A fast and easy Thai chicken curry with coconut milk loaded with exotic flavors and healthy vegetables that you can enjoy any day of the week.
Weekdays at the Gavin House mean quick meals that are delicious. A healthy meal is imperative, but I often find myself short on time after a long day at work. Stopping to grab takeout on the drive home sounds like the perfect shortcut, but I’ve got a go-to Thai chicken curry recipe made with coconut milk that is both quick and nutritious.
Making curry paste from scratch is the best way to enjoy the freshest and most intense fragrant flavors. But whose got the time? Thankfully, I can pick up a bottle of Trader Joe’s Thai Red Curry Sauce and make this meal before my boys get Hangry.
How to make Thai chicken curry
Three cooking methods are used to make this 30-minute meal: saute, stewing and steaming. I like to build flavor in the pan with sauteed garlic, onion, bell pepper, mushrooms, and chicken, then gently simmer in the red curry sauce and coconut milk. You can vary the amount of liquid. However, I like my curries on the mildly spicy and sweeter side, so I use an entire can. I typically use Chaokoh Coconut Milk for my Thai dishes because it’s super rich, creamy and naturally sweet!
To quickly cook the vegetables, sweet potatoes, carrots, and zucchini are steamed while the chicken gently stews. Each veggie needs different amounts of cook time, but the extreme temperature of the steam tenderizes the ingredients very quickly.
A variety of vegetables is essential because they provide tons of flavor and texture to the dish. I like to add zucchini, mushrooms, bell peppers, carrots and sweet potato, but any vegetable will taste great!
Steaming is an excellent way to quickly cook your vegetables without the added fats and with minimal loss to all of the beneficial nutrients. You can also spice the dish up by adding some fresh Thai chili or jalapeno for a hotter kick. To make this Thai chicken curry a complete meal, serve with either brown rice or quinoa to make the dish even healthier.
If you’ve got the time, check out the instructions in the recipe section below on how to make homemade curry sauce. If you like this meal, then you might also like my Thai-spiced shrimp with vegetable noodles or coconut curry chicken satay. The curry paste is extremely versatile, and you should give it a try!
What are the typical ingredients used in a Thai red curry paste?
During culinary school, I got the chance to make the most intense and delicious curry paste. It was a labor of love, grinding the ingredients with a mortar and pestle but the flavor was unforgettable! I used dried chiles, galangal, lemongrass, lime zest, cilantro roots, shallots, shrimp paste, black peppercorns and vegetable oil. These ingredients are concentrated in flavor then balanced with sweet coconut milk, fish sauce, and fresh Thai sweet basil. The perfect sauce for any of your favorite protein and vegetable combinations! Although, you can buy a decent pre-made curry paste, which can be a huge time saver.