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Thai Chicken Coconut Curry

A delightful Thai dish with tender chicken, vibrant vegetables, and creamy coconut milk, perfect for a comforting weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 380
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 pound chicken breast, boneless and skinless, cut into bite-sized pieces
  • 2 tablespoons red curry paste adjust for more heat if desired
  • 1 can coconut milk light coconut milk can be used for a lighter version
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 cup bell pepper, sliced any color
  • 1 cup broccoli florets
To serve
  • 4 cups cooked rice jasmine rice preferred
  • 1 bunch fresh basil leaves for garnish
  • 2 lime cut into wedges optional, for serving

Method
 

Cooking
  1. Heat the oil in a large skillet over medium heat.
  2. Add the chopped onion and minced garlic, cooking until softened and aromatic.
  3. Add the bite-sized chicken pieces to the skillet and cook until nicely browned.
  4. Stir in the red curry paste, coconut milk, fish sauce, and brown sugar, mixing everything well.
  5. Toss in the sliced bell pepper and broccoli florets, letting the mixture simmer for about 10 minutes.
  6. Serve hot over a bed of cooked rice and garnish with fresh basil leaves.

Notes

For the best flavor, let the curry simmer longer to meld the spices. Customize vegetables based on preference. Can substitute chicken with firm tofu for a vegetarian version.