Thai Coconut Chicken Curry | Classic Thai Curry Recipe
Recipe type: Main
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4 Servings
  • Chicken thighs – 500 gms, skinless & boneless
  • Green bell pepper – 1, medium
  • Onion – 1, medium
  • Vegetable/canola oil – 4 tbsp
  • Garlic – 10 to 12 small cloves, grated (about 2 tsp grated garlic)
  • Thick coconut milk – 400 ml
  • Fresh Thai basil leaves – 1 cup, packed
  • Kaffir lime leaves – 4 to 5 (I used dry as fresh is not easily available here)
  • Light soy sauce – 1 tsp
  • Fish sauce – 2 tbsp
  • White vinegar – 1 tsp
  • Turmeric powder- ½ tsp
  • Sugar – 1 tsp
  • Salt to taste
  • Freshly chopped cilantro to garnish
  1. Cut the chicken thighs into small bite-sized cubes of about 1-inch long. Wash and drain the water out. Set aside.
  2. Cut the bell pepper into thin long strips; chop the onion into thin slices. You can add more vegetables of your choice and cut them into as much equal size as possible.
  3. Heat a skillet with high sides and add the oil to it. Once the oil is hot, add 1 teaspoon of grated garlic and sauté for 30 seconds.
  4. Then tip in the chopped chicken; sprinkle about half a teaspoon of salt and sauté them on medium-low flame until the chicken pieces are completely cooked through. It would take about 10 to 15 minutes. Once the chicken is completely cooked, take them out using a slotted spoon and set aside on a plate.
  5. If your skillet seems to be too dry, add little more oil and add in the rest of the grated garlic. Sauté it for 30 seconds.
  6. Now throw in the onion and bell peppers and fry them on high for 2 minutes. Once they are nicely browned, sprinkle the turmeric powder. Give a good stir for 30 seconds.
  7. After about half a minute pour the coconut milk and stir it to combine with turmeric powder and the veggies.
  8. Now it’s time to add all the taste builders – add kaffir lime leaves, fish sauce, vinegar, soy sauce and sugar. Stir them in with a spatula to mix everything evenly with the coconut milk.
  9. Do a taste test at this point and add salt only if it is required. Since fish sauce is already very salty, you may not require to add any additional salt.
  10. Now add all the cooked chicken along with the juice which must have accumulated on the plate; don’t discard that juice as it holds all the chicken flavor.
  11. Give a good mix and check the consistency of the gravy. If it seems to be too thick, add half a cup of water and bring the gravy to boil.
  12. Once the gravy starts simmering, add all the fresh Thai basil leaves to the skillet, cover it and let them cook down for about 5 minutes on low heat. Fresh Thai basil leaves add maximum flavor to this Thai coconut chicken curry recipe.
  13. After about 2 to 3 minutes, uncover the skillet and give a final good stir. Your Thai coconut chicken curry is ready!
  14. Garnish with fresh cilantro and serve with plain white rice! Enjoy!
Recipe by Flavor Quotient at