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Thai Chicken Coconut Curry

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A creamy and aromatic Thai chicken coconut curry that combines tender chicken simmered in rich coconut milk with fragrant spices and fresh herbs for a flavorful meal.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp vegetable oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup bamboo shoots, drained
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • Fresh basil leaves
  • Juice of 1 lime
  • Cooked jasmine rice, to serve

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium heat.
  2. Add the sliced onion, garlic, and grated ginger; sauté until fragrant and softened, about 3 minutes.
  3. Stir in the red curry paste and cook for 1 minute to release the flavors.
  4. Add the chicken pieces to the pan and cook until they start to brown, about 5 minutes.
  5. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine.
  6. Add the red bell pepper and bamboo shoots, simmer the curry for 10-12 minutes until the chicken is cooked through and the sauce has thickened slightly.
  7. Remove from heat, stir in lime juice and fresh basil leaves.
  8. Serve hot over cooked jasmine rice.

Notes

For extra heat, add sliced fresh chili or a pinch of chili flakes. Garnish with additional basil and a wedge of lime for added freshness.

Find it online: https://seasonedrecipe.com/thai-chicken-coconut-curry/