Name: Thai Coconut Chicken Curry with Veggies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 1 tablespoon coconut oil; 1 1/2 tablespoons curry powder, divided; 1/2 tablespoon ground turmeric; 2 cloves garlic, minced; 1 tablespoon grated ginger; 1 tablespoon Thai red curry paste; 1 tablespoon tomato paste; 1/2 teaspoon cayenne pepper; Salt and pepper, to taste; 1 pound chicken breast, cut into 1-inch bite-size pieces; 1 cup diced onion (120 grams); 2 cups cubed sweet potato (225 grams, about 1 medium); 2 cups julienned bell peppers (215 grams, about 1 large); 3 cups broccoli florets (215 grams); 1 can full-fat coconut milk; For serving: white rice, cauliflower rice, cilantro, lime wedges

Jump to Recipe·4 from 51 reviews

If you’re craving a dish that bursts with vibrant flavors, wholesome ingredients, and comforting warmth, this Thai Coconut Chicken Curry with Veggies Recipe is going to be your new weeknight hero. Loaded with tender chicken, colorful vegetables, and a luscious coconut curry sauce infused with aromatic spices, this meal feels like a cozy hug from the inside. Plus, it’s pretty quick and fuss-free, coming together in just 40 minutes, making it perfect for busy days when you want something nourishing and satisfying without a complicated kitchen marathon.

Ingredients You’ll Need

The image shows a white marbled surface with several white bowls and small glass bowls arranged neatly. There are six main white bowls: one with orange cubed sweet potatoes, one with green broccoli florets, one with chopped white onions, one with sliced red bell peppers, one with raw pink chicken pieces, and one small bowl with fresh ginger and two garlic cloves. There are three small glass bowls with different reddish-orange pastes and a small bowl of white coconut oil. On the bottom left, a can of organic coconut milk is placed. The colors are vibrant with clear separation between the ingredients. photo taken with an iphone --ar 4:5 --v 7

The magic of this Thai Coconut Chicken Curry with Veggies Recipe lies in its simplicity; each ingredient plays an essential role in building layers of flavor, texture, and color that make this curry sing. From fragrant spices to fresh veggies and creamy coconut milk, every element elevates the dish with purpose and balance.

1 tablespoon coconut oil: For a subtle sweetness and to sauté spices and chicken, adding richness.
1 1/2 tablespoons curry powder, divided: Core seasoning that delivers warmth and depth; split to layer flavors.
1/2 tablespoon ground turmeric: Adds earthiness and a vibrant golden hue to the curry.
2 cloves garlic, minced: Fresh garlic brings pungency and savory brightness.
1 tablespoon grated ginger: Peppery zing that cuts through the creaminess with freshness.
1 pound chicken breast, cut into 1-inch pieces: Lean protein that soaks up the curry sauce beautifully.
1 cup diced onion (120 grams): Adds sweetness and body as it softens during cooking.
2 cups cubed sweet potato (225 grams/1 medium): Natural sweetness and creamy texture with color contrast.
2 cups julienned bell peppers (215 grams/about 1 large): Crisp and bright, they add freshness and crunch.
3 cups broccoli florets (215 grams): Earthy green vegetable that adds bite and nutrition.
1 can full-fat coconut milk: The creamy base that makes the curry luscious and rich.
1 tablespoon Thai red curry paste: Adds authentic depth and a spicy kick.
1 tablespoon tomato paste: Enhances umami and balances the richness of coconut milk.
1/2 teaspoon cayenne pepper: A little heat that wakes up your taste buds nicely.
Salt and pepper, to taste: The final seasoning that pulls all flavors together.

How to Make Thai Coconut Chicken Curry with Veggies Recipe

Step 1: Toast the Spices

Start by heating coconut oil in a large pan over medium heat until shimmering. Toss in 1 tablespoon curry powder, turmeric, minced garlic, and grated ginger. Stir constantly for about 30 seconds until the spices release their incredible fragrance, but watch carefully to avoid burning the garlic. This toasting step is the foundation that infuses the curry with that irresistible warm aroma.

Step 2: Cook the Chicken

Next, add your bite-sized chicken pieces to the pan along with a pinch of salt and pepper. Sauté for 5 to 7 minutes, stirring occasionally, until the chicken is golden brown on the outside but still juicy inside. If the spices start sticking to the pan, splash in a bit of broth or water to keep everything moving smoothly. Once cooked, remove the chicken and set it aside – this way it can rest while the vegetables work their magic.

Step 3: Sauté the Vegetables

Add the diced onion and sweet potato cubes to the same pan, seasoning lightly with salt and pepper. Cover the pan and let them cook for 5 to 7 minutes, stirring once or twice to ensure they soften evenly. When you see those delightful browned bits on the bottom, add a quick splash of broth or water to scrape them up – that’s where a ton of flavor is hiding! Then toss in the broccoli florets and julienned bell peppers, cover again, and cook for another 3 to 5 minutes until all the veggies are tender yet retain a bit of crunch.

Step 4: Simmer the Curry

Pour in the full-fat coconut milk, then stir in the Thai red curry paste, tomato paste, the remaining 1/2 tablespoon of curry powder, and cayenne pepper. Return the cooked chicken to the pan, including any juices that may have collected to supercharge the flavor. Season again with salt and pepper as needed. Bring everything to a gentle simmer and let it cook for 5 to 10 minutes, allowing the vegetables to reach your preferred tenderness and the sauce to thicken beautifully. The blend of creamy coconut and spices will coat every morsel with deliciousness.

How to Serve Thai Coconut Chicken Curry with Veggies Recipe

The image shows a large white pot filled with a thick, orange-colored curry. Inside the curry, there are visible chunks of light brown chicken pieces, bright orange sweet potato cubes, green broccoli florets, creamy white cauliflower pieces, and vibrant red bell pepper slices. Small green cilantro leaves float on the surface. The curry has a smooth texture with some oil spots. The pot sits on a white marbled surface, and a striped kitchen towel can be seen partly under the pot's handle. Part of a white bowl filled with cooked white rice is visible in the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes add brightness and contrast to the richness of this curry. Sprinkle chopped cilantro on top for a burst of herbal freshness, and don’t forget a squeeze of lime juice or a wedge on the side to add zesty tang. These simple touches elevate each bite with an exciting lift and a lovely color pop that makes the dish even more inviting.

Side Dishes

This curry shines bright served over a bed of fluffy white rice or, for a lower-carb option, cauliflower rice works beautifully. Either option soaks up the luxurious sauce perfectly. You can also add a side of steamed jasmine or basmati rice if you prefer something aromatic and fragrant to complement the curry’s intense flavors.

Creative Ways to Present

If you want to impress friends or family, serve the curry in individual bowls topped with extra fresh herbs, chopped peanuts, or even a drizzle of coconut cream for an extra silky finish. For a fun twist, scoop the curry into hollowed-out bell peppers or sweet potatoes, turning a comforting meal into a stunning presentation that’s as delicious as it is eye-catching.

Make Ahead and Storage

Storing Leftovers

Leftover Thai Coconut Chicken Curry with Veggies Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the freshness of the ingredients and the vibrancy of the flavors. Before sealing, make sure the curry has cooled to room temperature to avoid condensation.

Freezing

This curry freezes well if you want to prepare in bulk. Portion it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It will keep for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently on the stove to retain the texture of the veggies and chicken.

Reheating

Reheat leftovers on medium-low heat in a saucepan, stirring frequently so the curry warms evenly and doesn’t stick. If the sauce becomes too thick after refrigeration, simply add a splash of water or coconut milk to loosen it back up. Avoid high heat to keep the coconut milk from separating and to preserve the silky texture.

FAQs

Can I use other proteins instead of chicken?

Absolutely! This Thai Coconut Chicken Curry with Veggies Recipe works great with shrimp, tofu, or even thinly sliced beef. Just adjust the cooking time accordingly to ensure your protein cooks perfectly without drying out.

Is this recipe spicy?

The recipe has a gentle heat level from the red curry paste and cayenne pepper, but it’s very customizable. If you prefer it milder, reduce the cayenne or curry paste; for more kick, add extra chili flakes or fresh sliced chilies when serving.

What vegetables can I swap in or add?

Feel free to get creative! Green beans, zucchini, snap peas, or carrots all make fantastic additions or substitutes. Just keep in mind the cooking times so veggies stay tender-crisp and don’t become mushy.

Is this recipe suitable for special diets?

Yes, it’s naturally gluten-free, dairy-free, paleo, and Whole30 compliant, making it a fantastic option for many dietary preferences or restrictions without sacrificing any flavor.

Can I make this curry in a slow cooker?

You can, but I recommend browning the chicken and toasting the spices first to keep that rich depth of flavor. Then, transfer everything to a slow cooker and cook on low for 4-5 hours, adding vegetables later if you want them to stay firmer.

Final Thoughts

This Thai Coconut Chicken Curry with Veggies Recipe is a total winner when you want a dish that’s both comforting and exciting. It’s bursting with vibrant spices, tender chicken, and fresh vegetables, all swimming in creamy coconut goodness. Once you try it, this recipe will surely become one of your go-to meals for busy nights or anytime you crave a bit of exotic warmth and wholesome nourishment. Trust me, it’s fun to make and even more fun to eat – so grab your pan and get cooking!