Easy Coconut Curry Chicken Stir-Fry

I first fell in love with coconut curry during a weekend trip to a tiny Thai street food stall in Houston — the kind of place with plastic chairs and a menu taped to the wall. One spoonful of their golden curry over rice and I was completely hooked. I spent weeks trying to recreate that same warmth and richness at home, and this stir-fry version is what I landed on. It comes together in under 20 minutes, the sauce is silky and fragrant, and my kids actually ask for seconds. This is my go-to when I want something that feels special but doesn’t require a whole afternoon in the kitchen.

aka The Golden Hour Stir-Fry

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons avocado oil
• 1 red bell pepper, seeded and sliced into thin strips
• 1 yellow bell pepper, seeded and sliced into thin strips
• 1 cup sugar snap peas, trimmed and halved on the diagonal
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and finely grated
• 2 tablespoons yellow curry paste (check label for clean ingredients)
• 1 can (13.5 oz) full-fat coconut milk, well shaken
• 2 tablespoons coconut aminos
• 1 tablespoon maple syrup
• 1 tablespoon fresh lime juice (about half a lime)
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon ground turmeric
• Fresh Thai basil leaves, for garnish
• Toasted sesame seeds, for garnish
• Cooked jasmine rice, for serving

Instructions

1. Prep the chicken: Pat the chicken pieces dry with paper towels and season with sea salt. This helps them get a nice golden sear instead of steaming in the pan.
2. Sear the chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat until the oil just begins to shimmer (about 350°F). Add the chicken in a single layer — don’t overcrowd — and cook undisturbed for 3 minutes until the bottoms are golden brown. Flip and cook another 2–3 minutes until cooked through (internal temp 165°F). Transfer to a plate and set aside.
3. Stir-fry the vegetables: Add the remaining 1 tablespoon of avocado oil to the same pan. Toss in the sliced bell peppers and snap peas. Cook for 2–3 minutes over medium-high heat, stirring frequently, until the peppers are crisp-tender with a slight char on the edges but still have a bite.
4. Build the curry base: Push the vegetables to the sides of the pan. Add the minced garlic, grated ginger, and curry paste to the center. Stir for 30–45 seconds until deeply fragrant — you’ll smell the garlic and ginger bloom together.
5. Pour in the coconut milk: Add the full can of coconut milk, coconut aminos, maple syrup, and ground turmeric. Stir everything together and bring to a gentle simmer. Let it bubble for 3–4 minutes until the sauce thickens slightly and coats the back of a spoon.
6. Combine and finish: Return the seared chicken and any accumulated juices to the pan. Toss everything to coat in the golden curry sauce. Cook for 1–2 minutes until the chicken is heated through and the sauce clings to every piece. Remove from heat and stir in the fresh lime juice.
7. Serve: Spoon the stir-fry over fluffy jasmine rice. Top with fresh Thai basil leaves and a sprinkle of toasted sesame seeds. Serve immediately with extra lime wedges on the side.

Tips

• Don’t skip the sear. Getting golden color on the chicken first adds a layer of flavor you can’t get by simmering it in the sauce from the start.
• Curry paste matters. Look for brands like Thai Kitchen or Mae Ploy that use clean ingredients without preservatives or MSG. Read the label — some contain soybean oil.
• Make it spicy. Add 1/2 teaspoon of crushed red pepper flakes or a sliced Thai chile to the curry base if you want more heat.
• Swap the protein. This works great with shrimp (cook 2 minutes per side) or extra-firm tofu (press for 15 minutes first, then cube and sear).
• Meal prep friendly. Store in airtight containers for up to 4 days. Keep the rice separate to prevent it from getting soggy. Reheat in a skillet over medium heat to revive the sauce.