Thai Coconut Curry Chicken is a rich and flavorful dish that captures the essence of Thai cuisine with its aromatic blend of spices, coconut milk, and fresh herbs. This curry is both comforting and exotic, offering a creamy texture with a gentle heat that builds with each bite. Featuring tender pieces of chicken, a variety of colorful vegetables, and a sauce infused with curry paste, lemongrass, and lime leaves, this dish is a vibrant culinary experience. Whether you’re a seasoned lover of Thai food or exploring these flavors for the first time, this curry is bound to impress with its depth of flavor and straightforward preparation.
Ingredients:
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1-2 tablespoons Thai red curry paste (adjust based on heat preference)
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Juice of 1 lime
- 1/3 cup fresh Thai basil leaves
- Salt to taste
Directions:
- Heat Oil and Sauté Aromatics:
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the onion, garlic, and ginger, sautéing until the onion becomes translucent and the mixture is fragrant, about 2-3 minutes.
- Add Curry Paste:
- Stir in the Thai red curry paste, adjusting the amount to achieve the desired level of spiciness. Cook for 1 minute until the paste is fragrant, mixing it well with the aromatics.
- Cook the Chicken:
- Add the chicken pieces to the skillet, stirring to coat them with the curry paste. Cook until the chicken is seared on all sides but not fully cooked through, about 5-7 minutes.
- Include Vegetables:
- Mix in the red and yellow bell peppers, cooking for an additional 2-3 minutes until they begin to soften but remain crisp.
- Simmer with Coconut Milk and Broth:
- Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Reduce heat to medium-low and let simmer gently for 10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly.
- Season the Curry:
- Stir in the fish sauce, sugar, and lime juice. Adjust seasoning with salt and additional fish sauce or sugar to balance the flavors.
- Add Fresh Herbs:
- Just before serving, stir in the Thai basil leaves.
- Serve:
- Serve the curry hot over steamed jasmine rice, garnished with additional basil leaves if desired.
Thai Coconut Curry Chicken is a delightful dish that offers a perfect balance of sweet, spicy, and savory flavors, making it an excellent choice for a comforting meal any day of the week. Its captivating aroma and colorful presentation are sure to make it a favorite at your dining table.
