Amazing Creamy Thai Chicken Curry with Coconut Milk
Amazing Creamy Thai Chicken Curry with Coconut Milk
Introduction
Prepare to tantalize your taste buds with our Amazing Creamy Thai Chicken Curry! This vibrant dish brings the exotic flavors of Thailand right into your kitchen with surprising ease. Imagine tender chicken simmered in a rich, aromatic coconut milk broth, infused with fragrant red curry paste, ginger, garlic, and a hint of lime. It’s a beautifully balanced meal that’s both comforting and exciting, perfect for a cozy weeknight or entertaining guests. Get ready to fall in love with homemade Thai curry!
Ingredients
- 1 tablespoon coconut oil or vegetable oil
- 1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 medium shallot, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or minced
- 3-4 tablespoons red Thai curry paste (adjust to your spice preference)
- 2 cans (13.5 oz each) full-fat coconut milk
- 1/2 cup chicken broth
- 1 red bell pepper, cored and thinly sliced
- 1 green bell pepper, cored and thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar (or to taste)
- Juice of 1 lime (about 2 tablespoons)
- Fresh cilantro, chopped, for garnish
- Cooked jasmine rice, for serving
Instructions
- Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
- Add the sliced shallot to the pot and cook until softened, about 2-3 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add the red Thai curry paste to the pot. Cook, stirring constantly, for 1-2 minutes until it becomes fragrant and slightly darker in color. This helps to deepen the flavors of the paste.
- Pour in the two cans of full-fat coconut milk and the chicken broth. Whisk well to combine the curry paste with the liquids, ensuring there are no lumps. Bring the mixture to a gentle simmer.
- Return the browned chicken to the pot. Add the sliced red and green bell peppers. Stir in the fish sauce and brown sugar.
- Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Stir occasionally to prevent sticking.
- Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasonings as needed – you might want more fish sauce for saltiness, sugar for sweetness, or lime juice for brightness.
- Ladle the curry into bowls and garnish generously with fresh chopped cilantro. Serve immediately with warm jasmine rice.
Pro Tips & Notes
- Adjusting Spice: Red Thai curry pastes vary greatly in heat. Start with 3 tablespoons and add more if you prefer a spicier curry. You can also add a pinch of red pepper flakes during cooking for extra kick.
- Chicken Choices: While chicken thighs are recommended for their tenderness and flavor, boneless, skinless chicken breasts work just as well. Simply reduce simmering time slightly to prevent them from drying out.
- Vegetable Variations: Feel free to customize with your favorite vegetables. Green beans, bamboo shoots, snap peas, broccoli florets, or even some spinach wilted in at the end are excellent additions.
- Coconut Milk Quality: For the creamiest and most authentic result, always opt for full-fat coconut milk. Light coconut milk will yield a thinner, less rich curry.
- Serving Suggestions: This curry is fantastic with jasmine rice, but it also pairs well with brown rice, quinoa, or even rice noodles for a different texture.
Nutrition Facts (per serving)
- Calories: 480
- Protein: 35g
- Fat: 32g
- Saturated Fat: 22g
- Carbohydrates: 15g
- Fiber: 3g
- Sodium: 850mg
Frequently Asked Questions
- Q: Can I make this curry vegetarian or vegan? A: Absolutely! Omit the chicken and fish sauce. Replace chicken with firm tofu or chickpeas, and use vegetable broth instead of chicken broth. For the fish sauce, a dash of soy sauce or tamari can provide an umami boost.
- Q: How do I store leftovers? A: Store any leftover curry in an airtight container in the refrigerator for up to 3-4 days. It often tastes even better the next day!
- Q: Can I freeze Thai chicken curry? A: Yes, you can. Freeze cooled curry in freezer-safe containers for up to 2-3 months. Note that the texture of the coconut milk might change slightly upon thawing and reheating, but the flavor will still be delicious.
- Q: What's the best way to reheat the curry? A: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until warmed through. You may need to add a splash of water or broth if it seems too thick.