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thai coconut curry chicken

This creamy and fragrant Thai coconut curry chicken is a delightful blend of flavors that brings warmth and comfort to your dining table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large skillet or wok
  • 1 cutting board
  • 1 measuring cups
  • 1 measuring spoons
  • 1 wooden spoon or spatula

Ingredients
  

  • 1.5 pounds chicken breast, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 number onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste Adjust for spiciness.
  • 1 can coconut milk 13.5 ounces or 400ml.
  • 1 cup chicken broth 240ml.
  • 1 number red bell pepper, sliced
  • 1 cup snap peas 150g.
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 number lime, juice Juice of 1 lime.
  • to taste salt and pepper
  • for serving cooked rice
  • for garnish fresh cilantro

Instructions
 

  • Heat vegetable oil in a large skillet or wok over medium heat. Once hot, add the sliced onion and sauté until translucent, about 5 minutes.
  • Add minced garlic and grated ginger to the skillet. Cook for 1-2 minutes until fragrant.
  • Stir in the red curry paste and cook for another minute to enhance the flavors.
  • Add the chicken pieces to the skillet, stirring well to coat them in the spice mixture. Cook for about 5-7 minutes until the chicken is no longer pink.
  • Pour in the coconut milk and chicken broth, then bring the mixture to a simmer.
  • Add the red bell pepper and snap peas to the skillet. Cook for 8-10 minutes, allowing the vegetables to soften but still retain some crunch.
  • Stir in the soy sauce, fish sauce, and brown sugar. Cook for an additional 2-3 minutes, adjusting seasoning with salt and pepper to taste.
  • Remove from heat and stir in lime juice just before serving.
  • Serve the curry over cooked rice and garnish with fresh cilantro.

Notes

Adjust the spiciness by reducing or increasing the amount of red curry paste to suit your taste.
You can substitute chicken with tofu or shrimp for a different protein source.
For added depth of flavor, consider adding a splash of coconut vinegar or a handful of baby spinach towards the end of cooking.