Kevin's Thai Curry: Creamy Coconut Chicken Recipe

Kevin’s Thai curry is a cozy, Thai-inspired chicken curry made with coconut milk, curry paste, vegetables, and fragrant jasmine rice. It brings together creamy, savory, gently sweet flavors in one pan, and you can adjust the heat or swap the vegetables to suit your table.

Ingredients

1½ cups (280 g) jasmine rice
1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
2 to 3 tablespoons (30 to 45 g) Thai green curry paste, adjusted to taste
1 can (13.5 fl oz / 400 ml) full-fat coconut milk, well shaken
½ cup (120 ml) low-sodium chicken broth or water
1 tablespoon (15 ml) fish sauce
2 teaspoons (8 g) packed brown sugar or palm sugar, finely grated
1 small red bell pepper (about 150 g), seeded and thinly sliced
1 cup (100 g) sliced zucchini, cut into half-moons
1 cup (100 g) trimmed green beans, cut into 2-inch (5 cm) lengths
4 makrut lime leaves, torn into large pieces, optional
½ cup (12 g) Thai basil leaves, loosely packed, plus extra for serving
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
¼ teaspoon (1.5 g) fine salt, or to taste
2 tablespoons (30 ml) water, if needed to thin the curry

Instructions

Prepare the ingredients. Rinse the jasmine rice under cool water until the runoff is mostly clear, then drain it well. Cut the chicken and vegetables, and measure out the curry paste, coconut milk, broth, fish sauce, and sugar. Keep the chicken on a separate board from the vegetables, and wash your hands and any utensils that touch raw poultry. This prep takes about 20 minutes.
Cook the rice. Put the rinsed rice in a medium saucepan with 2 cups (475 ml) water. Bring it to a boil over medium-high heat, stir once, cover, and turn the heat to low. Cook for 12 minutes, then remove the pan from the heat and leave it covered for 5 minutes. Fluff the rice with a fork before serving. Start it while you make the curry so the two finish at about the same time.
Fry the curry paste. While the rice cooks, heat the oil in a large, deep skillet or saucepan over medium heat. Add 2 tablespoons (30 g) curry paste and stir for about 1 minute, until fragrant. If you prefer a hotter, more assertive curry, add the remaining tablespoon now; curry pastes vary considerably in strength and saltiness, so adding gradually is sensible.
Build the coconut sauce. Add about ½ cup (120 ml) of the coconut milk, including some of its thicker cream, and stir for 2 minutes to combine it with the paste. It may look slightly separated or oily at the edges; that is fine. Pour in the remaining coconut milk and the broth, then stir in the fish sauce, brown sugar, and torn makrut lime leaves, if using. Bring the sauce just to a gentle simmer, which usually takes 3 to 4 minutes. Avoid a hard boil, which can make the sauce look overly broken.
Simmer the vegetables. Add the green beans and sliced bell pepper. Simmer gently for 5 minutes, stirring occasionally, until they begin to soften but still have some bite. Add the zucchini and cook for 2 minutes. If the sauce is thicker than you like, stir in up to 2 tablespoons (30 ml) water. For a thicker curry, simply leave the pan uncovered as it simmers.
Cook the chicken through. Add the chicken pieces and stir so they are submerged in the simmering sauce. Cook gently for 8 to 10 minutes, stirring once or twice, until the largest piece reaches 165°F (74°C) on an instant-read food thermometer. This is the USDA FSIS safe minimum internal temperature for poultry. Keep the curry at a gentle simmer rather than boiling vigorously so the chicken stays tender.
Finish and taste. Remove the pan from the heat. Stir in the Thai basil and lime juice, then taste the sauce. Add the salt only if needed, since the curry paste and fish sauce already contribute salt. If you want more brightness, add a little more lime juice; if you want more heat, stir in a small amount of extra curry paste that has been loosened with hot sauce. Serve promptly over the fluffy rice.

Tips

Control the heat in small steps. Green curry paste can range from mild to quite fiery, and the amount of chile varies by brand and recipe. Begin with 2 tablespoons (30 g), taste the finished sauce, and add more only if you want a stronger chile flavor. You can always add heat, but it is difficult to take it back out.
Use full-fat coconut milk for body. A light version will make a thinner, less rich sauce. Shake the can before opening; if it has separated, scoop out some of the thick cream to fry with the paste, then stir in the rest. Separation during cooking is not a safety problem, but a gentle simmer helps keep the sauce looking cohesive.
Substitute thoughtfully. Thai basil has a peppery, anise-like aroma. If it is unavailable, use regular sweet basil; the curry will still be pleasant but less distinctly aromatic. Makrut lime leaves can be hard to find, so omit them or add a little finely grated lime zest at the end. Zest gives citrus fragrance but not quite the same floral leaf flavor.
Keep the chicken pieces even. Cutting them to a similar size helps them cook at the same rate. Do not rely on color alone to judge doneness; check the center of a larger piece with a food thermometer, and avoid letting the sauce boil hard once the chicken is in the pan.

Serving Suggestions

Serve the curry in shallow bowls over jasmine rice, with plenty of sauce spooned over the top. Add a few fresh Thai basil leaves and a lime wedge so each person can brighten their portion at the table. A simple cucumber salad, lightly dressed with rice vinegar and a pinch of sugar, is a crisp contrast to the warm, creamy curry. Steamed rice is the classic easy accompaniment, but rice noodles also work if you want a softer, slurpable base; cook them according to their package directions and serve the curry alongside rather than leaving them in the sauce, where they can absorb too much liquid.

If you are serving several people, keep the curry and rice in separate serving dishes so guests can choose their preferred amount of sauce. Offer extra sliced basil and lime, but taste before putting extra fish sauce on the table: the curry is already seasoned, and additional fish sauce can make it too salty quickly.

Variations

Use another protein: Boneless pork or beef can be substituted, but cook it until it reaches 145°F (63°C) and rests for 3 minutes, the USDA FSIS safe minimum for whole cuts of those meats. For shrimp, add peeled shrimp near the end and cook until opaque and 145°F (63°C). Do not use the chicken timing for another protein; pieces of different sizes and types need different cooking times.

Make it vegetarian: Replace the chicken with 14 oz (400 g) extra-firm tofu, pressed and cubed, or use 2 cups (300 g) sliced mushrooms. Replace the chicken broth with vegetable broth and the fish sauce with 1 tablespoon (15 ml) soy sauce. Soy sauce is saltier and less briny than fish sauce, so start with less and adjust at the end. Check the curry paste label, too, because some pastes contain shrimp or other seafood.

Change the vegetables: Use broccoli florets, sliced carrots, snap peas, or eggplant in place of some or all of the listed vegetables. Add dense vegetables such as carrots earlier so they have time to soften; add quick-cooking greens such as spinach during the final minute. Keep the total amount close to 3 cups (300 to 350 g) so the sauce remains plentiful.

Choose a different curry paste: Red curry paste generally makes a warmer, rounder-tasting sauce, while yellow curry paste is often milder and more turmeric-forward. These are useful alternatives, not exact flavor matches, and their heat and salt levels differ. Start with 2 tablespoons (30 g), then taste before adding more.

Storage and Reheating

Refrigerate the curry and rice within 2 hours of cooking. Store them separately in covered, shallow containers and use within 3 to 4 days. The coconut sauce may look thicker or slightly separated after chilling; that is normal. For longer storage, freeze the cooled curry in an airtight freezer-safe container for up to 2 months for best quality. The texture of zucchini can soften after freezing, so if you are planning ahead, you can leave it out and add freshly cooked zucchini when reheating.

Reheat a portion in a saucepan over medium-low heat, stirring often and adding a splash of water or broth if the sauce has thickened. Heat until steaming throughout and 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, checked with a food thermometer. Reheat rice until steaming hot as well, adding a spoonful of water and covering it to help it heat evenly. If using a microwave, cover the container loosely, stir partway through, and check the temperature in more than one spot. Reheat only the amount you plan to eat rather than repeatedly warming the full batch.

Frequently Asked Questions

How spicy is Kevin’s Thai curry?

Its heat depends mostly on the curry paste. Two tablespoons usually give a flavorful curry with noticeable but adjustable warmth, though pastes vary. For a milder result, use 1 tablespoon (15 g) to start and add more only after tasting. If the curry becomes hotter than expected, serve it with extra rice and a little additional coconut milk; these soften the heat, though they also dilute the seasoning.

Can I make this curry without fish sauce?

Yes. For a vegetarian version, use soy sauce or a vegetarian fish-style sauce, and make sure the curry paste contains no shrimp. Soy sauce changes the flavor: it is more directly salty and less savory-briny than fish sauce. Start with 2 teaspoons (10 ml) soy sauce, taste the sauce, and add more only if needed.

Can I prepare the curry ahead of time?

You can cook the curry a day ahead, cool it promptly, and refrigerate it in a covered container. The flavors will mingle, while the vegetables may soften slightly as they sit. For the freshest texture, cook the rice on the day you plan to serve it. Reheat the curry gently to 165°F (74°C) before eating, and add fresh basil and lime juice after reheating.

Why does my coconut curry look split?

Coconut milk can separate when it is heated too quickly or boiled vigorously, and some cans separate more readily than others. A slightly oily or grainy appearance does not necessarily mean the curry has gone bad. Keep the pan at a gentle simmer and stir it steadily; a small splash of warm water or broth can help bring the sauce together. The flavor should still be enjoyable even if the texture is not perfectly smooth.

Can I use chicken breast instead of thighs?

Yes. Cut boneless, skinless chicken breast into evenly sized pieces and add it in the same way, but check it early because lean breast can dry out if overcooked. Cook until the thickest piece reaches 165°F (74°C) on a food thermometer. The sauce helps keep the pieces moist, but a gentle simmer and careful temperature check matter more than extending the cooking time.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).

Kevin’s Thai Curry: Creamy Coconut Chicken Recipe