1/3

2/3

3/3

Leave a note

By 33RECIPES

THAI RED COCONUT CHICKEN CURRY

Name: THAI RED COCONUT CHICKEN CURRY
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Thai
Ingredients: 4–6 bone-in chicken thighs; ½ tsp salt; ½ tsp black pepper; ½ tsp paprika (optional); 1 tbsp vegetable oil; 2–3 tbsp Thai red curry paste; 400ml full-fat coconut milk; 1 medium onion, sliced; 4 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1–2 red chillies, sliced; 150–200g long green beans, trimmed and halved; 100ml water; 1–2 tsp brown sugar; Salt, to taste; Fluffy white rice; Extra sliced red chilli (optional)

11 steps

Prep:15minCook:45min

Juicy, tender chicken thighs simmered in a rich and fragrant Thai red coconut curry sauce, infused with garlic, ginger, fresh red chillies and finished with crunchy green beans. Served with fluffy white rice for the perfect comforting meal.

Updated at: Tue, 13 Oct 2026 00:47:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories566.7 kcal (28%)

Total Fat45.6 g (65%)

Carbs20.6 g (8%)

Sugars7 g (8%)

Protein22.3 g (45%)

Sodium796.5 mg (40%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

SEASON THE CHICKEN

Step 1

Season with salt, black pepper and paprika, then rub with a little vegetable oil until evenly coated.

SEAR THE CHICKEN

Step 2

Heat a large deep frying pan over medium-high heat. Add the chicken thighs and sear for 4–5 minutes on each side until golden brown. Remove from the pan and set aside. The chicken will finish cooking in the curry.

Step 3

Remove from the pan and set aside. The chicken will finish cooking in the curry.

PREPARE THE AROMATICS

Step 4

In the same pan, add the sliced onion and cook for 3–4 minutes until softened. Add the minced garlic and grated ginger, stirring for another minute until fragrant.

FRY THE CURRY PASTE

Step 5

Add the Thai red curry paste and stir continuously for 1–2 minutes, allowing the flavours to develop and the paste to become fragrant.

MAKE THE CURRY SAUCE

Step 6

Gradually pour in the coconut milk, stirring until the curry paste is fully incorporated.

Step 7

Add the water, brown sugar and sliced red chillies. Stir well and bring to a gentle simmer. Add salt to taste

SIMMER THE CHICKEN

Step 8

Return the browned chicken thighs to the pan, coating them in the curry sauce. simmer gently for approximately 25–35 minutes, turning occasionally, until the chicken is tender and cooked through.

ADD THE GREEN BEANS

Step 9

Trim and halve the long green beans, then add them to the curry during the final 5–7 minutes of cooking. Simmer until tender with a slight bite.

FINISH THE CURRY

Step 10

Remove the lid and allow the curry to simmer uncovered for a few minutes if a thicker sauce is desired. Taste and adjust the seasoning as needed.

SERVE

Step 11

Spoon the Thai red coconut chicken curry over fluffy white rice, making sure to add plenty of sauce and green beans. Garnish with extra sliced red chilli if desired.