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Thai Chicken Coconut Curry

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A flavorful and creamy Thai chicken coconut curry that combines tender chicken, rich coconut milk, and aromatic spices for a comforting and vibrant dish.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, minced
  • 2 tbsp red Thai curry paste
  • 1 can (14 oz/400ml) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 1/2 cup fresh basil leaves
  • Juice of 1 lime
  • Cooked jasmine rice, for serving
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Heat vegetable oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes.
  2. Add garlic and ginger; cook for 1 minute until fragrant.
  3. Stir in the red curry paste and cook for another minute to release the flavors.
  4. Add chicken pieces and cook, stirring often, until they are no longer pink on the outside, about 5 minutes.
  5. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer.
  6. Add fish sauce and brown sugar, then stir well.
  7. Add sliced red bell pepper and snap peas. Simmer uncovered for 7-10 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
  8. Stir in fresh basil leaves and lime juice just before removing from heat.
  9. Serve hot over cooked jasmine rice and garnish with fresh cilantro if desired.

Notes

For extra heat, add sliced Thai chili peppers or a dash of chili flakes during cooking. This curry pairs perfectly with steamed jasmine rice or warm naan bread.

Find it online: https://delilita.com/thai-chicken-coconut-curry/