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thai coconut curry chicken

thai coconut curry chicken

This Thai Coconut Curry Chicken is a vibrant and aromatic dish that blends tender chicken with a flavorful coconut curry sauce. It's perfect served over jasmine rice or with naan, making it a comforting and satisfying meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet or wok
  • 1 measuring cups and spoons
  • 1 cutting board
  • 1 wooden spoon or spatula
  • 4 serving bowls

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces (about 450g)
  • 2 tablespoons red curry paste
  • 1 can coconut milk (13.5 oz)
  • 1 cup chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 medium red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 1 cup broccoli florets
  • fresh basil leaves, for garnish
  • lime wedges, for serving

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
  • Add the minced garlic and ginger to the skillet. Stir and cook for another minute until fragrant.
  • Increase the heat to medium-high and add the chicken pieces, cooking until browned on all sides for about 5-6 minutes.
  • Stir in the red curry paste and cook for an additional minute to coat the chicken.
  • Pour in the coconut milk and chicken broth, mixing well. Add the fish sauce and brown sugar, then bring to a simmer.
  • Reduce the heat to medium and add the sliced red bell pepper, green beans, and broccoli. Cook for about 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
  • Taste and adjust the seasoning if necessary. Remove from heat.
  • Serve hot, garnished with fresh basil leaves and lime wedges on the side.

Notes

Serve with steamed jasmine rice or rice noodles to soak up the delicious sauce.
You can customize this dish by adding other vegetables such as zucchini, carrots, or snap peas.
For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.