There’s nothing quite like a bowl of Thai curry to warm you up from the inside out. The combination of creamy coconut milk, fragrant spices, and fresh vegetables makes for a comforting and satisfying meal. What’s even better? This Thai-inspired coconut curry comes together in no time, using simple ingredients that you likely already have in your pantry. With a few shortcuts, you can create an incredibly flavorful dish that feels luxurious, all in one pot.

Ingredients You’ll Need:

• 1 lb chicken breast or thighs, cut into bite-sized pieces (you can also use tofu for a vegetarian version)
• 1 can (14 oz) coconut milk (full-fat for richness)
• 1 cup chicken or vegetable broth
• 2 tablespoons red curry paste (adjust for spice level)
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice (freshly squeezed)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 red bell pepper, sliced
• 1 medium zucchini, chopped
• 1 cup sliced mushrooms (optional but adds depth)
• 1/2 cup frozen peas (or any veggie of choice)
• Fresh cilantro for garnish
• Lime wedges for serving
• Salt and pepper to taste
• 2 tablespoons olive oil or vegetable oil for sautéing

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3-4 minutes, or until it becomes soft and translucent. Add the garlic and grated ginger, and cook for another minute, allowing them to release their fragrance. This step builds the foundational flavors of the curry, so don’t rush it.

Pro Tip: The combination of onion, garlic, and ginger is essential in many Thai dishes, providing a savory, aromatic base. This is what gives your curry that authentic Thai flavor.

Step 2: Add the Curry Paste and Liquids

Once the onions are soft and fragrant, stir in the red curry paste. Let it cook for 1-2 minutes to deepen its flavor and bring out its aromatic oils. Once the curry paste is well combined, add the coconut milk and chicken broth. Stir everything together and bring the mixture to a simmer.

The coconut milk adds a rich, creamy texture to the curry, while the chicken broth enhances the flavors and provides the right balance of liquid.

Pro Tip: Adjust the amount of curry paste based on your preferred spice level. If you like a mild curry, use less; for more heat, feel free to add extra paste or chili flakes later on.

Step 3: Add the Chicken and Vegetables

Add the chicken pieces to the pot and season with salt and pepper. Stir well to combine, ensuring that the chicken is coated with the curry sauce. Let the chicken cook for about 5-6 minutes, until it is no longer pink.

Once the chicken is cooked through, add the sliced red bell pepper, chopped zucchini, and mushrooms. Stir to combine and cook for another 5-7 minutes, or until the vegetables are tender but still vibrant.

Pro Tip: You can add other vegetables like carrots, spinach, or baby corn for extra texture and nutrition. The vegetables should maintain their freshness and color, which adds to the visual appeal of the dish.

Step 4: Simmer and Add the Finishing Touches

Once the vegetables are tender, stir in the soy sauce, brown sugar, and lime juice. These ingredients will bring out the perfect balance of savory, sweet, and tangy notes in the curry. Taste the sauce and adjust the seasoning, adding more salt, pepper, or lime juice as needed.

Add the frozen peas and let the curry simmer for an additional 3-5 minutes. The peas will cook quickly and add a lovely pop of color to the curry.

Pro Tip: If you like your curry a bit thicker, you can mash some of the vegetables or simmer the curry uncovered for a few extra minutes to allow the sauce to reduce. For a richer flavor, you can also add a splash of fish sauce, but this is optional.

Step 5: Serve and Garnish

Ladle the curry into bowls and garnish with fresh cilantro. Serve with lime wedges on the side to add a burst of citrusy brightness that enhances the creamy richness of the coconut curry. This dish is perfect with steamed jasmine rice, quinoa, or even rice noodles to soak up all that delicious sauce.

Garnish Tip: For an added touch of elegance, top your curry with a sprinkle of chopped peanuts or cashews. This adds a satisfying crunch that complements the smooth, creamy curry.

Why This Recipe Works

The beauty of this Thai-inspired coconut curry lies in its simplicity. By using red curry paste and coconut milk as the base, you can quickly build a rich, flavorful sauce that tastes like it’s been simmering for hours. The chicken and vegetables cook in the sauce, absorbing all the incredible flavors.

The use of pantry staples like soy sauce, brown sugar, and lime juice gives this curry that authentic balance of sweet, salty, and tangy flavors. It’s comforting and satisfying, yet light enough for a quick meal.

Make-Ahead Tips

If you’re looking to make this dish ahead of time, you can prepare the curry and refrigerate it for up to 2 days. The flavors will develop even further as it sits. When ready to serve, just reheat the curry on the stove and add fresh herbs and lime juice before serving.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days. This dish also freezes well for up to 1 month. When reheating, add a little water or broth to bring the sauce back to life.

Serving Suggestions

• Serve over steamed jasmine rice or basmati rice for a classic pairing.
• Pair with a simple green salad with a tangy vinaigrette to balance the richness of the curry.
• Serve with crispy naan or warm pita bread for a complete meal.

Why You’ll Love It

This coconut curry is everything you want in a one-pot meal: quick, flavorful, comforting, and satisfying. It’s perfect for those nights when you want something that feels indulgent but doesn’t require hours of cooking or tons of dishes. Plus, the combination of creamy coconut milk, spicy curry paste, and fresh vegetables makes it a nourishing and balanced dish that can be enjoyed year-round.

Whether you’re a curry connoisseur or new to Thai flavors, this dish is sure to become a staple in your recipe rotation.