Thai Coconut Curry Chicken
Thai Coconut Curry Chicken is a creamy, aromatic, and flavorful dish that combines tender chicken, vibrant red curry paste, and rich coconut milk. Infused with fresh ginger, garlic, and a variety of vegetables, this dish offers a perfect balance of spicy, sweet, and savory flavors.It’s a quick and easy recipe that can be made in under 30 minutes, making it ideal for a weeknight dinner or a weekend treat. The dish can be customized with different proteins or vegetables and is served best with steamed rice to soak up the delicious curry sauce.
Equipment
- 1 large sauté pan or Dutch oven (12-inch)
- 1 wooden spoon or spatula (1)
- 1 sharp knife (1)
- 1 cutting board (1)
- 1 set of measuring spoons and cups (1)
Ingredients
- 1 lb chicken thighs or breasts boneless and skinless, cut into bite-sized pieces
- 1 can 13.5 oz coconut milk, full-fat
- 2 tablespoons red curry paste
- 2 cloves garlic minced
- 1- inch piece ginger grated
- 1 stalk lemongrass optional, finely chopped
- 1 bell pepper sliced
- 1 medium onion sliced
- 2 medium carrots sliced
- 1/2 cup baby corn optional, sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- Fresh basil for garnish
- Chili flakes for garnish (optional)
Instructions
- Prep the Ingredients: Slice the chicken, vegetables, and fresh herbs. Mince the garlic, grate the ginger, and finely chop the lemongrass if using.
- Sauté Aromatics and Curry Paste: Heat the vegetable oil in a large sauté pan or Dutch oven over medium heat. Add the garlic, ginger, and lemongrass (if using) to the pan and sauté for about 2 minutes, or until fragrant. Stir in the red curry paste and cook for another 1-2 minutes to allow the paste to deepen in flavor.
- Cook the Chicken: Add the chicken pieces to the pan and stir to coat them with the curry paste and aromatics. Cook for about 5-6 minutes, turning occasionally, until the chicken is browned on all sides.
- Add Coconut Milk and Simmer: Pour in the coconut milk and stir to combine.Add the fish sauce, brown sugar, and lime juice. Bring the curry to a simmer, then lower the heat and cook for another 10 minutes, allowing the chicken to cook through and the flavors to meld.
- Add Vegetables: Add the bell pepper, onion, carrots, and baby corn (if using) to the pan. Continue to simmer for an additional 5-7 minutes until the vegetables are tender but still have a slight crunch.
- Final Adjustments and Garnishing: Taste the curry and adjust seasoning with salt, pepper, or more lime juice if desired. Remove from heat and garnish with fresh cilantro, basil, and chili flakes if desired.
- Serve: Serve the Thai Coconut Curry Chicken over steamed jasmine rice and enjoy!
Notes
Recipe Notes
- Adjust the spice: If you prefer a milder curry, reduce the amount of red curry paste or omit chili flakes. For more heat, feel free to add extra curry paste or use a spicier chili.
- Vegetable variations: You can easily customize the vegetables in this dish. Zucchini, sweet potatoes, or mushrooms are great alternatives to bell peppers and carrots.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove with a little extra coconut milk to restore the creamy texture.
- Protein substitutions: Feel free to substitute chicken with shrimp, tofu, or beef for a variation on the dish. Adjust cooking times accordingly.