🌶️ Ultimate Thai-Inspired Coconut Chicken Curry with Rice 🥥🍚
Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4
Calories per serving: ~480 kcal
🛒 Ingredients
🍗 500g boneless chicken breast, cut into bite-sized cubes
🫑 1 red bell pepper, thinly sliced
🧅 1 small onion, finely chopped
🧄 2 garlic cloves, minced
🧑🍳 1 tbsp fresh grated ginger
🛢️ 2 tbsp vegetable oil
🥥 400ml canned coconut milk
🌶️ 1 tbsp yellow curry powder
🧂 Salt, to taste
🧪 1 tsp fish sauce (optional, for umami)
🍋 Juice of ½ lime, plus wedges for serving
🌿 2 tbsp fresh chopped cilantro
🌶️ 1 tsp chili flakes (for garnish)
🍚 Steamed jasmine rice, to serve
👩🍳 Instructions
Sear the Chicken: Heat 1 tbsp oil in a large skillet over medium heat. Add chicken pieces and brown for 3–4 minutes, until lightly golden but not fully cooked. Remove and set aside.
Sauté Aromatics: In the same skillet, add remaining oil, then sauté onion for 2 minutes. Add garlic and ginger, cooking another 1 minute until fragrant.
Build the Curry Base: Stir in the curry powder and toast for 30 seconds. Pour in coconut milk, stirring well to combine.
Simmer Chicken: Return the chicken to the skillet. Add bell pepper, fish sauce, and a pinch of salt. Simmer uncovered for 12–15 minutes, stirring occasionally, until chicken is fully cooked and sauce has thickened slightly.
Finish with Lime: Stir in lime juice and half of the chopped cilantro. Adjust salt if needed.
Plate and Serve: Serve hot with steamed jasmine rice. Garnish with remaining cilantro and chili flakes. Add a lime wedge on the side for extra zing!
🔁 Notes & Variations
Substitute chicken with tofu or shrimp for a vegetarian or pescatarian twist.
Add veggies like snow peas or baby corn for texture and color.
Use green or red curry paste instead of curry powder for a more authentic Thai flavor.