Mouthwatering doesn’t even begin to describe this Thai Chicken Curry. Packed with aromatic spices and creamy coconut milk, it’s a dish that promises to transport your taste buds straight to the streets of Bangkok. Perfect for weeknight dinners or impressing guests, this recipe is as easy as it is delicious.
Why This Recipe Works
- The combination of coconut milk and Thai curry paste creates a rich, flavorful base that’s irresistibly creamy.
- Using chicken thighs ensures the meat stays juicy and tender, even after simmering in the curry sauce.
- Fresh vegetables add a crunch and freshness that balances the richness of the curry.
- It’s customizable to your heat preference, making it perfect for everyone from spice lovers to those who prefer milder flavors.
- This one-pot wonder is not only delicious but also minimizes cleanup, making it a win-win.
Ingredients
- 1.5 lbs chicken thighs, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 tbsp Thai red curry paste
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup chicken broth
- 1 lime, juiced
- Fresh cilantro for garnish
Equipment Needed
- Large skillet or wok
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Prep Your Ingredients
Before you start cooking, make sure all your ingredients are prepped. Slice the onion and bell pepper, mince the garlic, grate the ginger, and cut the chicken into bite-sized pieces. Having everything ready to go makes the cooking process smoother and more enjoyable.
Step 2: Brown the Chicken
Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. You don’t need to cook them through at this stage, just get some color on them for extra flavor.
Step 3: Sauté the Aromatics
Push the chicken to one side of the skillet and add the onion, garlic, and ginger. Sauté for about 2 minutes until fragrant. Then, add the bell pepper and cook for another 2 minutes. This builds layers of flavor in your curry.
Step 4: Add the Curry Paste and Liquids
Stir in the Thai red curry paste, coating the chicken and vegetables. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 15 minutes, stirring occasionally.
Step 5: Finish with Lime and Garnish
Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from the heat. Stir in the lime juice for a bright, fresh flavor. Garnish with fresh cilantro before serving.
Tips and Tricks
For an even richer flavor, you can toast the curry paste in the oil before adding the chicken. This deepens the spices’ flavors. If you find the curry too thick, add a bit more chicken broth to reach your desired consistency. For a vegetarian version, substitute the chicken with tofu and use vegetable broth instead of chicken broth. Always taste and adjust the seasoning before serving; sometimes a little extra fish sauce or lime juice can make all the difference.
Recipe Variations
- Swap the chicken for shrimp or beef for a different protein option.
- Add vegetables like zucchini, carrots, or eggplant for more variety and nutrition.
- Use green or yellow curry paste instead of red for a different flavor profile.
- For a thicker curry, add a tablespoon of peanut butter or coconut cream.
- Make it spicier by adding sliced Thai chilies or a dash of cayenne pepper.
Frequently Asked Questions
Can I use light coconut milk?
Yes, you can use light coconut milk for a less rich version of the curry. However, keep in mind that the sauce might be thinner and less creamy. If you prefer a thicker sauce, you can simmer it a bit longer to reduce.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Is there a substitute for fish sauce?
If you don’t have fish sauce or prefer a vegetarian option, you can use soy sauce or tamari. The flavor will be slightly different, but it will still add the necessary umami to the dish.
Summary
This Thai Chicken Curry with Coconut Milk is a creamy, flavorful dish that’s easy to make and customizable to your taste. With its perfect balance of spices, sweetness, and acidity, it’s sure to become a favorite in your recipe rotation.