Description
There’s something almost magical about Thai chicken coconut curry that transforms an ordinary weeknight dinner into a fragrant journey to Southeast Asia. The moment coconut milk meets aromatic curry paste in your pan, your kitchen fills with a symphony of scents that promises pure comfort in a bowl. This Thai chicken coconut curry recipe delivers all the complex flavors you’d expect from your favorite Thai restaurant, but in just 30 minutes from your own kitchen.
Ingredients
Base Ingredients:
- 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil or coconut oil
- 1 can (14 oz) full-fat coconut milk
- 1 red bell pepper, sliced into strips
- 1 small onion, thinly sliced
- 8 oz baby potatoes, halved (or regular potatoes cut into chunks)
Aromatics and Seasonings:
- 2–3 tablespoons red curry paste (adjust to taste)
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar or palm sugar
- 1 tablespoon lime juice
- 1 teaspoon lime zest
Garnishes and Finishing Touches:
- ¼ cup fresh Thai basil leaves (or regular basil)
- 2 green onions, sliced
- 1 Thai chili, thinly sliced (optional)
- Jasmine rice for serving
- Lime wedges
Instructions
1. Prepare the Base: Heat oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, seasoning lightly with salt. Cook for 4-5 minutes until golden on one side, then flip and cook another 3-4 minutes. The chicken doesn’t need to be fully cooked at this stage.
2. Build the Aromatic Foundation: Push chicken to one side of the pan and add curry paste to the empty space. Let it sizzle for 30 seconds until fragrant, then add minced garlic and ginger. Stir everything together, coating the chicken in the aromatic paste mixture.
3. Add the Coconut Milk: Pour in the coconut milk, stirring to combine with the curry paste mixture. The sauce should be smooth and well-incorporated. Bring to a gentle simmer, then add the halved potatoes. Let them cook for 8-10 minutes until fork-tender.
4. Incorporate Vegetables: Add the sliced bell pepper and onion to the curry. Simmer for 3-4 minutes until the vegetables are crisp-tender but still have a slight bite. The bell pepper should be vibrant and the onions softened but not mushy.
5. Season and Balance: Stir in fish sauce, brown sugar, lime juice, and lime zest. Taste and adjust seasonings – you want a balance of salty, sweet, and tangy flavors. If you prefer more heat, add sliced Thai chili at this stage.
6. Finish with Fresh Herbs: Remove from heat and stir in most of the Thai basil leaves, reserving some for garnish. The residual heat will wilt the basil perfectly while preserving its bright flavor.
Nutrition
- Calories: 420-450