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Thai Coconut Chicken Curry

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  • Serves 4
  • Cooks in 45 mins (15m prep + 30m cook)
  • Difficulty: Easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Thai Chicken Stew

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pot or Dutch oven, heat some oil over medium heat.
  2. 2.Add the chicken and cook until browned, then remove from the pot and set aside.
  3. 3.In the same pot, add the bell pepper, carrots, onion, garlic, and ginger. Cook until the vegetables are tender.
  4. 4.Stir in the Thai red curry paste and cook for another minute.
  5. 5.Add the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
  6. 6.Return the chicken to the pot and let it simmer for about 15 minutes, or until the chicken is cooked through.
  7. 7.Stir in the lime juice and fresh cilantro.
  8. 8.Serve the Thai Coconut Chicken Curry over cooked rice.
  9. 9.Garnish with additional cilantro, if desired.
  10. 10.Enjoy!

lightbulb_outline Tips

  • chevron_rightFor extra heat, add some sliced Thai chilies or a sprinkle of red pepper flakes.
  • chevron_rightFeel free to customize the vegetables in this curry. You can add mushrooms, snow peas, or any other veggies you love.
  • chevron_rightIf you prefer a milder curry, reduce the amount of Thai red curry paste.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • chevron_rightThis recipe can easily be doubled to feed a larger crowd.