Name: Delish Coconut Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
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)

Description

A hearty and comforting dish combining tender chicken, colorful vegetables, and creamy coconut milk, perfect for families or special occasions.

Ingredients

Scale

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