The key to a good Thai coconut curry recipe isn’t the protein or veggies. It’s all about the coconutty sauce. Once you have a solid Thai coconut curry foundation recipe, you can choose your own protein and veggie adventure depending on your mood.
This Thai coconut curry recipe works beautifully with a piece of delicate cod or more substantial halibut and some sweet carrots. But it is just as satisfying with chickpeas and sweet potatoes.
Whichever adventure you choose, this Thai coconut curry will make your kitchen smell amazing and it will warm and satisfy your soul. I recommend making a double batch because you’re going to be craving more as soon as you take your last bite.
Thai Coconut Curry — Key Components
For me, Thai coconut curry is a comfort food. It should be coconutty, of course, but also have a balance of rich and delicate flavors. It should be fragrant enough to make your mouth water. There should be citrusy notes as well as texture, plus the freshness of herbs.
I like to serve Thai coconut curry over a bowl of fluffy basmati rice (see below for my secret shortcut to perfect basmati).
I don’t like Thai coconut curry recipes with long lists of ingredients that I don’t already have. For that reason, I’ve settled on this recipe with a reasonable list of ingredients that are easily accessible. This recipe doesn’t require you to buy bottles of unfamiliar products that you’ll never use again.
Green Thai Curry Paste
The one ingredient for this Thai coconut curry that may not be in your pantry already is Thai green curry paste. I love red Thai curry paste, but it delivers a lot more heat and flavor than you’ll want in a delicate coconut curry. Green curry paste is the way to go.
Green Thai curry paste is milder and gives you the complexity to make this recipe taste like something you’d get in a restaurant without buying a thousand obscure ingredients.
Thai Kitchen is a brand sold in most grocery stores. I choose to use Mike’s Organic.
Thai Coconut Curry—Weeknight Winner
This Thai coconut curry recipe comes together in about 20 minutes total. It take 10 minutes to prep the ingredients and start the sauce. You’ll need no more than 10 more minutes to let the fish or chickpeas simmer and absorb the flavor. If you already have your rice done (or use my cheat method), Thai coconut curry is definitely a 30-minute meal.
Cheat Sheet — Perfect Basmati Rice
Maybe you make great rice. Good for you. I like shortcuts.
No one makes perfect basmati rice like Indian restaurants, so when I order Indian take-out, I get a lot of extra rice. Throw it in the freezer and just move it to the fridge the day you plan to cook your Thai coconut curry. You can also thaw frozen basmati in about 15 seconds in the microwave if you forgot to thaw it in the fridge. When I’m ready to serve my Thai coconut curry, I microwave the cooked rice for 30 seconds just so it isn’t cold.
In a pinch, those handy little microwave packets of pre-cooked rice are always an option.
Thai Coconut Curry – So Simple
Once you prep your ingredients for Thai coconut curry, heat a saucepan over medium heat. Once hot, add the coconut oil and allow to heat for 20 seconds. Add the onion, garlic, ginger and curry paste and cook for about 45 seconds until everything is fragrant. Add the chicken broth and coconut milk, stir to combine.
Next, add the zest of a lime. Not sure how to go about zesting?
You’ll want to invest in one of my top kitchen tool staples – the Microplane. Your husband probably has one in the garage, but I’d recommend buying a new one dedicated to food.
I use their Classic Series Zester for zest and beyond. This is one of my can’t-live-without kitchen gadgets. It’s not only perfect for zesting citrus, it is also a great tool for grating fresh parmesan cheese over pasta or shaving chocolate over anything. Oh, and it’s the ideal tool for grating the fresh ginger for Thai coconut curry. No peeling required.
Your lime should look like this when you are finished zesting:
You want to get the dark green rind but not much of the white part underneath.
If you don’t have a fancy Microplane, don’t skip this step because the lime zest is a key part of the flavor. You can use a fork to scrape the lime zest off. Worst case scenario, just squeeze about a tablespoon of the lime juice into the broth.
Choose Your Own Adventure Thai Coconut Curry
That’s pretty much it. Bring the mixture to a slow simmer. Taste it, season with a little salt.
The two ingredients that can be adjusted to amp up flavor if you find your Thai coconut curry is too bland are the ginger and the lime, so don’t be afraid to add more of each if needed and see how that affects the flavor.
Once you are at the point where just tasting it makes you want to start drinking it, you’re ready to add your proteins and veggies. Simmering for 6-10 minutes should be more than enough to cook fish and ensure veggies are soft but not mushy.
Get your rice ready….
Because it’s time to eat!
Ingredients
- 2 tsp coconut oil
- 2 green onions including the whites, sliced and divided
- 1 large garlic clove, minced
- 1 tbsp ginger, grated or minced
- 1/2 serrano pepper, thinly sliced optional
- salt and pepper
- 2 tbsp Thai green curry paste
- 1 cup chicken broth or stock
- 1 can coconut milk (if using light milk, reduce chicken stock to 2/3 of a cup)
- 2 tsp lime zest plus juice of the lime
- 1/2 green bell pepper, sliced into bite sized strips
- 1 cup cooked basmati rice
- 1/4 cup fresh cilantro, chopped
Choose Your Own Adventure – Cod and Carrot Thai Coconut Curry
- 16 oz cod, rinsed, seasoned with salt and pepper
- 2 medium carrots, sliced into thin coins
Choose Your Own Adventure Chickpea and Sweet Potato Thai Coconut Curry
- 1 can chickpeas, rinsed and drained
- 1/2 large sweet potato, peeled and cut into bite sized pieces
- 1/2 head broccolini, cut into bite sized pieces optional
Instructions
- Prep all of your ingredients and arrange on a cutting board near the stove. Heat a medium skillet over medium heat for about 3 minutes. Add coconut oil and allow to melt fully.
- Add the sliced white portion of the green onions and some of the green parts to the pan (save a small amount of the green for garnish) along with the minced garlic, ginger and thinly sliced serrano pepper. Season with salt and pepper. Sauté gently for about a minute to release fragrance. Add 2 tbsp of Thai green curry paste and toss it with the garlic and onion, allowing the fragrance to develop for another 30 seconds.
- Add chicken broth or stock and the entire can of coconut milk (shake the can well before you open it, you should be able to hear the liquid as you shake). Stir gently to combine. Add 1-2 tsp of lime zest and the juice of half a lime to start. Allow the mixture to come to a gentle simmer, about 4 minutes (reduce heat a tad to keep from boiling). Taste and adjust ginger and lime zest to amp up flavor. Add salt if needed.
- For Cod and Carrot Thai Coconut Curry:Add the sliced carrots to the curry broth and allow to simmer for 8 minutes. Meanwhile, rinse the cod, pat dry and season with salt and pepper. Nestle the fish into the pan so that it is mostly submerged. Allow to simmer for 6 minutes. Add the green bell pepper and simmer for 2 more minutes. Test the fish and carrots for doneness. Divide cooked basmati rice between two dishes and top each with your curry. Garnish with chopped cilantro, remaining green onion parts and a squeeze of fresh lime juice on top and serve. **For added protein, add a half can of drained and rinsed chickpeas to the broth when you add the carrots.
- For Chickpea and Sweet Potato Curry:Once your broth is simmering, add an entire can of rinsed and drained chickpeas and your sweet potato chunks. Allow to simmer for 6-8 minutes. Test the sweet potatoes for doneness. Add the bell pepper and broccolini (if using) and simmer for 3 more minutes. Divide cooked basmati rice between two dishes and top each with your curry. Garnish with chopped cilantro, any remaining green onion and a squeeze of fresh lime juice to serve.
Notes
Nutrition
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