Thai-Style Coconut Chicken Curry
A rich and creamy coconut milk-based curry with tender chicken, aromatic Thai spices, and a hint of sweetness, served over fluffy steamed rice.
- Prep
- 15 min
- Cook
- 30 min
- Total Time
- 45 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Thai
Ingredients
- 1.5lbsChicken Breast, cubed
- 113.5 oz canCoconut Milk
- 1cupChicken Broth
- 2tbspRed Curry Paste
- 2tbspFish Sauce
- 1tbspBrown Sugar
- 1tbspLime Juice
- 1tbspGinger, grated
- 3clovesGarlic, minced
- 1smallOnion, diced
- 1/4cupBasil, chopped
- 4cupsSteamed Rice
Step-by-Step
- 1
In a large skillet or Dutch oven, heat 1 tbsp of oil over medium-high heat. Add the diced onion and sauté for 2-3 minutes until translucent.
3mmedium-high heat - 2
Add the minced garlic and grated ginger to the skillet and cook for 1 minute, stirring constantly, until fragrant.
2mmedium-high heat - 3
Stir in the red curry paste and cook for 1 minute to toast the spices.
1mmedium-high heat - 4
Add the cubed chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on the outside.
6mmedium-high heat - 5
Pour in the coconut milk and chicken broth. Stir in the fish sauce, brown sugar, and lime juice. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
18mmedium-low heat - 6
Remove the skillet from heat and stir in the chopped basil. Serve the Thai-style coconut chicken curry immediately over steamed rice.
2m