Description
Spicy and creamy Thai chicken coconut curry delivers a symphony of Southeast Asian flavors that dance across your palate. Fragrant herbs, tender chicken, and rich coconut milk create an irresistible comfort dish you’ll want to savor again and again.
Ingredients
Scale
Proteins:
- 1 pound (1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Vegetables and Aromatics:
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup snow peas or green beans
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauces, Spices, and Additional Ingredients:
- 1 tablespoon vegetable oil
- 1–2 tablespoons red curry paste (to taste)
- 1 (13.5 fluid ounces) can coconut milk
- 1 tablespoon fish sauce (or soy sauce for a milder option)
- 1 tablespoon brown sugar
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
- Cooked jasmine rice, for serving
Instructions
- Warm a spacious skillet or wok over medium-high heat, allowing the cooking surface to become thoroughly heated.
- Introduce chicken pieces into the hot pan, searing until edges transform into a golden-brown hue, developing rich caramelized flavors. Transfer cooked chicken to a separate plate.
- In the identical pan, introduce finely chopped onions, minced garlic, and grated ginger, creating an aromatic foundation. Sauté until vegetables soften and release their fragrant essence.
- Incorporate vibrant red curry paste, stirring continuously to activate its intense spices and prevent burning.
- Stream coconut milk into the mixture, complementing with fish sauce and brown sugar. Whisk thoroughly to create a harmonious, creamy sauce.
- Gently reintroduce seared chicken into the bubbling curry, alongside colorful bell peppers and delicate snow peas.
- Reduce heat and allow the curry to gently simmer, enabling flavors to meld and chicken to achieve perfect tenderness.
- When vegetables reach a crisp-tender state and chicken is completely cooked, remove from heat.
- Ladle the fragrant curry over steamed rice, garnishing with fresh cilantro or Thai basil and zesty lime wedges for a burst of brightness.
Notes
- Prevent Tough Chicken: Pat chicken dry before sautéing to achieve perfect golden-brown exterior and seal in moisture, ensuring tender and juicy meat.
- Customize Spice Level: Adjust red curry paste quantity based on personal heat preference; start with less and gradually increase for balanced flavor without overwhelming spiciness.
- Vegetarian Adaptation: Replace chicken with firm tofu or mixed vegetables like cauliflower and chickpeas for a plant-based version that maintains the curry’s rich, creamy texture.
- Quick Meal Prep: Chop vegetables and measure ingredients beforehand to streamline cooking process and reduce overall preparation time, making this dish weeknight-friendly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 150 mg