Travel, Cooking and vibes

Thai Red Curry Coconut Chicken

This is a quick and easy recipe for Thai chicken curry. It is light in flavor and great served with jasmine rice or basmati rice. For the mixed vegetables, you might like to use vegetables including bean sprouts, carrot, red bell pepper, or onion for example. Alternatively, maybe you have some veggies in the refrigerator, which need to be used up. Snow peas, mushrooms, and broccoli would also be good among the Thai chicken curry ingredients. You can also get baby sweet corn, which is nice.

Thai food is very aromatic and not as sweet and rich as Chinese food. Coconut, lime, and peanuts are used in many Thai recipes and the mild flavor of chicken makes it perfect for combining with subtle-flavored Thai ingredients. Some Thai dishes can be fiery hot but this Thai red curry coconut chicken is more aromatic than spicy and the only heat comes from the curry paste itself.

This chicken curry recipe uses red curry paste, which has a very different flavor from the cilantro-based green Thai curry paste. This recipe has a bold, vibrant taste, which is countered with a delectable creaminess. The coconut contributes to the unmistakable Thai flavor. This is a boneless chicken recipe, since the chicken needs to be sliced up before frying it. This chicken curry recipe will suit all lovers of spicy food and if you fancy trying out some international recipes this is a great one to use.

Ingredients –

  • 3 boneless chicken breasts, sliced
  • 2 teaspoons olive oil
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon corn flour
  • 2 tablespoons chopped coriander
  • 1 cup evaporated milk
  • ½ cup coconut milk
  • 2 cups mixed vegetables, cut into strips
  • 1 bunch basil leaves, for garnish


  1. Heat the olive oil in a pan and add the chicken. Fry it over a medium high heat until cooked through and golden brown all over. This should take about 5 minutes. Drain the chicken in a colander and reserve it. This stops it from getting chewy.
  2. Add the curry paste to the pan with the vegetables.
  3. Add the combined evaporated milk, coconut milk, and corn flour and bring to the boil.
  4. Boil for a minute, stirring constantly.
  5. Put the chicken back in the pan and stir in the coriander.
  6. When the chicken is hot, serve the curry immediately with jasmine or basmati rice.
  7. Garnish with basil leaves.

Made with ❤️ by Carol Genusa

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