Easy Thai curry recipe with coconut milk
Easy Thai Curry Recipe with Coconut Milk Okay, so I have to tell you about this Thai curry recipe I’ve been making for years. It’s one of those dishes that looks fancy but is actually super easy. Like, if I can make it without burning my kitchen down, you can too. Plus, coconut milk makes…
Easy Thai Curry Recipe with Coconut Milk
Okay, so I have to tell you about this Thai curry recipe I’ve been making for years. It’s one of those dishes that looks fancy but is actually super easy. Like, if I can make it without burning my kitchen down, you can too. Plus, coconut milk makes everything taste like a tropical vacation, right?
I first tried this at a little Thai place near my apartment, and I was like, “Wait, I need this in my life every week.” So I started experimenting at home, and after a few messy attempts (and one slightly smoky disaster), I finally nailed it. Now it’s my go-to when I want something quick, flavorful, and comforting. Let’s get into it!
Recipe Card
Recipe Title: Easy Thai Curry with Coconut Milk
Servings: 4
Prep Time: 15 minutes
Cooking Time: 25 minutes
Calories: 320 kcal per serving
Ingredients:
- 1 can (13.5 oz) coconut milk (full-fat for extra creaminess)
- 2 tbsp Thai red curry paste (or green if you like it milder)
- 1 lb chicken breast or thighs, sliced (or tofu for a veggie version)
- 1 bell pepper, sliced (any color works)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fish sauce (or soy sauce if you’re vegetarian)
- 1 tbsp brown sugar (or honey)
- 1 lime, juiced
- 1 cup fresh basil leaves (or cilantro if you’re weird like that)
- 1 tbsp vegetable oil
- Rice, for serving
Directions:
- Heat the oil in a big pan over medium heat. Toss in the onions and garlic and cook until they smell amazing (about 2 minutes).
- Add the chicken (or tofu) and cook until it’s no longer pink, about 5 minutes.
- Stir in the curry paste and let it cook for another minute. This is where the magic starts.
- Pour in the coconut milk, fish sauce, and brown sugar. Mix it all up and let it simmer for 10 minutes.
- Throw in the bell pepper and cook for another 5 minutes until it’s tender but still has a little crunch.
- Squeeze in the lime juice and toss in the basil leaves. Give it a stir and taste it—add more fish sauce or sugar if needed.
- Serve over rice and pretend you’re at a beach in Thailand.
See? Not scary at all. And if you mess up, just call it “rustic” and no one will know.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Chicken | Tofu, shrimp, or even just veggies |
| Fish sauce | Soy sauce or coconut aminos |
| Bell pepper | Zucchini or snap peas |
Tips
- Don’t skip the lime juice at the end—it brightens everything up.
- If your curry is too thick, add a splash of water or broth. Too thin? Let it simmer longer.
- Leftovers taste even better the next day (if they last that long).
FAQ
Q: Can I use light coconut milk?
A: Sure, but it won’t be as creamy. I say go full-fat—life’s too short.
Q: Is this spicy?
A: Depends on your curry paste! Start with less and add more if you like heat.
Q: Can I freeze leftovers?
A: Yep! Just thaw and reheat gently. The coconut milk might separate a little, but it’s still tasty.
That’s it! This Thai curry recipe with coconut milk is my lazy-day hero. It’s forgiving, flexible, and always hits the spot. Let me know how it goes if you try it—even if it’s a disaster, we’ve all been there. Happy cooking!
