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Thai Chicken Curry with Coconut Milk

A rich and creamy Thai chicken curry bursting with flavors and perfect for a cozy dinner. Quick to prepare and easy to clean up!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, cut into cubes
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 medium bell pepper, sliced
  • 1 cup broccoli florets
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • Fresh basil for garnish
  • Salt and pepper to taste

Method
 

Cooking
  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the onion, garlic, and ginger, sautéing until fragrant.
  3. Stir in the red curry paste and cook for another minute.
  4. Add the chicken cubes and cook until browned.
  5. Pour in the coconut milk and bring to a simmer.
  6. Add the bell pepper and broccoli, cooking until the vegetables are tender.
  7. Stir in the fish sauce and sugar, adjusting seasoning with salt and pepper.
  8. Serve hot, garnished with fresh basil.

Notes

For a veggie version, swap chicken with tofu or chickpeas. Adjust the spice level by adding more curry paste. Pair with jasmine rice or warm naan.