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thai coconut curry chicken

thai coconut curry chicken

Indulge in the rich flavors of Thai cuisine with this Coconut Curry Chicken dish. This recipe combines tender chicken with fragrant coconut milk, fresh vegetables, and aromatic spices, creating a comforting meal that's perfect for any time of year.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 450 kcal

Equipment

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

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 tablespoons red curry paste
  • 1 can coconut milk (14 oz or 400ml)
  • 1 cup chicken broth
  • 2 cups mixed bell peppers, sliced (red, yellow, green)
  • 1 cup broccoli florets
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • to taste salt
  • fresh cilantro, for garnish
  • cooked jasmine rice, for serving

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and sauté for about 3-4 minutes until soft.
  • Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
  • Add the chicken pieces to the skillet; season with a pinch of salt and cook until the chicken is no longer pink, about 5-6 minutes.
  • Stir in the red curry paste, ensuring the chicken is well coated.
  • Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  • Add the sliced bell peppers and broccoli florets to the skillet. Let them simmer in the curry for about 10-15 minutes until the vegetables are tender and the flavors meld.
  • Stir in the soy sauce and brown sugar, adjusting the seasoning to taste.
  • Remove from heat and serve the coconut curry chicken over cooked jasmine rice. Garnish with fresh cilantro.

Notes

Feel free to customize the vegetables based on your preference or what you have on hand.
For extra heat, you can add sliced red chili or a dash of chili flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.