
Thai Coconut Chicken Curry
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- Serves 4
- Cooks in 45 mins (15m prep + 30m cook)
- Difficulty: Easy
- Tastes:
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Estimated nutrition per serving
Thai Chicken Stew
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large pot or Dutch oven, heat some oil over medium heat.
- 2.Add the chicken and cook until browned, then remove from the pot and set aside.
- 3.In the same pot, add the bell pepper, carrots, onion, garlic, and ginger. Cook until the vegetables are tender.
- 4.Stir in the Thai red curry paste and cook for another minute.
- 5.Add the coconut milk, chicken broth, fish sauce, and brown sugar. Bring to a simmer.
- 6.Return the chicken to the pot and let it simmer for about 15 minutes, or until the chicken is cooked through.
- 7.Stir in the lime juice and fresh cilantro.
- 8.Serve the Thai Coconut Chicken Curry over cooked rice.
- 9.Garnish with additional cilantro, if desired.
- 10.Enjoy!
lightbulb_outline Tips
- For extra heat, add some sliced Thai chilies or a sprinkle of red pepper flakes.
- Feel free to customize the vegetables in this curry. You can add mushrooms, snow peas, or any other veggies you love.
- If you prefer a milder curry, reduce the amount of Thai red curry paste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can easily be doubled to feed a larger crowd.