Description
Spicy Thai chicken coconut curry delivers a symphony of complex flavors from Southeast Asian cuisine. Creamy coconut milk, tender chicken, and aromatic spices create a comforting meal you’ll savor with each delicious bite.
Ingredients
Scale
- 1 lb (454 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 (13.5 oz/400 ml) can coconut milk
- 2 tbsps red curry paste (to taste)
- 1 tbsp vegetable oil
- 1 tbsp fish sauce (or soy sauce for a milder option)
- 1 tbsp brown sugar
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 cup snow peas or green beans
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
- Cooked jasmine rice, for serving
Instructions
- Sear Chicken: Heat skillet or wok to high temperature and caramelize chicken pieces until golden brown, creating a rich exterior. Remove browned chicken and set aside.
- Build Flavor Base: In the same pan, sauté onions, garlic, and ginger until fragrant and translucent, developing a robust aromatic foundation for the curry.
- Activate Spices: Introduce red curry paste, stirring intensely to release its deep, complex flavor profile and integrate seamlessly with the aromatic base.
- Create Sauce: Pour coconut milk into the pan, blending with fish sauce and brown sugar. Whisk until the mixture transforms into a smooth, harmonious liquid with balanced depth.
- Combine and Simmer: Return chicken to the sauce, adding bell peppers and snow peas. Gently simmer the ensemble, allowing ingredients to meld and chicken to cook completely while maintaining vegetable crispness.
- Garnish and Serve: Present the curry over steamed rice, crowning the dish with fresh herbs and a vibrant lime wedge to enhance the overall flavor experience.
Notes
- Sear Chicken Carefully: Brown chicken pieces on high heat to lock in flavor and create a delicious caramelized exterior without overcooking.
- Balance Spice Levels: Adjust red curry paste quantity based on personal heat tolerance; start with less and gradually increase for perfect flavor intensity.
- Vegetable Timing Matters: Add vegetables like bell peppers and snow peas towards the end of cooking to maintain crisp texture and vibrant color.
- Enhance Depth of Flavor: Allow aromatics like ginger, garlic, and onions to develop a deep, fragrant base before adding curry paste and liquids.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg