Description
Experience the vibrant flavors of Thai Coconut Curry Chicken, featuring tender chicken thighs simmered in a creamy coconut milk sauce with red curry paste, fresh ginger, and colorful vegetables. This aromatic dish is perfect served over jasmine rice for a satisfying meal.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 1 cup baby spinach
- Juice of 1 lime
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- Start by gathering all your ingredients. This makes the cooking process smoother and more enjoyable.
- In a large bowl, season the chicken pieces with a pinch of salt and pepper.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the seasoned chicken pieces.
- Cook the chicken for about 5-7 minutes, stirring occasionally, until browned on all sides. It doesnt need to be cooked through at this stage.
- Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the chopped onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and grated ginger, cooking for an additional minute.
- Stir in the red curry paste and cook for about 2 minutes to release its flavors.
- Pour in the coconut milk and chicken broth, stirring well to combine.
- Add the fish sauce and brown sugar, stirring until the sugar is dissolved.
- Return the browned chicken to the skillet, stirring to coat in the sauce.
- Add the sliced red bell pepper and snap peas (or green beans).
- Cover the skillet and let the curry simmer for about 10-15 minutes, stirring occasionally.
- Check the chicken for doneness; it should be cooked through and tender.
- Add the baby spinach to the skillet and stir until wilted, about 2 minutes.
- Remove from heat and squeeze the juice of one lime over the curry.
- Stir to combine all ingredients and adjust seasoning if necessary.
- Spoon a generous portion of the Thai coconut curry chicken over a bed of jasmine rice.
- Garnish with fresh cilantro and serve with lime wedges on the side.
- Enjoy your homemade Thai coconut curry chicken!
Notes
- Feel free to customize the vegetables based on your preference or what you have on hand.
- For a spicier kick, add more red curry paste or some sliced chili peppers.
- This dish can be made ahead of time and reheats well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes