why make this recipe
Delish Coconut Curry Chicken is a fantastic dish that combines rich flavors and satisfying textures. The tender chicken, colorful vegetables, and creamy coconut milk come together to create a meal that is both hearty and comforting. It is a great option for families, special occasions, or anytime you crave a delicious and simple meal. Plus, it’s easy to make and ready in just a short time!
how to make Delish Coconut Curry Chicken
Ingredients:
- 2 tbsp vegetable oil
- 2 lb boneless skinless chicken thighs (trimmed and cut into bite-size pieces)
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1.5 cups yellow onion (finely chopped)
- 4 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 2 tbsp Thai red curry paste
- 13.5 fl oz coconut milk (unsweetened, full-fat)
- 0.5 cup low-sodium chicken broth
- 1 tbsp brown sugar
- 1 tsp fish sauce
- 1 tbsp fresh lime juice
- 2 cups red bell pepper (thinly sliced)
- 1 cup carrots (thinly sliced)
- 1 cup snow peas (trimmed)
- 0.5 cup fresh basil leaves (torn)
- 4 cups cooked jasmine rice (for serving)
Directions:
- Heat the vegetable oil in a large skillet or pot over medium heat.
- Season the chicken thighs with salt and black pepper, then add to the skillet. Cook until browned, about 5-7 minutes.
- Add the chopped onion, garlic, and ginger to the skillet. Cook until the onion is soft, about 3-4 minutes.
- Stir in the Thai red curry paste and cook for another minute.
- Pour in the coconut milk and chicken broth. Add the brown sugar and fish sauce. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the sliced red bell pepper, carrots, and snow peas. Cook for an additional 5-7 minutes until the vegetables are tender.
- Stir in the lime juice and fresh basil leaves just before serving.
how to serve Delish Coconut Curry Chicken
Serve Delish Coconut Curry Chicken hot over a bed of cooked jasmine rice. The rice will soak up the flavorful curry sauce, making each bite delicious. You can also garnish with extra fresh basil or lime wedges for added flavor.
how to store Delish Coconut Curry Chicken
To store leftover Delish Coconut Curry Chicken, place it in an airtight container. It will keep in the refrigerator for up to 3 days. If you want to store it longer, you can freeze it for up to 2 months. Just make sure to thaw it in the fridge before reheating.
tips to make Delish Coconut Curry Chicken
- Use chicken thighs for a more tender and juicy result. You can substitute with chicken breasts if preferred, but they may take less time to cook.
- Feel free to add more vegetables like zucchini or broccoli to make it even more colorful and nutritious.
- Adjust the level of spiciness by adding more or less Thai red curry paste to suit your taste.
variation
For a vegan option, you can replace chicken with tofu and use vegetable broth instead of chicken broth. Simply follow the same steps to create a flavorful vegan coconut curry.
FAQs
What can I use instead of Thai red curry paste?
You can use other curry pastes, such as yellow or green curry paste, or a mix of spices like curry powder, but the flavor will change slightly.
Can I use low-fat coconut milk?
Yes, you can use low-fat coconut milk, but it may not be as creamy. The taste will still be good!
How spicy is this dish?
The spice level can vary based on how much red curry paste you use. Start with less if you prefer a milder dish, and adjust to your taste.
Delish Coconut Curry Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A hearty and comforting dish combining tender chicken, colorful vegetables, and creamy coconut milk, perfect for families or special occasions.
Ingredients
- 2 tbsp vegetable oil
- 2 lb boneless skinless chicken thighs, trimmed and cut into bite-size pieces
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1.5 cups yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp Thai red curry paste
- 13.5 fl oz coconut milk, unsweetened, full-fat
- 0.5 cup low-sodium chicken broth
- 1 tbsp brown sugar
- 1 tsp fish sauce
- 1 tbsp fresh lime juice
- 2 cups red bell pepper, thinly sliced
- 1 cup carrots, thinly sliced
- 1 cup snow peas, trimmed
- 0.5 cup fresh basil leaves, torn
- 4 cups cooked jasmine rice (for serving)
Instructions
- Heat the vegetable oil in a large skillet or pot over medium heat.
- Season the chicken thighs with salt and black pepper, then add to the skillet. Cook until browned, about 5-7 minutes.
- Add the chopped onion, garlic, and ginger to the skillet. Cook until the onion is soft, about 3-4 minutes.
- Stir in the Thai red curry paste and cook for another minute.
- Pour in the coconut milk and chicken broth. Add the brown sugar and fish sauce. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Add the sliced red bell pepper, carrots, and snow peas. Cook for an additional 5-7 minutes until the vegetables are tender.
- Stir in the lime juice and fresh basil leaves just before serving.
Notes
For a vegan option, replace chicken with tofu and use vegetable broth instead of chicken broth. Feel free to add more vegetables like zucchini or broccoli for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 7g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 125mg
Keywords: curry, chicken, coconut, Asian, comfort food
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