Kevin’S Thai Coconut Chicken Recipe


Kevin's Thai Coconut Chicken is a delicious and flavorful dish that combines the richness of coconut milk with the aromatic spices of Thai cuisine. This dish is perfect for those who love a balance of sweet, savory, and spicy flavors. The tender chicken pieces are cooked in a creamy coconut sauce that is infused with lemongrass, ginger, and red curry paste. Serve this dish with steamed jasmine rice for a complete and satisfying meal.

Prep Time: 15 minutes Cook Time: 25 minutes


  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 1 thumb-sized piece of ginger, peeled and sliced
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1/4 cup fresh basil leaves, torn
  • 1/4 cup fresh cilantro leaves, chopped
  • 2 tablespoons vegetable oil
  • Salt and pepper, to taste


  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Add the chicken pieces to the skillet and season with salt and pepper. Cook until browned on all sides, about 5 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the red curry paste and cook for 1 minute, stirring constantly.
  4. Add the coconut milk, fish sauce, brown sugar, lemongrass, and ginger to the skillet. Stir well to combine.
  5. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld together.
  6. Add the bell pepper and snap peas to the skillet and cook for an additional 5 minutes