Print

Scintillating 3-Step Thai Coconut Chicken Curry Fix

Thai Coconut Chicken Curry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Thai Coconut Chicken Curry delivers the rich, creamy flavor you crave from restaurant-style dishes. We fixed the common pitfalls to give you a foolproof recipe. Get ready for authentic balance of spice and sweetness.

Ingredients

Scale
  • 1 tbsp Coconut Oil
  • 1.5 lbs Boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 medium Yellow Onion, chopped
  • 3 cloves Garlic, minced
  • 1 tbsp Ginger, grated
  • 4 tbsp Thai Red Curry Paste (adjust to your spice preference)
  • 1 (13.5 oz) can Full-Fat Coconut Milk
  • 1 cup Chicken Broth
  • 1 tbsp Fish Sauce
  • 1 tsp Brown Sugar
  • 1 Red Bell Pepper, sliced
  • 1/2 cup Bamboo Shoots, drained
  • 1/4 cup Fresh Basil Leaves
  • Juice of 1/2 Lime

Instructions

  1. Heat coconut oil in a large pot or Dutch oven over medium-high heat.
  2. Add chicken pieces and cook until browned on all sides, about 5 minutes. Remove chicken and set aside.
  3. Lower heat to medium. Add onion and cook until softened, about 4 minutes.
  4. Stir in garlic and ginger; cook for 1 minute until fragrant.
  5. Add the red curry paste and cook, stirring constantly, for 2 minutes to toast the spices.
  6. Pour in the coconut milk and chicken broth. Stir well to combine with the curry paste.
  7. Add fish sauce and brown sugar. Bring the mixture to a gentle simmer.
  8. Return the browned chicken to the pot. Reduce heat to low, cover, and simmer for 10 minutes, allowing the chicken to finish cooking.
  9. Stir in the sliced red bell pepper and bamboo shoots. Simmer uncovered for another 5 minutes until the vegetables are tender-crisp.
  10. Remove from heat. Stir in fresh basil leaves and lime juice.
  11. Serve immediately over steamed jasmine rice.

Notes

  • We recommend starting with 3 tablespoons of curry paste and tasting before adding the full 4 tablespoons.
  • Full-fat coconut milk provides the necessary creaminess. Do not substitute with light coconut milk.
  • For extra texture, add 1/2 cup of chopped zucchini along with the bell pepper.

Nutrition

Find it online: https://savorandpin.com/thai-coconut-chicken-curry-recipe-fix/