Thai Chicken Coconut Curry
A comforting and vibrant Thai curry featuring tender chicken simmered in creamy coconut milk and aromatic spices, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten-free
Ingredients
Scale
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cups mixed vegetables (like bell peppers, carrots, and snap peas)
- Fresh cilantro, for garnish
- Salt and pepper to taste
- Lime wedges, for serving
Instructions
- Sauté the chicken: In a large pan, heat a little oil over medium heat and add the chicken. Cook until browned and cooked through, about 5-7 minutes.
- Add the curry paste: Add the red curry paste to the pan and stir to coat the chicken evenly.
- Combine the fluid ingredients: Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar. Stir to combine, creating a creamy base.
- Simmer with vegetables: Bring the mixture to a simmer and add the mixed vegetables. Cook for another 5-10 minutes until the vegetables are tender and vibrant.
- Season to perfection: Season the curry with salt and pepper to taste, adjusting the flavors to your liking.
- Final garnish & serve: Serve hot, garnished with fresh cilantro and lime wedges for an extra zing.
Notes
For a vegetarian version, swap chicken for cubed tofu and use vegetable broth. Adjust spice levels to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 70mg