Experience the rich and vibrant flavors of Thailand with this delicious Thai Chicken Curry with Coconut Milk. This dish features tender chicken simmered in a creamy coconut milk sauce infused with red curry paste, fresh ginger, and garlic. Packed with colorful vegetables and aromatic spices, it’s a quick and satisfying meal that brings the taste of Thai cuisine right to your table. Perfect when served over jasmine rice, this curry is both comforting and full of flavor.
Ingredients:
- For the Aromatics:
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- For the Curry:
- 2 tablespoons red curry paste
- 1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (13.5 oz or 400 ml) coconut milk
- 1 cup (240 ml) chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- For the Vegetables:
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 zucchini, sliced
- 1 cup (150g) baby spinach
- For Finishing:
- 1 tablespoon lime juice
- Fresh cilantro, chopped (for garnish)
- Cooked jasmine rice (for serving)
How to Make Thai Chicken Curry with Coconut Milk
Step-by-Step Instructions
Step 1: Sauté Aromatics
- Heat 1 tablespoon vegetable oil in a large pan over medium heat.
- Add 1 thinly sliced onion and cook for 3-4 minutes until softened and translucent.
- Stir in 2 minced garlic cloves and 1 tablespoon grated fresh ginger. Cook for another minute until fragrant.
Step 2: Cook the Chicken
- Add 2 tablespoons red curry paste to the pan, stirring it into the onion mixture. Cook for about 2 minutes until the paste darkens in color and becomes fragrant.
- Add the 1 pound (450g) bite-sized chicken pieces to the pan, stirring to coat them evenly in the curry paste.
- Cook for about 5-7 minutes until the chicken is no longer pink in the center.
Step 3: Add the Liquids
- Pour in 1 can (13.5 oz or 400 ml) coconut milk and 1 cup (240 ml) chicken broth.
- Stir in 2 tablespoons fish sauce, 1 tablespoon soy sauce, and 1 tablespoon sugar.
- Bring the mixture to a simmer, allowing the flavors to meld together.
Step 4: Cook the Vegetables
- Add the sliced 1 red bell pepper, 1 yellow bell pepper, and 1 zucchini to the pan.
- Simmer the curry for 10-15 minutes until the vegetables are tender and the chicken is cooked through.
Step 5: Finish and Serve
- Stir in 1 cup (150g) baby spinach and 1 tablespoon lime juice, allowing the spinach to wilt and the flavors to brighten.
- Taste the curry and adjust seasoning if needed, adding more fish sauce or lime juice to balance the flavors.
Step 6: Garnish and Serve
- Serve the Thai chicken curry hot over cooked jasmine rice.
- Garnish with freshly chopped cilantro for an extra burst of flavor.
Helpful Tips
- Curry Paste: Red curry paste varies in heat level depending on the brand. Adjust the amount to your heat preference, or add a little at a time and taste as you go.
- Vegetable Variations: Feel free to substitute or add other vegetables like green beans, mushrooms, or carrots to the curry.
- Creaminess: For an even creamier curry, you can add an extra half can of coconut milk.
- Lime Juice: Adding lime juice at the end enhances the flavors, but be sure to taste first so it doesn’t overpower the dish.
Frequently Asked Questions
Q1: Can I use chicken thighs instead of chicken breasts?
- A: Yes, chicken thighs work well in this recipe and will add extra richness to the curry.
Q2: Is this curry spicy?
- A: The curry has a mild to medium spice level depending on the red curry paste used. You can adjust the heat by adding more or less paste.
Q3: How can I make this dish vegetarian?
- A: To make a vegetarian version, simply omit the chicken and replace it with tofu or additional vegetables. Use vegetable broth instead of chicken broth and substitute fish sauce with soy sauce.
Q4: Can I prepare this curry in advance?
- A: Yes! This curry tastes even better the next day as the flavors meld together. Store it in the refrigerator and reheat gently on the stovetop.
Storage Instructions
- Refrigeration: Store any leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious.
- Freezing: This curry freezes well. Place the cooled curry in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the curry on the stovetop over medium heat until warmed through. Add a splash of coconut milk or broth if the curry has thickened too much during storage.
Enjoy your Thai Chicken Curry with Coconut Milk—a warm, comforting dish that’s bursting with flavor and perfect for any night of the week!