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Thai Chicken Coconut Curry

Freshly Prepared Thai Chicken Coconut Curry on White Plate
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A fragrant and creamy Thai chicken coconut curry bursting with authentic flavors of lemongrass, ginger, and coconut milk, perfect for a comforting weeknight dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp red Thai curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Cooked jasmine rice, for serving

Instructions

  1. Heat oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
  2. Add garlic and ginger, cooking for 1 minute until fragrant.
  3. Stir in the red curry paste and cook for another minute to release the aromas.
  4. Add the chicken pieces, stirring well to coat with the curry paste, and cook until browned, about 5 minutes.
  5. Pour in the coconut milk and chicken broth, then add fish sauce and brown sugar. Stir to combine.
  6. Bring to a simmer, cover, and cook for 10 minutes until the chicken is cooked through.
  7. Add the red bell pepper and snap peas, cooking uncovered for another 5 minutes until vegetables are tender-crisp.
  8. Stir in lime juice and remove from heat.
  9. Serve the curry hot over jasmine rice and garnish with fresh cilantro.

Notes

For extra heat, add sliced fresh chili or a dash of chili flakes. You can also substitute chicken with tofu for a vegetarian option.

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