Thai Coconut Curry Chicken
This dish is perfect for those nights when you’re craving something exotic yet comforting. Whether it’s the chilly winter months when you need a bowl of warmth or a rainy evening calling for something cozy, this recipe has you covered.
Equipment
- Large Skillet or Wok
- Cutting Board and Sharp Knife
- Garlic press or microplane
- Wooden spoon or spatula
- Measuring cups and spoons
- Saucepan
- Citrus Juicer optional
Ingredients
For the Curry:
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 2-3 tablespoons Thai red curry paste adjust to taste
- 1 pound 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 can 13.5 oz coconut milk (full-fat for creaminess)
- 1 cup chicken broth or water
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper sliced into thin strips
- 1 cup carrots julienned or sliced
- 1 cup snap peas or green beans
- Juice of 1 lime
- Fresh cilantro leaves for garnish
Optional Add-Ons:
- Crushed peanuts or cashews for topping
- Sriracha or chili flakes for extra heat
For Serving:
- Steamed jasmine rice or basmati rice
- Naan bread or roti for dipping
Instructions
Prepare the Ingredients:
- Dice the onion, mince the garlic, and grate the ginger.
- Slice the bell pepper, julienne the carrots, and trim the snap peas or green beans.
- Cut the chicken into bite-sized pieces.
Cook the Aromatics:
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the Curry Paste:
- Mix in the Thai red curry paste, stirring constantly for about 1-2 minutes to release its full flavor.
Cook the Chicken:
- Add the chicken pieces to the skillet, ensuring they’re evenly coated with the curry paste.
- Cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned.
Build the Sauce:
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the fish sauce, soy sauce, and brown sugar.
- Bring the mixture to a gentle simmer.
Add the Vegetables:
- Stir in the sliced bell pepper, carrots, and snap peas.
- Simmer for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender but still crisp.
Finish with Lime:
- Turn off the heat and stir in the lime juice.
- Taste and adjust seasoning if needed (add more fish sauce, soy sauce, or lime juice to balance the flavors).
Serve:
- Ladle the curry over steamed jasmine rice and garnish with fresh cilantro leaves.
- Sprinkle with crushed peanuts or cashews if desired.
- Serve with naan bread or roti for dipping.