Print

Thai Chicken Coconut Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting and vibrant Thai curry featuring tender chicken simmered in creamy coconut milk and aromatic spices, perfect for busy weeknights.

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

  1. 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.
  2. Add the curry paste: Add the red curry paste to the pan and stir to coat the chicken evenly.
  3. 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.
  4. 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.
  5. Season to perfection: Season the curry with salt and pepper to taste, adjusting the flavors to your liking.
  6. 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

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

Scroll to Top