Easy Thai Chicken Curry
This Thai chicken curry recipe is simple to make, has bold flavors in a rich and creamy coconut broth, and comes together in about 30 minutes.
Servings: 4
Ingredients
- 1/2 medium onion chopped
- 2 tablespoons olive oil
- 2 large chicken breasts cut into 1" pieces
- 3 cloves garlic minced
- 2 tablespoons Thai red curry paste
- 1/2 tablespoon fish sauce optional (see note)
- 1 (13.5 fluid ounces) can full-fat coconut milk (see note)
- 1 teaspoon brown sugar
- 1 small carrot peeled & sliced thin
- 1 red bell pepper chopped
- 1 teaspoon lime juice or to taste
- Salt & pepper to taste
- 1 small handful fresh cilantro chopped or torn
- 1 small handful fresh basil chopped or torn
- Scallions chopped, to taste
Instructions
- Prep the onion, carrots (slice them very thin so they cook fast), and bell pepper.
- Add the oil and onion to a skillet over medium-high heat. Sauté the onion for 5 minutes.
- Meanwhile, cut up the chicken into bite size (about 1") pieces and season them with salt & pepper (just doing this on the cutting board is fine).
- Add in the chicken and cook it, stirring occasionally, for 5 minutes. Transfer chicken to a plate and set aside.
- Stir in the garlic and curry paste and cook for 30 seconds.
- Add the fish sauce, coconut milk, sugar, sliced carrot, and peppers to the skillet. Let it come to a boil and then reduce the heat and simmer for 6 minutes or so.
- Add the chicken back to the skillet and cook it for a few more minutes, letting it heat through (but don't overcook).
- Add the lime juice (start with my suggestion and add more to taste if you like) and salt & pepper as needed.
- Stir in the cilantro, basil, and scallions just prior to serving (use a clean cutting board to chop them!). Serve immediately over cooked rice or noodles.
Notes
- I used Thai Kitchen brand coconut milk (I recommend using this one or a brand you trust because it tends to be thicker/less watery than others I've tried). I also used Thai Kitchen red curry paste.
- You don't need to go out and buy a whole bottle of fish sauce if you never cook with it, but it really adds an authentic Thai flavor to recipes, so I recommend trying it if you haven't. It smells strong in the bottle, but it mellows out and adds amazing umami flavor to dishes. You could add soy sauce if you need a quick substitute (not the same but it adds some saltiness).
- See blog post for more recipe tips!
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition
Calories: 417kcal | Carbohydrates: 10g | Protein: 27g | Fat: 31g | Saturated Fat: 20g | Cholesterol: 72mg | Sodium: 332mg | Potassium: 760mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4331IU | Vitamin C: 44mg | Calcium: 45mg | Iron: 4mg
