Creamy Coconut Thai Chicken

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This Creamy Coconut Thai Chicken is one of those dinners I start craving as soon as the weather turns cold. It is warm, creamy, cozy, and full of so much flavor without being difficult to make.

The chicken pieces are cooked until golden, then simmered in a creamy coconut sauce made with fresh garlic, fresh ginger, Thai red curry paste, lime juice, and just a little bit of brown sugar. Spoon it over jasmine rice, and you have the kind of comfort meal the whole family will happily eat.

It has all those cozy Thai flavors I love, but the recipe is still simple enough for busy weeknights. You only need one large skillet, a few pantry staples, and about 30 minutes from start to finish.

Why You’ll Love This Creamy Coconut Thai Chicken

• It comes together in about 30 minutes.
• The coconut sauce is rich, creamy, and full of flavor.
• You can adjust the spice level to your personal taste.
• It is easy to add vegetables.
• Leftovers taste even better the next day.
• It is simple enough for your first time making a Thai-inspired curry recipe.

This is not meant to be a completely authentic Thai restaurant curry, but it is inspired by the Thai food flavors I love. It is creamy, savory, slightly sweet, and finished with fresh lime juice for the perfect balance.

Ingredients

• Chicken – You can use boneless skinless chicken breasts or chicken thighs. Chicken thighs stay extra juicy, but either one works well. Cut the chicken into evenly sized bite-sized pieces so it cooks quickly.
• Salt, garlic powder, and onion powder – These simple seasonings give the chicken pieces plenty of flavor before they are added to the coconut curry broth.
• Olive oil or coconut oil – I usually use olive oil, but coconut oil, avocado oil, or vegetable oil will also work.
• Onion – A diced yellow onion adds sweetness and builds the base of the sauce.
• Fresh garlic – I use five cloves because garlic is a key ingredient in this coconut chicken recipe. It may seem like a lot, but it works perfectly in the creamy coconut milk sauce.
• Fresh ginger – Fresh ginger adds warmth and gives the sauce those familiar Thai flavours. I recommend using freshly grated ginger instead of ground ginger when possible.
• Thai red curry paste – Red Thai curry paste adds spice, color, and depth. Different brands vary in heat, so you may need to adjust the amount depending on your spice level. I usually use Thai Kitchen red curry paste because it is easy to find at my local grocery store.
• Full-fat coconut milk – Use one 13.5-ounce can of coconut milk. Full-fat coconut milk gives you the richest and creamiest sauce. Light coconut milk can be used, but the sauce will be thinner and less creamy.
• Chicken bouillon – This adds a lot of savory flavor to the coconut sauce. You can also replace the water and bouillon with chicken broth or chicken stock.
• Soy sauce – Soy sauce adds saltiness and a deeper savory flavor.
• Brown sugar – You only need a small amount of brown sugar to balance the spice and lime juice. It does not make the curry overly sweet.
• Lime juice – Fresh lime juice brightens the creamy coconut sauce and keeps it from tasting too heavy. You can also add a little lime zest for even more fresh citrus flavor.
• Fresh cilantro and green onions – These are added at the end for freshness and color.
• Jasmine rice – Jasmine rice is my favorite way to serve this Thai coconut chicken curry because it soaks up all of that delicious curry sauce.

How to Make Creamy Coconut Thai Chicken

Season the Chicken

Add the chicken pieces to a bowl and season them with salt, garlic powder, and onion powder. Toss everything together until the chicken is evenly coated.

Cook the Chicken

Heat the olive oil or coconut oil in a large skillet over medium-high heat.

Add the chicken in an even layer and cook for about 5 to 7 minutes, stirring occasionally, until the outside is golden. The chicken does not have to be fully cooked at this point because it will finish cooking in the coconut sauce.

Transfer the chicken to a clean plate and set it aside.

Cook the Onion, Garlic, and Ginger

Reduce the heat to medium heat.

Add the diced onion to the same skillet and cook for 3 to 4 minutes, until it begins to soften.

Stir in the fresh garlic, fresh ginger, and Thai red curry paste. Cook for another minute or two, stirring constantly, until everything smells fragrant.

Be careful not to let the garlic burn.

Make the Coconut Sauce

Pour the full-fat coconut milk into the skillet, followed by the chicken bouillon and water.

Whisk or stir everything together until the curry paste and bouillon are fully mixed into the creamy coconut milk.

Add the soy sauce, brown sugar, and lime juice. Bring the coconut sauce to a gentle simmer.

Taste the sauce and adjust it to your personal taste. You can add more red curry paste for heat, another splash of lime juice for brightness, or a teaspoon of fish sauce for extra depth.

Finish Cooking the Chicken

Return the chicken pieces and any juices from the plate to the large skillet.

Simmer for another 5 to 7 minutes, or until the chicken is fully cooked and tender.

The sauce will thicken slightly as it simmers. For a thicker sauce, let it cook uncovered for a few extra minutes. Keep in mind that the sauce will also thicken a little as it cools.

Serve

Serve the creamy coconut chicken curry over warm jasmine rice.

Finish each bowl with fresh cilantro, sliced green onions, and an extra squeeze of lime juice.

Optional Vegetables

One of the best things about this easy Thai chicken curry is that you can add whatever vegetables you already have.

Try adding:

• Sliced red bell pepper
• Bell peppers in any color
• Baby spinach
• Bok choy
• Broccoli
• Mushrooms
• Snap peas
• Zucchini

Add firmer vegetables, such as broccoli or red bell pepper, when you cook the onion. Add spinach or bok choy near the end so they do not overcook.

How to Adjust the Spice Level

This recipe has a mild to medium amount of heat, depending on the brand of Thai red curry paste you use.

For a milder curry, start with ½ teaspoon of curry paste as written. For more heat, add another teaspoon of red curry paste, red pepper flakes, sliced red chile peppers, or a little chili pepper.

The coconut milk helps soften the heat, so it is easy to adjust the recipe until it has the perfect amount of heat for your family.

What to Serve with Thai Coconut Chicken Curry

One of my favorite ways to serve this Creamy Coconut Thai Chicken is with homemade sourdough discard naan to soak up every last bit of that rich coconut sauce. I also have a Cheesy Sourdough Naan recipe on the blog, and honestly, both are to die for with this curry.

For something fresh on the side, my Thai Salad with Peanut Dressing would be perfect. The crisp vegetables and creamy peanut dressing balance the warm, cozy curry so well and make the whole meal feel complete.

Helpful Recipe Tips

Use full-fat coconut milk for the creamiest results. Coconut cream can also be used, but the sauce may be very rich, so you may need to thin it with a little chicken broth.

Do not boil the coconut milk aggressively. Keep it at a gentle simmer so the coconut sauce stays smooth.

Cut the chicken into similar-sized pieces so everything cooks evenly.

Taste the curry before serving. Thai-inspired curry recipes are all about balancing salty, sweet, spicy, and acidic flavors.

Do not skip the lime juice. It may seem like a small ingredient, but it makes a big difference in the finished dish.

Storage and Reheating

Store leftover coconut milk chicken in an airtight container in the refrigerator for up to 4 days.

Reheat it gently in a skillet over medium-low heat or in the microwave. Add a splash of water, chicken broth, or coconut milk if the sauce becomes too thick.

The flavors become even better overnight, making this a great recipe for meal prep.

You can freeze the curry, but coconut milk sometimes changes texture after thawing. It will still taste good, but the sauce may look slightly separated. Stir it well while reheating to bring it back together.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless chicken thighs are a great choice because they stay tender and juicy. Chicken breasts also work well as long as you do not overcook them.

Can I use light coconut milk?

You can, but the sauce will be thinner and less rich. Full fat coconut milk gives the best creamy texture.

Can I use yellow curry or green curry paste?

Yes, but the flavor will change. Yellow curry is usually milder and warmer, while green curry paste tends to taste fresher and can be spicier.