Description
A simple, flavorful Thai Chicken Coconut Curry made with tender chicken, creamy coconut milk, red curry paste, and colorful vegetables. A perfect one-pan meal ready in under 30 minutes.
Ingredients
- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- Fresh basil leaves for garnish
Instructions
1. Heat a splash of oil in a large skillet or wok over medium heat.
2. Add the chicken pieces and cook for 5–7 minutes until golden brown and cooked through.
3. Stir in the red curry paste and cook for 1 minute to release its flavors.
4. Pour in the coconut milk and stir to combine.
5. Add fish sauce and sugar, mixing well to blend the flavors.
6. Toss in the mixed vegetables and cook for 10–12 minutes until tender but still vibrant.
7. Taste the curry and adjust seasoning with more fish sauce or sugar as desired.
8. Remove from heat and garnish with fresh basil leaves.
9. Serve hot in bowls with jasmine rice or noodles.
Notes
Use fresh, high-quality ingredients for the best flavor. Adjust the spice level by modifying the amount of red curry paste. Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. For variety, try different proteins like shrimp or tofu, or add fresh herbs such as cilantro or mint for a flavor boost.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg