Description
This Thai Chicken Coconut Curry is creamy, spicy, and full of bold flavors. Tender chicken is simmered in a fragrant coconut milk curry sauce with veggies and Thai spices. Serve it over steamed jasmine rice for a comforting and satisfying meal that’s ready in about 30 minutes!
Ingredients
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1 tbsp vegetable oil
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1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
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1 small onion, sliced
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2 cloves garlic, minced
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1 tbsp fresh ginger, minced
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1-2 tbsp red curry paste (to taste)
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1 (13.5 oz) can coconut milk
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1 tbsp fish sauce (or soy sauce for a milder option)
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1 tbsp brown sugar
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1 bell pepper, sliced
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1 cup snow peas or green beans
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Fresh basil or cilantro, for garnish
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Lime wedges, for serving
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Cooked jasmine rice, for serving
Instructions
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Sauté the chicken:
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until lightly browned, about 5–6 minutes. Remove and set aside. -
Build the flavor:
In the same pan, add onion, garlic, and ginger. Cook 2–3 minutes until softened and fragrant. Stir in red curry paste and cook for 1 minute. -
Add coconut milk & seasonings:
Pour in coconut milk, fish sauce, and brown sugar. Stir well to combine and bring to a simmer. -
Simmer with veggies:
Add bell pepper, snow peas, and cooked chicken back into the pan. Simmer for 8–10 minutes, or until chicken is cooked through and veggies are tender-crisp. -
Serve:
Spoon over rice and garnish with fresh herbs and lime wedges.
Notes
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Adjust spice level by adding more or less curry paste.
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Add other veggies like zucchini, carrots, or baby corn for variety.
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Make it vegetarian by swapping chicken for tofu or chickpeas.