Q1: Can I substitute the fish sauce if I can't find it or want a vegetarian option?

Fish sauce is a key ingredient added in Step 5 that provides the essential salty, umami depth to Thai curry. If you can't find it, soy sauce or tamari are the best substitutes - use the same 2 tablespoons called for in the recipe. For a vegetarian version, use tamari or coconut aminos instead. Keep in mind that this recipe is already gluten-free, but if using soy sauce, choose a gluten-free certified brand to maintain the gluten-free status. You may need to add a pinch of salt when tasting in Step 9, as fish sauce has a more complex flavor profile than its substitutes.

Q2: What if I don't have a wok or large deep skillet?

The Equipment list specifies a large deep skillet or wok, but you can successfully make this curry in any wide, deep cooking vessel. A large saucepan (at least 4-quart capacity) or a Dutch oven will work perfectly well. The key is having enough surface area to brown the chicken in Step 3 and enough depth to hold all the liquid added in Step 4 without overflowing. Avoid using a shallow pan, as you need at least 3-4 inches of depth to accommodate the coconut milk, broth, and vegetables while allowing the curry to simmer properly in Steps 6 and 7.

Q3: How do I know when the chicken is fully cooked through during the simmering process?

In Step 3, you only lightly brown the chicken for 3-4 minutes on the outside - it won't be cooked through at this point. The chicken finishes cooking during the 10-minute simmer in Step 6. To ensure doneness, the internal temperature of the chicken should reach 165°F when checked with a meat thermometer, or you can cut into the thickest piece to verify there's no pink remaining and the juices run clear. If you've cut your chicken breast into uniform 1-inch cubes, the 10-minute simmer time should be sufficient. Larger pieces may need an extra 2-3 minutes of simmering before adding the vegetables in Step 7.

Q4: Can I use light coconut milk instead of full-fat, and will it affect the recipe?

Step 4 calls for a 13.5 oz can of full-fat coconut milk, which is crucial for achieving the rich, creamy texture and authentic flavor of Thai curry. Light coconut milk can be used as a substitute, but it will result in a thinner, less creamy sauce with less coconut flavor. If you do use light coconut milk, consider reducing the chicken broth to 3/4 cup instead of the full cup to prevent the curry from becoming too watery. The curry paste in Step 2 releases its oils into the fat of the coconut milk, so full-fat coconut milk helps create a more flavorful and properly emulsified sauce. For best results, stick with full-fat coconut milk and shake the can well before opening.

Thai Coconut Chicken Curry

This Thai Coconut Chicken Curry brings the vibrant flavors of Thailand straight to your dinner table with minimal effort and maximum reward. Tender pieces of chicken breast simmer in a luscious, aromatic sauce made with creamy coconut milk, red curry paste, and a medley of traditional Thai seasonings. The result is a perfectly balanced dish that's rich yet refreshing, with layers of flavor that include sweet, savory, and just a hint of heat.

What makes this curry truly special is its accessibility—you don't need hard-to-find ingredients or hours in the kitchen to create restaurant-quality Thai food at home. The coconut milk provides a silky base that mellows the curry paste while allowing the aromatic notes of lemongrass, galangal, and kaffir lime to shine through. Fresh vegetables like bell peppers and bamboo shoots add color, texture, and nutritional value to this complete one-pot meal.

This recipe is naturally gluten-free, making it perfect for those with dietary restrictions without sacrificing any of the authentic Thai flavors. The curry paste, coconut milk, and fish sauce (ensure it's gluten-free) combine to create a sauce so delicious you'll want to serve it over jasmine rice or rice noodles to soak up every last drop. Whether you're a curry novice or a seasoned Thai food enthusiast, this weeknight-friendly recipe delivers impressive results with straightforward techniques that build confidence in the kitchen.

Julia

Recipe Author: Gluten-Free & Specialty Diet Chef

Nutrition

40 minutes

None servings

425 calories

Fat 24.00g

Carbs 18.00g

Protein 35.00g

Ingredients

1.5 lbs	chicken breast, cut into 1-inch cubes
2 tbsp	coconut oil
3 tbsp	Thai red curry paste, gluten-free
1 can (13.5 oz)	full-fat coconut milk
1 cup	chicken broth, gluten-free
2 tbsp	fish sauce, gluten-free
1 tbsp	brown sugar
1 medium	red bell pepper, sliced into strips
1 cup	bamboo shoots, drained and sliced
1/2 cup	fresh basil leaves, Thai basil preferred
1 medium	lime, cut into wedges
2 cups	jasmine rice, cooked, for serving (optional)
1/4 cup	fresh cilantro, chopped, for garnish (optional)

Equipment

Cutting board

wooden spoon or spatula

chef's knife

can opener

measuring cups and spoons

large deep skillet or wok

rice cooker

Anti-Inflammatory Diet

Rich in anti-inflammatory ingredients like coconut milk, fresh herbs, and vegetables, this curry provides omega-rich nutrients and antioxidants. The combination of spices and fresh ingredients supports reducing systemic inflammation.

Clean Eating

Perfectly aligned with clean eating, this recipe uses whole, minimally processed ingredients like fresh chicken, coconut milk, vegetables, and herbs. It avoids artificial additives, preservatives, and relies on natural seasonings for flavor.

Gluten-Free Diet

This recipe is naturally gluten-free, using gluten-free curry paste, fish sauce, and whole food ingredients without any wheat-based products. The dish relies on coconut milk, chicken, and vegetables for its flavor profile.

Low-Carb Diet

With only 8-10g net carbs per serving from bell peppers and bamboo shoots, this curry is low-carb friendly. The high protein content from chicken and focus on low-carb vegetables makes it an excellent option for those limiting carbohydrate intake.

Mindful Eating

This recipe supports mindful eating principles by featuring whole ingredients with varied textures, colors, and complex flavors. The dish encourages slow, intentional consumption and sensory appreciation of fresh, minimally processed ingredients.

Instructions

2 min

Heat the coconut oil in a large deep skillet or wok over medium-high heat until shimmering.

2 min

Add the Thai red curry paste to the hot oil and stir constantly, cooking until fragrant and the oil begins to separate from the paste, about 1-2 minutes.

4 min

Add the cubed chicken to the skillet and toss to coat with the curry paste. Cook, stirring occasionally, until the chicken is lightly browned on the outside, about 3-4 minutes.

Pour in the coconut milk and chicken broth, stirring to combine everything thoroughly. Bring the mixture to a gentle boil.

2 min

Add the fish sauce and brown sugar, stirring until the sugar dissolves completely.

1 min

10 min

Reduce heat to medium-low and let the curry simmer gently for 10 minutes, allowing the chicken to cook through and the flavors to meld together.

5 min

Add the sliced bell pepper and bamboo shoots to the curry. Continue simmering for another 5 minutes until the vegetables are tender-crisp.

Remove the skillet from heat and stir in the fresh basil leaves, allowing them to wilt in the hot curry.

Taste and adjust seasoning if needed, adding more fish sauce for saltiness or brown sugar for sweetness.

Serve the curry hot over cooked jasmine rice, garnished with fresh cilantro and lime wedges on the side for squeezing over individual portions.

Thai Coconut Chicken Curry

Nutrition

Ingredients

Equipment

On Diet

Anti-Inflammatory Diet

Clean Eating

Gluten-Free Diet

Low-Carb Diet

Mindful Eating

Instructions

Frequently Asked Questions

Q1: Can I substitute the fish sauce if I can't find it or want a vegetarian option?

Q2: What if I don't have a wok or large deep skillet?

Q3: How do I know when the chicken is fully cooked through during the simmering process?

Q4: Can I use light coconut milk instead of full-fat, and will it affect the recipe?