Description
A delightful and creamy Thai Chicken Coconut Curry, rich in flavors and perfect for family gatherings.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 1 can full-fat coconut milk
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 1 onion, diced
- 2 tablespoons red or green curry paste
- 2 tablespoons fish sauce or soy sauce (for vegetarian option)
- Juice of 1 lime
- 1 bell pepper, sliced
- 1 carrot, sliced
- 1 zucchini, sliced
- Fresh cilantro and Thai basil for garnish
- 1 tablespoon cooking oil
Instructions
- Chop chicken into bite-sized pieces and slice vegetables.
- In a large skillet, heat oil over medium heat and add minced garlic and ginger; sauté for about a minute until fragrant.
- Add chicken, browning slightly for about 5 minutes, then remove from skillet and set aside.
- Add curry paste to the skillet and stir for a minute, then pour in coconut milk and mix well.
- Return chicken to skillet, bring to a gentle simmer, and add vegetables; cook until tender.
- Season with fish sauce and lime juice, then garnish with cilantro and Thai basil.
- Serve with jasmine rice.
Notes
Allow the curry to rest before serving to enhance flavors. Adjust spice levels to taste as you cook.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: Thai curry, coconut curry, chicken curry, family meal, quick dinner