Thai Chicken Curry with Coconut Milk
A quick and flavorful Thai chicken curry made with coconut milk, perfect for busy weeknights and impressing guests.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs juicier than breasts
- 1 can (14 oz) coconut milk the star of the show
- 2 tablespoons red curry paste adjust to taste if you like it spicy
- 1 tablespoon fish sauce yes, it sounds weird but trust me
- 1 tablespoon brown sugar to balance the spiciness
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 whole bell pepper, sliced feel free to use your favorite color
- 2 cups fresh spinach because, you know, health
- fresh basil leaves for garnish
- lime wedges to squeeze over before serving
Instructions
Cooking Steps
- In a large pan or wok, heat a splash of oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes transparent and the kitchen smells heavenly (about 3-4 minutes).
- Toss in the chicken thighs, cooking until browned on all sides.
- Stir in the red curry paste, letting it coat the chicken. Pour in the can of coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer and let it bubble away for about 10-15 minutes.
- Once your chicken is tender and the sauce is rich and fragrant, add the sliced bell pepper and stir. After a couple of minutes, toss in the fresh spinach until wilted.
- Ladle your creamy creation into bowls, garnishing with fresh basil leaves and lime wedges. Squeeze the lime over your curry for a zesty kick.
Notes
Make it vegetarian by substituting chicken with tofu or chickpeas. Leftovers taste even better the next day.