Do Share Recipe

I have to tell you, this Creamy Thai Red Curry Chicken Bowls Recipe is one of my absolute favorite weeknight dinners. I made it last night, and the flavors blew me away—the perfect mix of spicy, sweet, and savory. The creamy coconut sauce clings to tender chicken and fresh veggies, making every bite comforting and satisfying.

I love how quickly it comes together without feeling rushed. If you’re looking for a dish that’s easy, vibrant, and packed with flavor, you can also enjoy similar Buffalo Cauliflower Steak Recipe.

Ingredients

Here’s everything you need to make these bowls perfectly. I’ll also share tips to get the best results.

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces – I use thighs for juiciness; breasts can dry out.
1 can (14 oz) coconut milk – full-fat gives a creamier texture.
2 tbsp Thai red curry paste – adds authentic heat; adjust to taste.
1 tbsp fish sauce – enhances umami; substitute soy sauce for vegetarian option.
1 tbsp brown sugar – balances the spice naturally.
1 red bell pepper, sliced – fresh peppers add crisp texture.
1 cup broccoli florets – avoid frozen for best texture.
1 small onion, thinly sliced – sweetens the curry as it cooks.
2 cloves garlic, minced – always use fresh for maximum flavor.
1 tsp ginger, grated – gives a warm, zesty undertone.
Juice of 1 lime – adds brightness; zest works too.
Fresh cilantro, chopped – garnish for fresh aroma.
Cooked jasmine rice or brown rice, for serving – I like the fragrant jasmine for authenticity. You can also enjoy a sweet finish like Salted Caramel Chocolate Chip Cookies Recipe after dinner.

Note: several serving as a note of full line under the ingredients quantity.

Variations

I like experimenting with this recipe:

Dairy-free: Already coconut-based, so no change needed.
Sugar-free: Swap brown sugar with a small drizzle of honey or omit.
Extra veggies: Add zucchini, carrots, or snap peas for more crunch.
Protein swap: Tofu, shrimp, or tempeh works wonderfully instead of chicken.
Heat tweak: Add extra red chili flakes or a splash of sriracha for more spice.

Cooking Time

Here’s a quick breakdown so you can plan your meal:

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Equipment You Need

I always keep these handy:

Large skillet or wok – for sautéing chicken and vegetables evenly.
Knife and cutting board – prepping ingredients quickly.
Measuring spoons and cups – for precise flavor balance.
Wooden spoon or spatula – for stirring without scratching pans.

How to Make Creamy Thai Red Curry Chicken Bowls Recipe

Prepare the Ingredients

I start by cutting chicken into bite-sized pieces and slicing all the vegetables. Prepping everything beforehand makes cooking stress-free. Mince garlic and grate ginger fresh—it makes a big difference in aroma.

Cook the Chicken

Heat a tablespoon of oil in your skillet over medium-high heat. Add the chicken in a single layer, searing until golden and mostly cooked through. Remove chicken and set aside; you’ll finish cooking in the curry sauce.

Sauté Aromatics and Veggies

In the same pan, add onion, garlic, ginger, and bell pepper. Sauté for 2–3 minutes until fragrant, then toss in broccoli. I love how these veggies stay crisp while soaking up the sauce.

Make the Curry Sauce

Add red curry paste to the vegetables and cook for a minute to bloom the flavors. Pour in coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a gentle simmer.

Combine Chicken and Sauce

Return the chicken to the pan, stirring gently to coat it in the creamy curry. Simmer for another 5 minutes until chicken is fully cooked and the sauce thickens slightly.

Finish and Garnish

Squeeze in lime juice and sprinkle chopped cilantro over the top. I always taste at this stage and adjust salt or spice as needed.

Additional Tips for Making this Recipe Better

From my experience, these little tweaks make a big difference:

I always use fresh ginger and garlic; jarred versions don’t pack the same punch.
Let the curry simmer gently; high heat can separate the coconut milk.
Slice veggies uniformly so they cook evenly.
Taste as you go—I often add more lime or fish sauce to balance flavors.
For extra creaminess, stir in a teaspoon of peanut butter at the end.

How to Serve Creamy Thai Red Curry Chicken Bowls Recipe

I love serving these bowls over steaming jasmine rice for a beautiful presentation. Drizzle a bit of extra coconut milk or curry sauce on top for visual appeal. Garnish with fresh cilantro, lime wedges, and a few sliced red chilies for color.

Nutritional Information

Here’s a rough guide per serving, based on four servings:

Calories: 420 kcal – creamy yet balanced portion.
Protein: 28 g – thanks to the chicken.
Carbohydrates: 22 g – mostly from vegetables and rice.
Fat: 25 g – mainly from coconut milk, which is heart-healthy.

Make Ahead and Storage

Storing

I usually let the curry cool completely, then store in an airtight container. It stays fresh in the fridge for 3–4 days.

Freezing

This curry freezes beautifully. Portion it in freezer-safe containers and freeze for up to 2 months. I recommend thawing overnight in the fridge before reheating.

Reheating

Reheat gently in a skillet over low heat, stirring occasionally. I like to add a splash of coconut milk or water to restore creaminess.

Why You’ll Love This Recipe

Here’s why I always go back to this dish:

Quick and easy: Perfect for weeknight dinners.
Versatile: Works with chicken, tofu, or shrimp.
Flavor-packed: Creamy, spicy, and slightly sweet all in one bite.
Customizable: Adjust heat, veggies, and protein to your liking.
Impressive presentation: Looks restaurant-quality with minimal effort.

Ben Carraoli