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Thai Chicken Coconut Curry

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A flavorful Thai chicken curry simmered in creamy coconut milk with aromatic herbs and spices, delivering a perfect balance of spice and sweetness.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red Thai 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
  • Juice of 1 lime
  • Fresh basil or cilantro leaves, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Heat the vegetable oil in a large skillet over medium heat.
  2. Add the chopped onion and sauté until soft and translucent, about 3 minutes.
  3. Stir in the garlic and ginger; cook for 1 minute until fragrant.
  4. Add the red Thai curry paste and cook for another minute, stirring constantly.
  5. Add the chicken pieces to the skillet and cook until they are no longer pink on the outside.
  6. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
  7. Bring the mixture to a simmer, then add the red bell pepper and snap peas.
  8. Cook for 8-10 minutes, until the chicken is cooked through and the vegetables are tender-crisp.
  9. Stir in the lime juice and remove the skillet from heat.
  10. Serve hot over jasmine rice and garnish with fresh basil or cilantro leaves.

Notes

For extra heat, add sliced fresh chili or a pinch of chili flakes when cooking the curry paste.

Find it online: https://auntyspices.com/thai-chicken-coconut-curry/