Thai Chicken Coconut Curry
A creamy and fragrant Thai Chicken Coconut Curry that perfectly balances spicy, sweet, and savory flavors for a comforting and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh basil or cilantro for garnish
- Cooked jasmine rice, to serve
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes.
- Add garlic and ginger; sauté for 1 minute until fragrant.
- Stir in Thai red curry paste and cook for another minute to release the flavors.
- Add chicken pieces and cook until browned on all sides, about 5 minutes.
- Pour in coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Bring the curry to a gentle simmer and cook for 10 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Add sliced red bell pepper and snap peas; cook for an additional 3-4 minutes until vegetables are tender-crisp.
- Remove from heat and garnish with fresh basil or cilantro.
- Serve hot over cooked jasmine rice.
Notes
For an extra kick, add chopped fresh chili or a squeeze of lime juice before serving.
Find it online: https://mommiesmore.com/thai-chicken-coconut-curry/