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Thai Chicken Coconut Curry

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A fragrant and creamy Thai chicken coconut curry bursting with rich flavors of lemongrass, ginger, and aromatic spices for a comforting weeknight dinner.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1-2 tbsp Thai red curry paste
  • 1 can (14 oz/400 ml) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 1 stalk lemongrass, smashed and chopped (optional)
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Cooked jasmine rice, for serving

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the chopped onion, garlic, and grated ginger; sauté for 2-3 minutes until fragrant and softened.
  3. Add the red curry paste and lemongrass; cook for 1 minute, stirring frequently.
  4. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  5. Pour in the coconut milk and chicken broth; stir to combine.
  6. Add fish sauce and brown sugar, stirring to dissolve.
  7. Bring the mixture to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally.
  8. Add the sliced red bell pepper and snap peas; cook for an additional 5 minutes until vegetables are tender-crisp and chicken is cooked through.
  9. Remove lemongrass stalks if used. Stir in lime juice.
  10. Serve hot over cooked jasmine rice and garnish with fresh cilantro.

Notes

For extra heat, add sliced fresh Thai chilies or a dash of chili flakes. Serve with a wedge of lime for added freshness.

Find it online: https://grilldrip.com/thai-chicken-coconut-curry/