Coconut Curry Chicken

Published: Monday, January 9, 2023

A fragrant and flavourful curry made with coconut milk and spices

A dish of coconut curry chicken served with rice and steamed vegetables

This coconut curry chicken is a dish I first tasted at a Thai restaurant in my hometown. I was immediately taken with the fragrant and flavourful curry made with coconut milk and spices. I asked the chef for the recipe, and he was kind enough to share it with me. Since then, I've made it many times for friends and family, and it's always been a hit. The creamy coconut milk and the spicy curry paste combine to make a dish that is both comforting and exciting.

Recipe

Serves

3

Prep Time

20 Mins

Cook Time

1 Hour

Difficulty

5 / 5

Ingredients

  • 4 boneless, skinless chicken thighs (approx. 500g/1.1lb)
  • 2 tablespoons of vegetable oil
  • 2 cloves of garlic, minced (approx. 4g/0.14oz)
  • 1 tablespoon of freshly grated ginger (approx. 10g/0.35oz)
  • 2 tablespoons of red curry paste (approx. 20g/0.7oz)
  • 1 can of coconut milk (400ml/13.5fl oz)
  • 1 teaspoon of sugar (approx. 4g/0.14oz)
  • 1 tablespoon of fish sauce (approx. 20ml/0.7fl oz)
  • 1 red bell pepper, sliced (approx. 200g/7oz)
  • 1/2 cup of fresh basil leaves (approx. 10g/0.35oz)

Cooking Instructions

  • Cut the chicken thighs into bite-sized pieces and set aside.
  • Heat the oil in a large saucepan over medium-high heat. Add the garlic and ginger and cook, stirring, for 1 minute.
  • Add the curry paste and cook, stirring, for 1 minute.
  • Add the chicken and cook, stirring, for 5 minutes.
  • Add the coconut milk, sugar, and fish sauce and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
  • Add the bell pepper and simmer for 5 minutes.
  • Stir in the basil leaves and simmer for 5 minutes.
  • Serve with steamed rice and vegetables.

Tags

coconut
curry
chicken
Thai

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