Easy Thai Chicken Curry – Creamy & Flavorful Coconut Curry Recipe

Thai Chicken Curry is a rich, aromatic dish featuring tender chicken simmered in a creamy coconut curry sauce infused with Thai spices and herbs.

Ingredients:

• 1 tablespoon vegetable oil

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 tablespoon ginger, grated

• 2 tablespoons Thai red curry paste

• 1 can (13.5 oz) coconut milk

• ½ cup chicken broth

• 1 tablespoon fish sauce

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• 1 red bell pepper, sliced

• 1 cup snap peas or green beans

• ½ lime, juiced

• ¼ cup fresh basil or cilantro, chopped

• Cooked jasmine rice, for serving

Instructions:

1. Sauté the Aromatics:

   • Heat vegetable oil in a large skillet over medium heat.

   • Add onion, garlic, and ginger. Sauté for 2 minutes until fragrant.

2. Cook the Chicken:

   • Add chicken pieces to the pan and cook until lightly browned on all sides, about 5 minutes.

3. Add Curry Paste & Liquids:

   • Stir in Thai red curry paste and cook for 1 minute to release the flavors.

   • Pour in coconut milk and chicken broth, stirring well.

4. Season the Curry:

   • Add fish sauce, soy sauce, and brown sugar. Stir to combine.

5. Simmer & Add Vegetables:

   • Bring to a gentle simmer and cook for 10 minutes until chicken is tender.

   • Add bell pepper and snap peas. Simmer for 5 more minutes until veggies are tender-crisp.

6. Finish & Serve:

   • Stir in lime juice and fresh basil or cilantro. Remove from heat.

   • Serve hot over jasmine rice.

Tips:

• Spice Level: Adjust the heat by adding more or less red curry paste.

• Vegetable Options: You can use zucchini, carrots, or baby corn.

• Storage: Store leftovers in the fridge for up to 3 days.