Thai Coconut Curry Bowl (Printable Version)

A vibrant bowl featuring Thai red curry, chicken, mushrooms, carrots, and creamy coconut broth.

# List of Ingredients:

→ Protein

01 - 14 oz boneless, skinless chicken breast or thighs, thinly sliced

→ Vegetables

02 - 7 oz mushrooms, sliced (shiitake or button)
03 - 2 medium carrots, julienned or thinly sliced
04 - 1 small red bell pepper, thinly sliced
05 - 3.5 oz baby spinach or bok choy, optional
06 - 2 spring onions, thinly sliced

→ Aromatics

07 - 1 tablespoon fresh ginger, grated
08 - 3 cloves garlic, minced
09 - 2 stalks lemongrass, bruised and cut into 2-inch pieces, optional
10 - 4 kaffir lime leaves, optional

→ Broth

11 - 2 tablespoons red curry paste
12 - 3⅓ cups coconut milk, full fat or light
13 - 2 cups chicken broth
14 - 1 tablespoon fish sauce
15 - 1 tablespoon brown sugar
16 - Juice of 1 lime

→ Garnishes

17 - Fresh cilantro, chopped
18 - Fresh red chili, sliced, optional
19 - Lime wedges

# How-To Steps:

01 - Heat a large pot over medium heat. Add a splash of oil and sauté the ginger, garlic, and lemongrass for 1 minute until fragrant.
02 - Stir in the red curry paste and cook for another minute to release its flavors.
03 - Add the chicken slices and cook for 2–3 minutes, stirring to coat with the curry paste.
04 - Pour in the coconut milk and chicken broth. Add the kaffir lime leaves, carrots, mushrooms, and red bell pepper.
05 - Bring to a gentle simmer and cook for 10–12 minutes, until the chicken is cooked through and vegetables are tender.
06 - Stir in the fish sauce, brown sugar, and lime juice. Adjust seasoning to taste.
07 - Add baby spinach or bok choy and simmer for 1–2 minutes until just wilted.
08 - Remove lemongrass stalks and kaffir lime leaves. Ladle soup into bowls and garnish with spring onions, cilantro, fresh chili, and serve with lime wedges.

# Expert Suggestions:

01 -
  • It comes together in under 45 minutes but tastes like you've been simmering it all day.
  • The coconut broth is naturally silky without any heavy cream, making it feel indulgent yet light.
  • You can easily swap proteins or vegetables depending on what's in your fridge, so it never gets boring.
  • It's gluten-free and dairy-free, so it works for almost any dietary preference without tasting restricted.
02 -
  • Don't skip toasting the curry paste—it's the difference between a soup that tastes like someone mixed things together and one that tastes intentional and layered.
  • Slice your chicken thin so it cooks through in the time the vegetables need to soften; thick chunks will end up overcooked by the time everything else is done.
  • Fish sauce smells stronger than it tastes once cooked, and removing it completely leaves your soup tasting flat and one-dimensional.
  • The lime juice at the end is crucial—it lifts all the flavors and keeps the richness of the coconut from feeling heavy.
03 -
  • Bruise your lemongrass by smashing it gently with the side of your knife before adding it—this releases more of its essential oils into the broth.
  • If your coconut milk has separated, whisk it together before opening the can so you get consistent creaminess throughout the soup.
  • Keep the heat at a gentle simmer rather than a rolling boil so the chicken stays tender and the broth stays clear and beautiful.
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