Thai Red Curry Coconut Chicken with Vegetables

Thai red curry takes its color and warmth from a fragrant chili paste long central to Central Thai cooking. Here, chicken and crisp vegetables simmer in rich coconut milk for a one-pot dinner that is bold yet comforting.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 36g protein
• 28g carbs
• 30g fat
• 5g fiber

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Ingredients

• 1 1/4 lb boneless skinless chicken breasts or thighs, sliced thin
• 3–4 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 3/4 cup chicken broth
• 1 1/2 tbsp fish sauce
• 1 tbsp brown sugar or palm sugar
• 1 red bell pepper, sliced
• 1 medium zucchini, half-moons
• 3 cups packed baby spinach
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 tbsp neutral oil
• 1 lime, juiced
• 1/3 cup fresh Thai basil or cilantro
• for serving jasmine rice, cooked
• 1/2 tsp kosher salt

Instructions

1. 1Cook jasmine rice according to package directions so it is ready when the curry finishes. Keep covered and warm.
2. 2Pat chicken dry and season lightly with salt. Heat oil in a large deep skillet or wok over medium-high heat. Add chicken in a single layer and sear until lightly browned on the outside but not fully cooked through, 3–4 minutes. Transfer to a bowl.
3. 3Reduce heat to medium. Add a splash more oil if the pan is dry, then stir in the red curry paste, grated ginger, and garlic. Cook, stirring and mashing the paste into the oil, until it darkens slightly and becomes very aromatic, 1–2 minutes. This blooms the spices.
4. 4Pour in coconut milk and stir vigorously to loosen the paste into a thick, fragrant base. Add the remaining coconut milk and chicken broth, scraping the bottom of the pan. Bring to a gentle simmer.
5. 5Stir in fish sauce and brown sugar. Taste the broth—it should be savory, slightly sweet, and spicy. Adjust curry paste or sugar now if you want more heat or balance.
6. 6Add sliced bell pepper and zucchini. Simmer uncovered, stirring occasionally, until vegetables are crisp-tender and the sauce has reduced slightly, 6–8 minutes.
7. 7Return the chicken and any juices to the pan. Simmer until chicken is cooked through (165°F internal) and the sauce coats the back of a spoon, 4–5 minutes more.
8. 8Turn off the heat. Stir in baby spinach until just wilted, about 1 minute. Squeeze in the lime juice and fold in most of the Thai basil or cilantro. Taste once more for fish sauce or lime.
9. 9Ladle the curry over bowls of hot jasmine rice. Garnish with remaining herbs and an extra lime wedge. The sauce should be creamy, vibrant red-orange, and fragrant with coconut and spice.