Description
This Irresistible Thai Chicken Coconut Curry recipe offers a delightful fusion of fragrant Thai herbs, tender chicken, and creamy coconut milk. It’s an easy-to-make, flavorful dish perfect for any occasion.
Ingredients
Scale
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4–5 fresh basil leaves, chopped (Thai basil if available)
- Cooked rice or quinoa, for serving
- Lime wedges, for garnish
Instructions
- Prep the Ingredients: Cut the chicken, slice the bell pepper, and prepare the onion and garlic.
- Heat Oil: In a large pot or skillet, heat the vegetable oil over medium heat.
- Cook Chicken: Add the chicken to the pot, sautéing until browned and cooked through (about 5-7 minutes). Remove and set aside.
- Sauté Vegetables: In the same pot, add the sliced onion, bell pepper, and snap peas. Cook until they begin to soften (about 3-5 minutes).
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Incorporate Curry Paste: Stir in the red curry paste, mixing well to coat the vegetables.
- Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring to combine.
- Season the Curry: Add the fish sauce, brown sugar, and lime juice. Bring the mixture to a simmer.
- Return Chicken: Add the cooked chicken back into the pot, simmering for another 10 minutes so the flavors meld together.
- Finish with Basil: Stir in the chopped basil leaves just before serving for a fresh flavor.
Notes
- Use fresh herbs like basil and cilantro for the best flavor.
- Adjust the red curry paste amount to control the spice level.
- Serve with crusty bread to soak up the sauce.
- This curry can be made vegetarian by swapping chicken for tofu or chickpeas.
- Shrimp or fish can be used as a seafood alternative.
- Add other vegetables like zucchini, spinach, or eggplant for more nutrition.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze cooled curry for up to 3 months in a freezer-safe container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Curry, Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 35g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 30g
- Cholesterol: N/A