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Aaliyah

Thai Chicken Coconut Curry: A Delicious Recipe Guide

A flavorful and creamy Thai Chicken Coconut Curry that combines tender chicken with vibrant vegetables in a rich coconut milk sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons red curry paste
  • 1 can 13.5 ounces coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper sliced
  • 1 cup snap peas
  • 1 cup baby spinach
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Cooked jasmine rice for serving

Method
 

  1. In a large skillet or wok, heat the vegetable oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Add the red curry paste to the skillet, stirring well to combine with the onion mixture. Cook for 2 minutes to release the flavors.
  4. Pour in the coconut milk and chicken broth, stirring to combine. Add the fish sauce and brown sugar, then bring the mixture to a simmer.
  5. Return the browned chicken to the skillet and add the sliced red bell pepper and snap peas. Simmer for 10-15 minutes until the chicken is cooked through and the vegetables are tender.
  6. Stir in the baby spinach and lime juice, cooking for an additional 2 minutes until the spinach is wilted.
  7. Serve the curry over cooked jasmine rice and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

Notes

  • For a vegetarian version, substitute the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
  • Adjust the spice level by adding more or less red curry paste according to your taste preference.

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