Thai chicken Coconut curry

Thai Chicken Coconut Curry is a rich and flavorful dish that’s perfect for a cozy meal. It combines the creaminess of coconut milk with the fragrant spices typical of Thai cuisine. Here’s a simple recipe you can try at home:

Ingredients:

• 1 lb (450g) chicken breasts or thighs, cut into bite-sized pieces

• 2 tbsp vegetable oil

• 1 onion, chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• 2 tbsp red curry paste (adjust for spice level)

• 1 can (14 oz) coconut milk

• 1 cup chicken broth

• 1 tbsp fish sauce (or soy sauce if you prefer)

• 1 tbsp brown sugar

• 1-2 tbsp lime juice

• 1 red bell pepper, sliced

• 1 carrot, julienned or sliced thinly

• 1/2 cup frozen peas (optional)

• Fresh basil or cilantro, for garnish

• Jasmine rice, for serving

Instructions:

1. Prepare the Chicken:

   • Heat 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until they are no longer pink in the center, about 5-7 minutes. Remove them from the pot and set aside.

2. Sauté the Aromatics:

   • In the same pot, add the remaining tablespoon of oil. Add the chopped onion and sauté until soft, about 3 minutes.

   • Add the garlic and ginger, and sauté for another minute until fragrant.

3. Add the Curry Paste:

   • Stir in the red curry paste and cook for 1-2 minutes, allowing it to bloom and release its flavor.

4. Add Liquids and Vegetables:

   • Pour in the coconut milk and chicken broth. Stir to combine. Add the fish sauce and brown sugar, and bring the mixture to a simmer.

   • Add the red bell pepper, carrot, and peas (if using), and simmer for 10-15 minutes, or until the vegetables are tender.

5. Finish the Curry:

   • Return the cooked chicken to the pot, and stir in the lime juice. Let the curry simmer for another 5 minutes, allowing the flavors to meld together. Taste and adjust seasoning, adding more fish sauce or sugar if needed.

6. Serve:

   • Serve the curry over cooked jasmine rice, and garnish with fresh basil or cilantro.

Tips:

• Spice Level: If you like it spicier, you can add a sliced red chili or extra curry paste.

• Vegetarian Option: Use tofu or more vegetables (like zucchini, sweet potato, or mushrooms) in place of the chicken.

• Coconut Milk: Full-fat coconut milk makes the curry extra creamy, but you can use light coconut milk for a lighter version.

Enjoy your Thai Chicken Coconut Curry! It’s a great balance of sweet, salty, and spicy flavors.