Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Irresistible Thai Chicken Coconut

Irresistible Thai Chicken Coconut: 1 Amazing Dish

  • Author: Anna
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Irresistible Thai Chicken Coconut Curry recipe offers a delightful blend of tender chicken, creamy coconut milk, and fragrant Thai herbs and spices. It’s an easy-to-make, flavorful dish perfect for any occasion.

Ingredients

Scale
  • 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon lime juice
  • 2 tablespoons vegetable oil
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 small onion, sliced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4–5 fresh basil leaves, chopped (Thai basil if available)
  • Cooked rice or quinoa, for serving
  • Lime wedges, for garnish

Instructions

  1. Prep the Ingredients: Cut the chicken, slice the bell pepper, and prepare the onion and garlic.
  2. Heat Oil: In a large pot or skillet, heat the vegetable oil over medium heat.
  3. Cook Chicken: Add the chicken to the pot, sautéing until browned and cooked through (about 5-7 minutes). Remove and set aside.
  4. Sauté Vegetables: In the same pot, add the sliced onion, bell pepper, and snap peas. Cook until they begin to soften (about 3-5 minutes).
  5. Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  6. Incorporate Curry Paste: Stir in the red curry paste, mixing well to coat the vegetables.
  7. Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, stirring to combine.
  8. Season the Curry: Add the fish sauce, brown sugar, and lime juice. Bring the mixture to a simmer.
  9. Return Chicken: Add the cooked chicken back into the pot, simmering for another 10 minutes so the flavors meld together.
  10. Finish with Basil: Stir in the chopped basil leaves just before serving for a fresh flavor.

Notes

  • For the best flavor, opt for fresh herbs like basil and cilantro.
  • Feel free to adjust the red curry paste amount based on your spice preference.
  • Serve with crusty bread to soak up the delicious sauce.
  • This curry is excellent for meal prep and can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Curry
  • Method: Stovetop
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 600 kcal
  • Sugar: N/A
  • Sodium: N/A
  • Fat: 35g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: N/A
  • Fiber: N/A
  • Protein: 30g
  • Cholesterol: N/A

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://bestblan.com/irresistible-thai-chicken-coconut/