Go Back
Homemade Thai Coconut Curry Chicken photo
Print Recipe Save it for later

Thai Coconut Curry Chicken

A rich, comforting Thai-style coconut curry soup with tender chicken, vegetables, herbs, and a touch of heat.
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Servings: 8 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs may substitute breasts or 2 1/2 cups shredded rotisserie chicken (see notes)
  • salt and pepper about 1/2 teaspoon salt and 1/2 teaspoon pepper for seasoning plus more to taste
  • 1 onion chopped
  • 3 carrots sliced
  • 2-4 tablespoons red curry paste see notes for heat guidance
  • 1 tablespoon fresh ginger grated
  • 4 garlic cloves minced
  • 5 cups low-sodium chicken broth
  • 2 14 oz cans quality coconut milk each 14 oz
  • 1 14 oz can fire-roasted diced tomatoes with juices optional
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons fish sauce
  • 1-2 tablespoons brown sugar
  • 2 pieces bay leaves
  • 1 red bell pepper chopped
  • 8 oz cremini mushrooms sliced
  • 3/4 cup uncooked basmati rice optional; use basmati to avoid mushy rice
  • 1/4 cup cilantro minced
  • 1/4 cup fresh Thai basil leaves minced (or regular basil, or 1 tablespoon dried)
  • 2-3 tablespoons fresh lime juice
  • Asian chili sauce or sriracha to taste
  • additional chopped cilantro for garnish
  • lime wedges or juice for garnish or extra acidity
  • chili peppers optional, to taste
  • crushed peanuts optional garnish

Instructions

  • Season the chicken thighs with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat.
  • Sear the chicken until golden, about 2 minutes per side; remove to a plate leaving the drippings in the pot.
  • Add the chopped onion and sliced carrots to the pot and sauté over medium-high heat for about 4 minutes, until beginning to soften.
  • Stir in the red curry paste, grated ginger, and minced garlic and cook for about 2 minutes until fragrant and the onions are softened.
  • Return the chicken to the pot. Add 5 cups chicken broth, two 14 oz cans coconut milk, diced tomatoes (if using), soy sauce, fish sauce, brown sugar, bay leaves, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Cover and bring to a boil, then reduce heat to a gentle simmer and cook, covered, for about 15 minutes or until the chicken is tender enough to shred with two forks.
  • Remove the chicken and let it cool slightly, then shred with forks.
  • While the chicken rests, add the chopped red bell pepper, sliced mushrooms, and uncooked basmati rice to the pot and simmer 8–12 minutes, or until the rice is tender; check occasionally.
  • Remove from heat and discard the bay leaves.
  • Stir the shredded chicken back into the pot along with minced basil, minced cilantro, 2–3 tablespoons fresh lime juice, and Asian chili sauce or sriracha to taste.
  • Adjust consistency by adding extra chicken broth or coconut milk if you prefer a less chunky soup, then ladle into bowls and garnish with cilantro, lime, chili peppers, and crushed peanuts as desired.

Equipment

  • large Dutch oven or soup pot
  • Cutting Board
  • Chef’s knife
  • Measuring Spoons
  • Measuring Cups
  • Wooden spoon or spatula
  • tongs or fork for shredding
  • Ladle

Notes

  • Adjust curry paste amount based on brand heat (2 tbsp for spicy brands, 3–4 tbsp for milder).
  • To use rotisserie chicken, add 2 1/2 cups shredded chicken at the end instead of cooking thighs.
  • Use basmati rice to avoid a mushy texture.
  • If planning leftovers, omit rice and add cooked rice when reheating.
  • Prep vegetables and aromatics ahead and store separately in the fridge.