Coconut Thai Chicken Curry
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Thai red curry is one of the most aromatic, comforting dishes in the world, and this weeknight version delivers all that flavor without any exotic technique. Store-bought red curry paste does the heavy lifting — cooking it in oil for a minute before adding coconut milk unlocks its full depth. Chicken thighs stay tender and juicy as they simmer in the rich, slightly sweet coconut broth, while crisp bell peppers add color and crunch.
Ingredients
- 1.5 lbs boneless chicken thighs, cut into chunks
- 2-3 tbsp red curry paste
- 2 cans (14 oz each) full-fat coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup baby spinach or Thai basil leaves
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- Juice of 1 lime
- Fresh basil and sliced chili for garnish
- Jasmine rice for serving
Instructions
- Heat oil in large pot over medium heat
- Add curry paste and cook, stirring, 1-2 minutes until very fragrant
- Stir in one can of coconut milk and bring to simmer
- Add chicken pieces and cook 5 minutes, stirring occasionally
- Add remaining coconut milk, chicken broth, fish sauce, and brown sugar
- Simmer 15 minutes until chicken is cooked through and sauce slightly thickened
- Add bell pepper and cook 3 minutes until crisp-tender
- Stir in spinach and lime juice
- Taste and adjust with more fish sauce or sugar as needed
- Serve over jasmine rice with fresh basil and sliced chili
Notes
Adjust the amount of curry paste to control heat — 2 tbsp is mild to medium, 3 tbsp is spicy. Full-fat coconut milk gives a much richer result than lite.
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