This ginger coconut curry is the ultimate weeknight savior, delivering a bowl of creamy, aromatic comfort in under an hour. Made with tender chicken thighs, vibrant peppers, and a fragrant sauce of fresh ginger and rich coconut milk, it’s an easy curry dinner that feels anything but ordinary. It’s perfect for a hectic Tuesday or a relaxed weekend meal that will transport your senses.

The first time I truly understood the magic of a great curry was on a rainy afternoon tucked away in a small Bangkok cafe. The warmth of the ginger, the creaminess of the coconut, it was a symphony in a bowl. That memory is why I love making this homemade curry for my family. It’s our go-to for chilly evenings, often paired with a simple mango lassi to cool the palate, or served alongside fluffy jasmine rice that soaks up every drop of the delicious sauce.

This recipe is a testament to how simple ingredients can create something extraordinary. While I adore the deep, complex spices in our Moroccan chicken, the bright, accessible flavors of this dish make it a regular in our rotation. It’s a culinary hug that never fails to satisfy.

Why This Curry Feels Like a Hug

• Weeknight Wonder: You can have this flavorful Thai coconut curry on the table in just 45 minutes from start to finish.
• Creamy Comfort: Full-fat coconut milk creates a luxuriously rich and velvety sauce that coats every ingredient beautifully.
• Layered Aromatics: Fresh ginger and garlic build a fragrant foundation that makes this spicy coconut chicken incredibly addictive.
• Endlessly Adaptable: This recipe is a perfect template that you can easily customize with your favorite vegetables or proteins.

Your Grocery List for Perfect Ginger Coconut Curry

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Ginger Coconut Curry

Make this delicious ginger coconut curry with tender chicken and vegetables in just 45 minutes. A flavorful Thai-inspired dinner that’s easy to prepare at home.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner

Cuisine Thai

Servings 4 servings

Calories 380 kcal

Equipment

• large pot or Dutch oven
• knife
• cutting board
• measuring spoons
• measuring cups
• grater

Ingredients

  

• 1 tablespoon coconut oil
• 1 medium yellow onion finely chopped
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 2 tablespoons red curry paste
• 1 can (13.5 fl oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
• 1 red bell pepper thinly sliced
• 1 cup frozen peas
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro chopped

Instructions

 

• Heat 1 tablespoon of coconut oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
• Add the minced garlic and grated ginger to the pot and cook for 1 minute until fragrant. Stir in the 2 tablespoons of red curry paste and cook for another minute to toast the spices.
• Pour in the entire can of coconut milk, 1 cup of vegetable broth, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
• Add the 1 pound of cubed chicken thighs to the simmering sauce. Reduce the heat to medium-low, cover the pot, and let it cook for 15 minutes, or until the chicken is cooked through and tender.
• Stir in the sliced red bell pepper and 1 cup of frozen peas. Cook uncovered for 5-7 minutes more, until the peppers are just tender-crisp.
• Remove the pot from the heat and stir in 1 tablespoon of fresh lime juice. Taste the curry and adjust seasoning if desired. Serve immediately, garnished with the chopped cilantro.

Notes

Serve immediately, garnished with the chopped cilantro.

Keyword chicken curry, ginger coconut curry, Thai curry

Make This Ginger Coconut Curry Your Own

• Vegetarian Delight: Simply swap the chicken for firm tofu or chickpeas and use a vegan fish sauce alternative.
• Seafood Twist: Add shrimp or scallops in the last few minutes of cooking until they are just opaque.
• Extra Veggie Boost: Stir in spinach, sliced carrots, or broccoli florets along with the bell peppers.

My Pro Tips for Curry Perfection

• Toast the Paste: Sautéing the curry paste with the aromatics for a full minute deepens its flavor significantly.
• Don’t Boil the Coconut Milk: Keep the sauce at a gentle simmer to prevent the coconut milk from separating or curdling.
• Chicken Thighs are Key: I highly recommend thighs over breast meat, as they remain moist and tender during cooking. This is the same tip I give for making a rich chicken stew.
• Finish with Freshness: Always add the lime juice and cilantro off the heat to preserve their bright, fresh character.

How to Keep Your Curry Fresh

• Store: Cool completely and keep in an airtight container in the refrigerator for up to 4 days. The flavors meld beautifully overnight.
• Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. Add a splash of broth if needed.
• Make-Ahead Tip: You can chop the vegetables and make the sauce base a day ahead, then simply add the chicken and simmer before serving.

Frequently Asked Questions

More Cozy Dishes You’ll Love

• Creamy Lamb Curry
• Ginger Chicken Soup
• Easy Chicken Pho
• Creamy Cauliflower Soup
• Beef Stew

Why This Ginger Coconut Curry Will Become a Regular

With its creamy texture and aromatic blend of ginger and coconut, this ginger coconut curry is the perfect solution for a quick yet deeply satisfying dinner. It’s a dish that proves homemade curry can be both effortless and extraordinary. I hope it brings as much warmth and flavor to your table as it does to mine.