Description
A comforting Thai chicken coconut curry with aromatic spices and creamy coconut milk, perfect for a family meal.
Ingredients
Scale
- 1 lb boneless chicken thighs, cut into pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Lime wedges for serving
- Fresh basil for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add onions, garlic, and ginger, and sauté until fragrant.
- Stir in the red curry paste and cook for 1-2 minutes until it becomes aromatic.
- Introduce the chicken pieces into the skillet and cook until browned on all sides.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Add the sliced bell pepper and broccoli florets; simmer for 10-15 minutes until cooked through.
- Serve with lime wedges and garnish with fresh basil.
Notes
For variations, feel free to substitute shrimp or tofu for the chicken, and use different curry pastes or vegetables based on preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg