Start by heating some oil in a wide pan over medium heat. Once it’s hot, add in the chopped onions, shallots, ginger, and garlic. Sauté them until they smell fragrant and turn golden. Be sure to keep an eye on them since garlic and ginger can burn quickly, and you don’t want that to affect the flavor of the dish.

Next, add the Thai red curry paste and stir it in until it becomes aromatic and you see a little oil releasing from the sides. If you prefer milder heat, check the label on your curry paste—many brands offer a “mild” option. This step really boosts the flavor, so choose your paste based on your spice preference.

Add the curry powder, paprika, black pepper, and a little salt. Sauté for about 1–2 minutes until the spices become fragrant, but be careful not to burn them. This simple step, known as “blooming,” helps release the oils from the spices, bringing out deeper and richer flavors. Make sure to keep stirring to prevent them from sticking or burning.

Once the spices are fragrant, add the chicken pieces and give everything a good stir so the chicken gets coated in all that flavor. Let the chicken cook undisturbed for about 2 minutes, allowing it to sear slightly, which helps lock in its juices.

Now, pour in the chicken broth and mix it well with the chicken. If you have vegetable broth instead, that works too, and I recommend using low-sodium broth so you can control the saltiness better. Broth adds a rich depth to the curry, so I prefer it over water.

Once the broth is mixed in, cover the pan with a lid and let it cook for 7 to 10 minutes. Since we’re using boneless chicken breast, it should cook within this time. If you’re using bone-in pieces, just add a little more time to make sure they’re fully cooked.

Once the chicken is cooked, uncover the pan and stir in the sliced bell peppers. Adding them at this stage helps maintain their texture while infusing the curry with flavor. Feel free to add other veggies like squash or snap peas depending on what you prefer!

Next, pour in the coconut milk and give it all a good stir. If you prefer a creamier texture, full-fat coconut milk is the way to go. For a lighter version, light coconut milk works perfectly fine too.

Let the curry simmer for about 5 to 7 minutes, so the flavors can really meld together. This simmering step helps the chicken absorb the creamy coconut milk, while the veggies soften just right.

Serve this rich and creamy Coconut Chicken Curry with a bowl of fluffy white, basmati, or jasmine rice, or any other side you prefer. For more ideas, check out the Serving Suggestions section below!