Coconut Thai Chicken Curry
Ingredients:
For the Curry:
2 tbsp coconut oil or olive oil
1 lb chicken breasts or thighs, cut into bite-sized pieces
1 small onion, sliced
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp Thai red curry paste
1 can (14 oz) full-fat coconut milk
½ cup chicken broth
1 tbsp soy sauce or fish sauce
1 tsp brown sugar or honey
1 tbsp fresh lime juice
½ tsp salt (adjust to taste)
½ tsp black pepper
Vegetables (Optional):
1 red bell pepper, sliced
1 cup broccoli florets
1 small carrot, thinly sliced
Handful of Thai basil or cilantro (for garnish)
Optional Toppings:
Crushed peanuts or cashews
Sliced Thai chili peppers (for extra spice)
Extra lime wedges
Instructions:
Sauté the Aromatics: Heat the oil in a large skillet over medium heat. Add onion, garlic, and ginger. Cook for 1–2 minutes until fragrant.
Cook the Chicken: Add chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through.
Add the Curry Paste: Stir in Thai red curry paste and cook for another 1–2 minutes, allowing the flavors to deepen.
Pour in the Coconut Milk and Broth: Slowly add the coconut milk and chicken broth. Stir well and bring to a gentle simmer.
Add Vegetables and Simmer: Stir in bell pepper, broccoli, and carrots. Simmer for 5–7 minutes until vegetables are tender but still vibrant.
Season the Curry: Add soy or fish sauce, brown sugar or honey, lime juice, salt, and pepper. Let simmer for another 3–4 minutes.
Garnish and Serve: Turn off the heat and stir in fresh Thai basil or cilantro. Serve warm over jasmine or coconut rice, or with naan on the side.
Notes:
For extra creaminess, stick with full-fat coconut milk.
Make it spicier with extra curry paste or Thai chilis, or milder by adding more coconut milk.
Tofu, shrimp, or chickpeas can replace chicken for a vegetarian twist.
Leftovers keep well in the fridge for 4 days or freezer for 3 months.
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