One of my favorite food memories in New York is stumbling into a small Thai restaurant on a cold winter night and ordering a steaming bowl of creamy Thai coconut curry chicken with vegetables. The aroma of coconut milk mixed with garlic, ginger, and curry paste filled the air, and every bite warmed me from the inside out. That meal inspired me to recreate the dish at home, and now it has become a family favorite.
Thanks for being here. I hope these recipes bring warmth to your kitchen and a little joy to your day.
Table of Contents
What Makes Creamy Thai Coconut Curry Chicken with Vegetables Special?
Thai Flavors that Balance Sweet, Savory, and Spicy
Thai cuisine is famous for balance. Coconut milk brings sweetness, curry paste adds spice, and fish sauce gives salty depth.
The Role of Coconut Milk in Creaminess
Coconut milk is the backbone of Thai curries. It creates a velvety base that coats every bite.
Why Chicken and Vegetables Make It Wholesome
This recipe combines lean protein with nutrient-rich vegetables for a balanced one-pot meal.
Ingredients for Creamy Thai Coconut Curry Chicken with Vegetables
Pantry Staples
- 2 tbsp red Thai curry paste
- 1 can (14 oz) coconut milk
- 2 tbsp olive oil
- 1 tbsp fish sauce
- 1 tsp brown sugar
Fresh Vegetables & Protein
- 1 lb boneless chicken breast, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup baby spinach
- 1 cup broccoli florets
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Optional Garnishes
- Fresh cilantro
- Lime wedges
| Ingredient | Amount |
|---|---|
| Chicken breast | 1 lb |
| Coconut milk | 14 oz |
| Curry paste | 2 tbsp |
| Vegetables | 3–4 cups mixed |
Step-by-Step Instructions
Prepping Ingredients
Wash and chop vegetables, cube chicken, and measure spices.
Cooking Chicken and Curry Paste
Heat oil in a pot. Add chicken, garlic, and ginger. Stir until fragrant. Stir in curry paste.
Adding Coconut Milk and Vegetables
Pour in coconut milk. Stir in fish sauce, sugar, onion, and veggies.
Final Simmer and Serving Tips
Simmer until vegetables are tender and chicken is cooked through. Garnish with cilantro and lime. Serve hot with jasmine rice.
Cooking Tips for the Best Creamy Thai Coconut Curry
- Use full-fat coconut milk for creaminess.
- For milder curry, add extra coconut milk.
- Great vegetable swaps: carrots, green beans, or snow peas.
Nutrition Facts and Health Benefits
| Nutrient | Per Serving |
|---|---|
| Calories | 350 |
| Protein | 28 g |
| Carbs | 18 g |
| Fat | 18 g |
| Fiber | 3 g |
Health Benefits:
- Coconut milk provides healthy fats.
- Chicken offers lean protein.
- Vegetables add vitamins, fiber, and antioxidants.
Serving Suggestions and Pairings
- Classic: Steamed jasmine rice
- Low-carb: Cauliflower rice
- Pair with: Thai iced tea or cucumber salad
Frequently Asked Questions (FAQs)
What is Thai coconut curry made of?
It’s a blend of coconut milk, curry paste, aromatics, and protein with vegetables.
Can I make Thai curry ahead of time?
Yes, it keeps for 3 days in the fridge.
What vegetables go best in Thai curry?
Bell peppers, broccoli, spinach, zucchini, carrots, and eggplant are popular.
Is Thai coconut curry spicy?
It depends on the curry paste. Red is medium, green is hotter, yellow is mild.
How do I store and reheat leftovers?
Keep in an airtight container in the fridge. Reheat gently on the stovetop.
Conclusion
Creamy Thai coconut curry chicken with vegetables is hearty, flavorful, and adaptable to any weeknight dinner. Whether you like mild or spicy, this curry can be tailored to your taste. For more global comfort foods, check out my collection of easy dinner
Print
Creamy Thai Coconut Curry Chicken with Vegetables
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A cozy, flavorful Thai curry made with coconut milk, chicken, and fresh vegetables.
Ingredients
1 lb chicken breast, cubed
1 can coconut milk (14 oz)
2 tbsp red curry paste
1 tbsp fish sauce
1 tsp brown sugar
1 red bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
1 cup baby spinach
1 yellow onion, diced
2 cloves garlic, minced
1 tbsp ginger, grated
Olive oil, cilantro, lime wedges
Instructions
Heat oil, cook chicken, garlic, and ginger until fragrant.
Stir in curry paste, then coconut milk.
Add fish sauce, sugar, onion, and vegetables.
Simmer 10–15 minutes until chicken is cooked and vegetables are tender.
Garnish with cilantro and lime.
Notes
Adjust spice level with more/less curry paste.
Add carrots or green beans for variety.
Store up to 3 days in fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 kcal
- Carbohydrates: 18 g
- Fiber: 3g
- Protein: 18g
