Description
A vibrant and flavorful Thai Chicken Coconut Curry that combines tender chicken thighs, creamy coconut milk, and aromatic red curry paste, enhanced with fresh vegetables and herbs. This dish offers a perfect balance of spicy, sweet, and tangy flavors, served best with steaming jasmine rice.
Ingredients
Scale
Protein
- 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables
- 1 red bell pepper, sliced into strips
- 1 small onion, thinly sliced
- 8 oz baby potatoes, halved (or regular potatoes cut into chunks)
- 2 green onions, sliced
- 1 Thai chili, thinly sliced (optional)
Aromatics and Flavorings
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2-3 tablespoons red curry paste (adjust to taste)
- ¼ cup fresh Thai basil leaves (or regular basil)
Liquids and Oils
- 2 tablespoons vegetable oil or coconut oil
- 1 can (14 oz) full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
Sweeteners and Seasonings
- 1 tablespoon brown sugar or palm sugar
- 1 teaspoon lime zest
- Salt (to lightly season chicken)
To Serve
- Jasmine rice
- Lime wedges
Instructions
- Prepare the Base: Heat oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, seasoning lightly with salt. Cook for 4-5 minutes until golden on one side, then flip and cook another 3-4 minutes. The chicken doesn’t need to be fully cooked at this stage.
- Build the Aromatic Foundation: Push chicken to one side of the pan and add curry paste to the empty space. Let it sizzle for 30 seconds until fragrant, then add minced garlic and ginger. Stir everything together, coating the chicken in the aromatic paste mixture.
- Add the Coconut Milk: Pour in the coconut milk, stirring to combine with the curry paste mixture. The sauce should be smooth and well-incorporated. Bring to a gentle simmer, then add the halved potatoes. Let them cook for 8-10 minutes until fork-tender.
- Incorporate Vegetables: Add the sliced bell pepper and onion to the curry. Simmer for 3-4 minutes until the vegetables are crisp-tender but still have a slight bite. The bell pepper should be vibrant and the onions softened but not mushy.
- Season and Balance: Stir in fish sauce, brown sugar, lime juice, and lime zest. Taste and adjust seasonings – you want a balance of salty, sweet, and tangy flavors. If you prefer more heat, add sliced Thai chili at this stage.
- Finish with Fresh Herbs: Remove from heat and stir in most of the Thai basil leaves, reserving some for garnish. The residual heat will wilt the basil perfectly while preserving its bright flavor.
Notes
- Adjust the amount of red curry paste to your preferred spice level.
- Use coconut oil for a more authentic flavor if desired.
- Baby potatoes cook faster; regular potatoes may need slightly longer cooking time.
- Serve immediately with jasmine rice and lime wedges for an authentic experience.
- Optional Thai chili can be added for additional heat.
