Are you in the mood for a vibrant and flavorful dish that transports you straight to Southeast Asia? This Thai chicken coconut curry is your ticket to a culinary adventure, bursting with aromatic spices and creamy coconut milk. It’s a dish that warms the soul and excites the palate, perfect for weeknight dinners or impressing guests.
With the perfect balance of sweet, spicy, and savory notes, this curry brings together tender chicken, fresh vegetables, and a rich coconut sauce that will leave you craving more. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding, making it a staple in any kitchen.
Delicious Thai Chicken Coconut Curry Recipe
This Thai chicken coconut curry is a hearty and satisfying dish made with juicy chicken pieces simmered in a fragrant mix of coconut milk, red curry paste, and fresh vegetables. It’s creamy, aromatic, and packed with flavor, making it a delightful option for those who love a little heat in their meals.
The taste is a harmonious blend of savory chicken, sweet coconut, and a hint of spice, creating a delightful explosion of flavors in every bite.
Ingredients
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- Fresh basil or cilantro for garnish
- Cooked rice for serving
Instructions
- Heat the oil in a large pan over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
- Add the chicken pieces to the pan and cook until browned on all sides (approximately 5-7 minutes).
- Stir in the red curry paste and cook for another 2 minutes, allowing the flavors to meld.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Add the sliced bell pepper, broccoli, and carrots. Bring the mixture to a gentle simmer and cook for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
- Serve the curry hot, garnished with fresh basil or cilantro over a bed of cooked rice.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 15g