Description
This Thai Chicken Coconut Curry features tender chicken thighs simmered in a creamy coconut milk sauce with aromatic spices and fresh vegetables. Served over jasmine rice, it offers a comforting taste of Thailand that’s both vibrant and flavorful.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 cup baby spinach
- Juice of 1 lime
- Fresh basil leaves, for garnish
- Cooked jasmine rice, for serving
Instructions
- Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable.
- In a large bowl, season the chicken pieces with a pinch of salt and pepper.
- Chop the onion finely, mince the garlic, and grate the ginger.
- Slice the red bell pepper into thin strips and trim the ends of the snap peas or green beans. If using green beans, cut them into 1-inch pieces.
- Set all the prepared ingredients aside.
- In a large pot or deep skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.
- Stir in the red curry paste and cook for about 2 minutes to release its flavors.
- Add the chicken pieces, ensuring they are well coated with the curry paste. Cook for about 5-7 minutes until browned on all sides.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
- Reduce the heat to low and let it cook for about 15-20 minutes, stirring occasionally.
- After 15 minutes, add the sliced red bell pepper and snap peas or green beans. Stir them into the curry.
- Continue to simmer for another 5-7 minutes until the vegetables are tender but still vibrant.
- Add the baby spinach and let it wilt for about 1-2 minutes.
- Remove the pot from heat and squeeze the juice of one lime over the curry.
- Taste and adjust seasoning if necessary.
- Serve the Thai chicken coconut curry in bowls over cooked jasmine rice, garnished with fresh basil leaves.
Notes
- Adjust the level of spiciness by adding more or less red curry paste according to your taste.
- You can substitute chicken thighs with chicken breast if preferred, but thighs tend to be juicier.
- Feel free to add other vegetables like carrots or zucchini for more variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes