Description
Creamy, spicy, and comforting, this Thai Coconut Curry Chicken is loaded with tender chicken, vibrant vegetables, and fragrant red curry simmered in coconut milk.
Ingredients
Scale
- 1 1/2 pounds Boneless Chicken Thighs, cut into bite-sized pieces
- 1 can (13.5 oz) Coconut Milk
- 2 tablespoons Red Curry Paste
- 4 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 medium Onion, sliced
- 1 large Bell Pepper, sliced
- 1 cup Green Beans, trimmed
- 1 tablespoon Fish Sauce
- 1 teaspoon Brown Sugar
- Juice of 1 Lime
- 1 tablespoon Oil
- Fresh Basil or Cilantro, for garnish
Instructions
- Heat oil in a large skillet over medium heat. Add red curry paste and sauté for 1–2 minutes.
- Stir in garlic, ginger, and onion. Cook until softened.
- Add chicken and cook until no longer pink.
- Pour in coconut milk, add fish sauce and brown sugar. Stir and simmer for 5 minutes.
- Add bell pepper and green beans. Simmer for 8–10 more minutes until chicken is cooked and vegetables are tender.
- Stir in lime juice. Adjust seasoning as needed.
- Serve hot over jasmine rice, garnished with basil or cilantro.
Notes
- Use full-fat coconut milk for best results.
- Don’t boil the curry vigorously—simmer gently.
- Chill leftovers for next-day flavor boost.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
Keywords: thai coconut curry, red curry chicken, coconut chicken curry, easy thai curry, gluten free curry