Description
A quick, flavorful Thai-inspired chicken curry with creamy coconut milk, fresh vegetables, and aromatic spices. Ready in under 30 minutes, this recipe is perfect for weeknight dinners and adaptable to your family’s taste.
Ingredients
Scale
- 2 tablespoons olive oil
- ½ medium onion, chopped
- 2 large chicken breasts, cut into 1” pieces
- 3 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- ½ tablespoon fish sauce (optional)
- 1 (13.5 oz) can full-fat coconut milk
- 1 teaspoon brown sugar
- 1 small carrot, peeled and thinly sliced
- 1 red bell pepper, chopped
- 1 teaspoon lime juice or to taste
- Salt and pepper, to taste
- Handful fresh cilantro, chopped
- Handful fresh basil, chopped
- Scallions, chopped (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat. Add the onion and sauté for 5 minutes.
- Season the chicken with salt and pepper. Add it to the skillet and cook for 5 minutes. Transfer the chicken to a plate.
- Stir in the garlic and curry paste, cooking for 30 seconds until fragrant.
- Add the fish sauce, coconut milk, brown sugar, carrot, and bell pepper. Bring to a boil, then simmer for 6 minutes.
- Return the chicken to the skillet and cook for another 3 minutes.
- Stir in the lime juice, cilantro, basil, and scallions. Adjust salt and pepper to taste.
- Serve immediately over jasmine rice or noodles.
Notes
- Substitute chicken with tofu, shrimp, or chickpeas for a vegetarian or pescatarian version.
- Use Thai basil for a more authentic flavor if available.
- Adjust spice level by adding more curry paste or a pinch of chili flakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sauté and Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg