Description
Fragrant Thai chicken coconut curry blends exotic spices with creamy coconut milk for a soul-warming experience. Succulent chicken and tender vegetables mingle in this aromatic dish, inviting you to savor the rich, complex flavors of Southeast Asian cuisine.
Ingredients
Scale
- 1 pound (454 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon (15 ml) vegetable oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) fresh ginger, minced
- 1–2 tablespoons (15–30 ml) red curry paste (to taste)
- 1 (13.5 oz/400 ml) can coconut milk
- 1 tablespoon (15 ml) fish sauce (or soy sauce for a milder option)
- 1 tablespoon (15 ml) brown sugar
- 1 bell pepper, sliced
- 1 cup (150 g) snow peas or green beans
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
- Cooked jasmine rice, for serving
Instructions
- Sear Chicken: Ignite a large skillet or wok over medium-high heat with oil. Caramelize chicken pieces until golden and partially cooked, then transfer to a holding plate.
- Develop Aromatic Base: In the identical pan, sauté diced onions, minced garlic, and grated ginger until translucent and fragrant. Introduce red curry paste and toast for a brief moment to intensify flavors.
- Create Curry Sauce: Stream coconut milk into the pan, incorporating fish sauce and brown sugar. Whisk thoroughly to create a harmonious, creamy sauce and allow to gently bubble.
- Integrate Proteins and Vegetables: Return seared chicken to the pan alongside crisp bell peppers and tender snow peas. Allow the mixture to simmer, ensuring chicken reaches complete doneness and vegetables maintain a vibrant, crisp texture.
- Plate and Garnish: Ladle the aromatic curry over fluffy rice, adorning with fresh herb sprigs and zesty lime wedges for a burst of brightness and complexity.
Notes
- Adjust the amount of red curry paste based on your spice tolerance. Start with less and gradually add more to achieve the perfect heat level without overwhelming the dish.
- Avoid overcooking chicken by removing it from the pan once lightly browned. The final simmering stage will ensure it’s fully cooked while remaining tender and juicy.
- Add vegetables towards the end of cooking to maintain their crisp texture and vibrant color. Overcooking can make them soggy and dull.
- Toast the curry paste briefly in the pan to release its aromatic oils and intensify the overall flavor profile of the curry before adding liquid ingredients.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 380
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg