Description
A rich and aromatic Thai-inspired chicken coconut curry simmered in a creamy coconut milk sauce with tender chicken, vibrant vegetables, and bold spices a comforting, flavorful meal ready in under 30 minutes.
Ingredients
1 lb boneless, skinless chicken breasts, sliced thin
1 tbsp coconut oil or vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste
1 red bell pepper, sliced
1 cup carrots, julienned
1 can (13.5 oz) coconut milk
1/2 cup chicken broth
1 tbsp fish sauce (or soy sauce for milder flavor)
1 tbsp brown sugar
Juice of 1 lime
Fresh cilantro and Thai basil for garnish
Cooked jasmine rice, for serving
Instructions
1. Heat coconut oil in a large skillet or wok over medium heat.
2. Add onion, garlic, and ginger; sauté until fragrant and softened.
3. Stir in red curry paste and cook for 1 minute to release the flavors.
4. Add sliced chicken and cook until lightly browned.
5. Stir in bell pepper and carrots; cook for another 2 minutes.
6. Pour in coconut milk and chicken broth; bring to a gentle simmer.
7. Add fish sauce and brown sugar; simmer for 10 minutes, stirring occasionally.
8. Remove from heat and stir in lime juice.
9. Garnish with fresh cilantro and Thai basil.
10. Serve hot over jasmine rice.
Notes
Adjust spice level by adding more or less curry paste.
Substitute tofu for a vegetarian version.
Leftovers taste even better the next day — store refrigerated for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
Keywords: Thai chicken curry, coconut curry, red curry chicken, easy Thai dinner, coconut milk curry