai

Ingredients

Equipment Needed

  • Wok or deep frying pan
  • Rice cooker or saucepan
  • Sharp knife

Allergen Information

⚠️ Fish

Instructions

1 ✓

Put the rice on to cook in double the amount of salted water. Slice the chicken into thin strips, and do the same with the vegetables.

Tip: Jasmine rice smells similar to pandan leaf, the perfect accompaniment.
2 ✓

Heat the oil in the wok and toss in the curry paste. Fry for 1 minute until fragrant.

Tip: Spice aromas dissolve in fat, which is why you must fry them, not boil them.
3 ✓

Add the chicken and toss with the paste. Fry until it turns white.

Tip: This seals the pores of the meat, and every bite will be spicy.
4 ✓

Add the onion, garlic, ginger and peppers. Stir-fry for 2-3 minutes.

Tip: In Thai dishes, vegetables remain crunchy (al dente), not overcooked.
5 ✓

Pour in the coconut milk. Season with fish sauce and sugar. Simmer for 5-8 minutes.

Tip: Fish sauce provides saltiness and depth, sugar rounds out the flavours.
6 ✓

Remove from the heat, squeeze in the lime juice and sprinkle with chopped coriander.

Tip: Heat would destroy the lime's freshness (essential oils, Vitamin C), so add it only at the end.

Recipe FAQ

Too spicy!
Add more coconut milk or a little sugar, these dampen the capsaicin.
I don't have fish sauce, what should I do?
Although its flavour is unique (umami), in an emergency you can replace it with more soy sauce and a little salt.

Ingredients

  • 600 g Chicken breast
  • 400 ml Coconut milk (tinned)
  • 2 tbsp Red curry paste
  • 2 whole Mixed peppers
  • 1 whole Onion
  • 1 tbsp Fresh ginger (grated)
  • 2 cloves Garlic
  • 2 tbsp Fish sauce
  • 1 tsp Cane sugar
  • 2 tbsp Lime juice
  • 1 bunch Fresh coriander
  • 250 g Jasmine rice
  • 2 tbsp Oil