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Thai Chicken Coconut Curry
This Thai Chicken Coconut Curry truly hits the spot! If you're craving some authentic tasting Thai food that's better than takeout, you've come to the right place.
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min🔥 Cook: 15 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- pot
📝 Preparation Steps
1
Cook
2
In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft, ⏱️ 2-3 minutes.
cooking oil4 tablespoonsgarlic (minced)6 cloves
3
Add ginger, lemongrass (or lemon zest), curry paste, and optional chilies. Stir fry ⏱️ 30 seconds. Add coconut milk and chicken broth.
fresh ginger (grated)2 tablespoonscoconut milk ( Thai variety, unsweetened, from cans)28 ounceschicken broth (regular strength)2 cups
4
Adjust
5
Add fish sauce, palm sugar, and lime juice. Stir to combine - the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors.
palm sugar2 tablespoonslime juice (freshly squeezed)2 tablespoons
6
Boil
7
Add chicken, lime leaves (or lime zest), and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil.
lime leaves (sliced OR 2 teaspoons lime zest)8large red bell peppers (seeded and sliced)2
8
Simmer ⏱️ 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
9
Serve
10
Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.
lime wedges (to serve)
Nutrition Facts
calories
755 kcal
fat Content
48 g
serving Size
1 serving
fiber Content
5 g
sugar Content
10 g
sodium Content
1762 mg
protein Content
51 g
trans Fat Content
0.1 g
cholesterol Content
215 mg
carbohydrate Content
36 g
saturated Fat Content
28 g
unsaturated Fat Content
17 g
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