Description
Thai Chicken Coconut Curry is a delightful and aromatic dish that combines tender chicken, vibrant vegetables, and a rich, creamy coconut sauce. This easy recipe captures the essence of Thai cuisine, boasting a beautiful balance of flavors from fresh ginger, red curry paste, and fragrant basil. Perfect for weeknight dinners or impressing guests, this curry comes together in just 30 minutes, making it a go-to choice for busy cooks seeking comfort food with an exotic twist.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, grated
- 1 cup low-sodium vegetable or chicken broth
- 1 cup bell peppers, sliced (red or yellow)
- ¼ cup fresh basil leaves
Instructions
- Cut the chicken thighs into bite-sized pieces. Dice the bell peppers and grate the ginger.
- In a large pan over medium heat, add a splash of oil and sauté minced garlic and grated ginger until fragrant (about 2 minutes).
- Add the chicken pieces to the pan and cook until lightly browned on all sides (about 5 minutes).
- Stir in the red curry paste until well combined. Pour in the broth and let simmer for 10 minutes.
- Gradually add the coconut milk while stirring gently. Add the sliced bell peppers and simmer for another 5 minutes until bubbling.
- Remove from heat and top with fresh basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 110mg