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 who’s got the time? Thankfully, I can pick up a bottle of Trader Joe’s 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.
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 a 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.
Thai Chicken Curry with Coconut Milk
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, thinly sliced
- ½ cup yellow onion, ¼-inch thick slices
- 1 ½ cups bell pepper, ¼-inch thick slices, about 2 peppers
- 1 ½ cups mushrooms, ¼-inch thick slices
- 1 pound chicken breast, sliced into ½-inch by 2-inch strips
- 11 ounces red curry sauce
- 13.5 ounces coconut milk
- 1 cup sweet potatoes, peeled and cut into ¼-inch slices
- 1 cup carrot, peeled and cut into ¼-inch slices
- 2 cups zucchini, ¼-inch thick slices
Instructions
- In a medium-sized pot, add 1 tablespoon of vegetable oil. Heat over medium-high heat until the pan is hot.
- Add garlic and onions, sauté over medium heat for 3 minutes, until tender.
- Add bell pepper, sauté for 2 minutes.
- Add mushrooms, sauté for 3 minutes.
- Add chicken, sauté for 4 to 5 minutes until cooked through.
- Add curry sauce and coconut milk to the chicken mixture. Bring to a boil then quickly reduce to a low simmer. Meanwhile, steam the remaining vegetables.
- In a steamer, cook sweet potatoes (7 minutes), carrots (5 minutes), zucchini (3 minutes) or until tender (will vary with size).
- Add steamed vegetables to the chicken mixture and stir to combine. Serve with rice or quinoa.
Equipment
Notes
- Want to create your own sauce? Simply add 2 tablespoons of Thai red curry paste, 2 tablespoon honey, maple syrup or brown sugar and 1 teaspoon fish sauce (optional) to the pan, with one can coconut milk (13.5 ounces). Mix to combine and bring to a simmer with the chicken and sauteed vegetables.
- To make a one pan curry (no steamer): In a medium-sized pot, add 1 tablespoon of vegetable oil. Heat over medium-high heat until the pan is hot. Add garlic and onions, sauté over medium heat for 3 minutes, until tender. Add sweet potato and saute for 5 minutes. Add zucchini and bell pepper, sauté for 2 minutes. Add mushrooms, sauté for 3 minutes. Add chicken, sauté for 3 minutes until just cooked through. Add sauce and coconut milk and bring to a boil, then reduce to a simmer. Cook until sweet potatoes are tender and chicken is cooked through about 10 to 15 minutes.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Judy says
Hi Jessica,
I’m so happy about the curry recipes. My husband has been making lots of curries and I want to surprise him with your recipes. Just made up my ingredient list for the store. This one looks so pretty. I bet the kids are excited for the holidays. I am too. XO Judy
Jessica Gavin says
Great to hear from you, Judy! I hope you have fun experimenting with new curry recipes. Have a happy holiday!
Kulvinder Gill says
Thank you !! May I also add that I made this tonight for dinner and WOW , super delicious and easy!
Jessica Gavin says
You’re welcome! So happy that you enjoyed the curry recipe.
Kay says
Hi, how well does this freeze? Our problem is we always have leftovers for just the 2 of us and we hate food waste.
Jessica Gavin says
Yes, the curry freezes well!
Sylvana says
Can this be made in the slow cooker? And what would the steps be? I wanted to also thank you for all your wonderful recipes!
Jessica Gavin says
I think this recipe can be converted into a slow cooker. You could microwave the onions, garlic, and bell peppers in the microwave with the onion until tender, then add it to the slow cooker. Then add the chicken, coconut milk, curry, mushrooms, sweet potatoes, and carrot, cook on high for 1 1/2 to 2 hours, low for 2 1/2 to 3 1/2 hours. Add the zucchini and cook on high for another 30 minutes or until tender. Let me know how it goes!
Alex says
This looks so good and I cannot wait to make it!! Question: how long can this stay in the fridge for? I am trying to do it for meal prep for the week and I am not sure if it will last that long??
Jessica Gavin says
I would say that it could last up to 3 days.
P dizzle says
It was delicious! I made it with TJ’s stir fry frozen veggies and chicken plus tofu! Mmmmmm. A lovely employee at TJs told me about Zhoug Sauce which is amazing in combo with this, and it gives a nice kick. Thank you for this recipe! My husband even liked it and he hates veggies!!!
cheryl says
Hi Jessica,
What are the orange star shaped vegetables in your
Thai Chix Curry w/ Coconut milk recipe picture and how do you make them?
Jessica Gavin says
I cut some flower shapes out of the carrots with little cookie cutters.
Cheryl says
Very clever, thank you.
K says
The garnishes……is that cilantro? If not what is it? Do you mix it also in the sauce?
Jessica Gavin says
Cilantro and basil- just on the top, but you can mix some in!
Mieisha says
I just finished my chicken curry dish it is de.li.cious!
I only thing I’d do differently the next time I make it;) is add another jar of trader Joe’s Thai sauce cause I like saucy. I love it thanks for sharing this recipe.
ashley says
i’m a busy mom and this recipe is AWESOME! tastes as good as a restaurant and was -actually- easy and fast to make. I didn’t have mushrooms but used frozen peas and added spinach at the end and it turned out great. will be saving this one!
Jessica Gavin says
You’re a rockstar Ashley! I’m definitely going to have to try adding peas and spinach, sounds healthy and delicious!
Ericka says
Will this work for the yellow curry sauce?
Jessica Gavin says
Hi Erika- Yes, yellow curry would work as well, just may need some adjustments, so taste as you go.
Lori says
This was ridiculously good. I used all of the ingredients except seeet potato. My only comment is similar to what another person said which is there is too much going on in that pan to add the chicken. I took the veggies out to do the chicken and then added them back in. Thanks for the great recipe!
Jessica Gavin says
Thank you for your feedback Lori! I will take a look at the instructions, I appreciate your comment!
Jessica says
Would this work with the yellow curry sauce? I happen to have a bottle of that on hand.
Jessica Gavin says
Hi Jessica- I think it will work with yellow curry sauce too. The flavor profile is a little different and a little less spicy, but still tasty! Let me know how it goes!
Rebecca says
Thank you for this recipe…my entire family (including some picky eaters) LOVED it!
Jessica Gavin says
Yay! So thrilled to hear that it was a crowd-pleasing meal Rebecca 🙂
Paula says
Hi Jessica — another delicious recipe. Made this last week and wouldn’t change a thing! I really like that your serving sizes are realistic. So many “other” recipes say serves “4” and it’s just enough for 2. Looking forward to trying more of your recipes and am now following you on FB.
Joe says
Hi Jessica, thank you for the recipe. My dinner guests and I really enjoyed it. It was their first experience with any sort of Thai dish, and they thought it was amazing. I’m quite the skeptic and skilled at spotting BS so I can assure you they were being genuine – and not just being nice 🙂 . For those who might not be able to get their hands on the Trader Joe’s curry sauce, I used a brand called Thai Kitchen which I got at a Kroger (for those of you who are familiar w/that store). I know I’ve cooked this dish previously with the TJ brand, but I honestly can’t remember accurately how it tasted in comparison to the Thai Kitchen brand (just know I liked both). Also -since this is the first time I’ve posted a comment on here, I want you know that my friends and I have enjoyed many of your recipes over the last year or so. I appreciate you sharing your knowledge w/us, and wish you great success in the years ahead. You deserve it.
Jessica Gavin says
Thank you so much for the helpful feedback Joe!I appreciate the substitution suggestion for Trader Joe’s curry sauce with Thai Kitchen in case there is not a local TJ’s nearby for others. I like Thai Kitchen brand as well, especially their curry pastes! You made my day hearing that you and your friends have been enjoying the recipes. If you even have any more comments or have questions, I’d love to help. Cheers!
Seema says
Hello Jessica, we tried this recipe tonight and really enjoyed it. I’ve tried other recipes before and have never enjoyed eating the end product as much as I did today. The one thing I would change is to add some heat to balance out the sweetness of the sauce and the coconut milk. What is the best way to add heat to this recipe?
Jessica Gavin says
Thank you for trying the recipe Seema! You could add heat by using some red chili flakes, fresh diced chilies, chili paste or sauce (like Sriracha) or some cayenne pepper. Let me know how it goes!
Dave Hickie says
Thanks for the recipe Jessica. I made it Sunday night and it was delicious. I used a little less paste since my wife doesn’t like things too spicy and then just added some to my own bowl afterward to ‘kick it up a notch’.
Keep on cookin’!
Dave
Judy says
Excellent recipe I am sharing with everyone I know. My husband loved the sauce as well. I got the Thai red curry sauce at Trader Joe as you recommended. Such a good price there too.
Judy
Jessica Gavin says
Thank you Judy! I definitely love this recipe for the flavor, ease and affordability 🙂
David Stein says
Thanks Jessica! Great recipe…I made a few minor adjustments and cooked it in my solar cooker. Yum!
David Stein
Jessica Gavin says
Thank you David! Wow, I’d never heard of a solar pan, tell me more!
David Stein says
Hi Jessica! Depending on where you live and how you cook, solar cooking can save you time, effort, and fuel. Here in the US solar cooking is “hip” and “green” but in the developing world it can be transformational .It is also environmentally friendly, and a fun way to prepare your meals. All foods can be cooked in some type of solar cooker.
Sunny regards, David
Jessica Gavin says
Wow that sounds incredible David! Thank you for sharing your insights, something I’m definitely going to learn more about 🙂
Marissa says
Jessica, how long do you simmer the recipe for? (Step 2)
Jessica Gavin says
Hi Marissa! About 7 to 10 minutes or until the chicken is no longer pink and cooked through. Turn the heat off when you see it’s done, you don’t want it to overcook 🙂
Katie says
Thank you for this recipe. I ran across it while searching for TJs curry sauce + coconut milk. I had the sauce, some leftover roast chicken, an assortment of veggies and a can of TJs coconut cream. Never able to leave well enough alone, I used rice noodles, tossed in a large spoonful of peanut butter and garnished with some chopped peanuts and chives. And a drizzle of Sriracha. Ohmy.
Jessica Gavin says
I love your tasty additions Katie! Thank you so much for your feedback, so glad you enjoyed the recipe 🙂
Vanyasayoga says
Delicious and quick curry in a hurry! Add any veggies you like! I cooked the Trader Joes microwaveable organic green beans and sweet peas. Boiled potatoes and carrots and added everything into the curry. For the curry, add water and/ or broth to tame the spicy curry flavor. I’m a wimp when it comes to spice and heat. Thanks so much for the recipe!
Jessica Gavin says
Thank you for your feedback! Those are great additions and I’m happy that you found the recipe to be so versatile 🙂
Veronica says
Just tried this last night (with minor modifications) and it was wonderful! I really loved the sweet potatoes – need to cook those more!
I second CindyT’s comment about no onions in the ingredient list and no garlic in the instructions, but it ended up fine 🙂
I will say we sauteed the chicken on a separate pan to get the nice browning and also added some seasoning – there was too much going on in the pot!
Jessica Gavin says
Thank you so much for your feedback Veronica! I have updated the recipe to include the onions and when to add the garlic. I’m so happy you enjoyed the recipe and appreciate your comments 🙂
Sam says
I’m so excited to have found this recipe! Making it tonight for sure 🙂
Jessica Gavin says
Hi Sam- Glad you found it too! Looking forward to seeing how it turned out 🙂
CindyT says
This recipe is fantastic! I googled “Trader Joe’s Thai red curry sauce”, and your recipe showed up first. I had all the ingredients, and it was so nummy! The ingredient list doesn’t say how much onion to use, and the directions don’t mention when to add the garlic, but those are minor details, easily corrected.
Jessica Gavin says
Hi Cindy- How perfect! Thank you for the feedback, I will update the recipe 🙂
Manuel Stellato says
Ciao Jessica! complimenti per il blog, tornerò presto a trovarti 😉