Embark on a culinary journey to Thailand with this delectable Thai Coconut Curry Chicken recipe. This dish is a harmonious blend of spicy, sweet, and savory flavors that epitomize Thai cuisine. Tender chicken pieces are simmered in a creamy coconut milk sauce infused with red curry paste, aromatic herbs, and fresh vegetables. Perfect for both weeknight dinners and special occasions, this recipe is sure to tantalize your taste buds and bring a touch of exotic flair to your dining table.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Ingredients
- For the Curry:
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 1 can (14 oz/400 ml) coconut milk
- 1 tablespoon Thai red curry paste (adjust to taste)
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon vegetable oil
- For Serving and Garnish:
- Fresh basil or cilantro leaves
- Lime wedges (optional)
- Steamed jasmine rice
Instructions
- Prepare the Ingredients:
- Begin by washing and slicing the red and yellow bell peppers into thin strips.
- Slice the small onion finely.
- Mince the garlic cloves and fresh ginger.
- Cut the chicken breasts into bite-sized pieces, ensuring they are of uniform size for even cooking.
- Heat the Oil:
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
- Swirl the oil to coat the bottom of the pan evenly.
- Sauté Aromatics:
- Add the minced garlic and ginger to the hot oil.
- Stir-fry for about 30 seconds to 1 minute until fragrant, being careful not to burn them.
- Cook the Curry Paste:
- Add 1 tablespoon of Thai red curry paste to the pan.
- Stir continuously for another minute to release the flavors and aromas of the curry paste.
- Add the Chicken:
- Introduce the bite-sized chicken pieces to the pan.
- Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides but not necessarily cooked through.
- Add the Vegetables:
- Add the sliced onion, red bell pepper, and yellow bell pepper to the pan.
- Stir-fry for an additional 3-4 minutes until the vegetables begin to soften but still retain some crunch.
- Pour in Coconut Milk:
- Shake the can of coconut milk well before opening.
- Pour the entire can into the skillet, stirring to combine it with the chicken, vegetables, and spices.
- Season the Curry:
- Add 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar to the mixture.
- Stir thoroughly to ensure all the ingredients are well incorporated.
- Simmer the Curry:
- Bring the mixture to a gentle boil.
- Reduce the heat to medium-low and let it simmer for about 10 minutes.
- This allows the chicken to cook through and the flavors to meld together. The sauce should slightly thicken during this time.
- Adjust Seasoning:
- Taste the curry and adjust the seasoning according to your preference.
- If you prefer more heat, add additional curry paste.
- For a sweeter flavor, incorporate a bit more brown sugar.
- Adjust the saltiness with extra fish sauce or soy sauce as needed.
- Prepare for Serving:
- Once the chicken is fully cooked and the sauce has reached your desired consistency, remove the pan from heat.
- Sprinkle fresh basil or cilantro leaves over the curry for a burst of freshness.
- Serve:
- Serve the Thai Coconut Curry Chicken over steamed jasmine rice.
- Offer lime wedges on the side for those who wish to add a zesty kick to their dish.
This Thai Coconut Curry Chicken is a delightful representation of traditional Thai flavors that are both comforting and invigorating. The combination of creamy coconut milk and spicy red curry paste creates a sauce that is rich and flavorful without being overwhelming. Fresh vegetables add color and texture, making this dish not only tasty but visually appealing. Garnished with fresh herbs and a squeeze of lime, each bite offers a complex yet balanced taste experience. Enjoy this dish as a satisfying meal that brings the exotic tastes of Thailand right to your home kitchen.
Tips:
- Vegetarian Option: Substitute chicken with tofu or a variety of mixed vegetables like zucchini, eggplant, and snap peas.
- Spice Level: Adjust the amount of red curry paste to control the heat. Remember that different brands may vary in spiciness.
- Extra Flavor: For added depth, consider adding a few kaffir lime leaves or a stalk of lemongrass during the simmering stage.
Enjoy your homemade Thai Coconut Curry Chicken!