Kevin’S Thai-Style Coconut Chicken Recipe


Kevin's Thai-Style 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


  • 1.5 lbs 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
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 1 thumb-sized piece of ginger, peeled and sliced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 tablespoon vegetable oil
  • Fresh cilantro, for garnish
  • Steamed jasmine rice, for serving


  1. In a large skillet or wok, heat the vegetable oil over medium heat.
  2. Add the minced garlic, sliced ginger, and bruised lemongrass to the skillet. Sauté for 2-3 minutes until fragrant.
  3. Add the chicken pieces to the skillet and cook until browned on all sides, about 5 minutes.
  4. Push the chicken to one side of the skillet and add the red curry paste. Cook for 1 minute, stirring constantly.
  5. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
  6. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
  7. Add the sliced bell pepper and