Description
Savor spicy Thai chicken coconut curry, a delightful journey through Southeast Asian flavors that dances on your palate. Fragrant spices and creamy coconut milk combine to create a comforting meal that will transport you straight to Thailand’s bustling streets.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Vegetables and Aromatics:
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 bell pepper, sliced
- 1 cup snow peas or green beans
Liquids and Seasonings:
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste (to taste)
- 1 (13.5 ounces/400 milliliters) can coconut milk
- 1 tablespoon fish sauce (or soy sauce for a milder option)
- 1 tablespoon brown sugar
Garnish and Serving:
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
- Cooked jasmine rice, for serving
Instructions
- Prepare a hot skillet or wok and sizzle chicken pieces until they acquire a golden exterior, ensuring each morsel develops a rich caramelized surface. Transfer the browned protein to a temporary holding plate.
- In the same cooking vessel, introduce aromatic elements – diced onions, minced garlic, and freshly grated ginger. Allow these ingredients to soften and release their vibrant essence, creating a fragrant foundation.
- Incorporate the red curry paste, stirring vigorously to activate its complex spice profile and integrate it thoroughly with the aromatics.
- Stream coconut milk into the pan, complementing it with umami-rich fish sauce and a touch of brown sugar. Whisk the liquid ensemble until it achieves a harmonious, silky consistency.
- Reintroduce the chicken to the bubbling sauce, joining sliced bell peppers and crisp snow peas. Allow the ingredients to meld and dance together, simmering gently until the chicken reaches perfect doneness and vegetables maintain their vibrant texture.
- Elevate the dish by nestling the curry atop a bed of fluffy rice, then embellish with a scattering of fresh herbs and a zesty lime wedge for a burst of brightness.
Notes
- Choose bone-in, skin-on chicken thighs for deeper, richer flavor that stands up beautifully to the bold curry spices.
- Swap white sugar with coconut sugar for a more authentic Thai profile and lower glycemic impact.
- Pat chicken pieces completely dry before sautéing to ensure perfect golden-brown caramelization and prevent steaming instead of browning.
- For a lighter version, replace full-fat coconut milk with light coconut milk or half coconut milk, half chicken broth to reduce calories without sacrificing taste.
- Add extra vegetables like zucchini, mushrooms, or carrots to boost nutritional value and create more substantial meal.
- Customize heat levels by adjusting red curry paste quantity – start with less and gradually increase for personalized spice tolerance.
- Enable gluten-free adaptation by using tamari instead of traditional fish sauce and confirming curry paste ingredients are gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 16 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg