Thai-Inspired Coconut Curry Chicken
5.0
(1 reviews)
15min
30min
4
839
Chef's Note
For the best flavor development, try making this curry a day ahead and reheating it gently before serving. The flavors will deepen overnight, creating a more complex taste profile. If you prefer a spicier curry, add a sliced Thai chili pepper with the garlic and ginger.
Tags
Ingredients
2 pounds boneless skinless chicken breast
2 cups jasmine rice
2 cans (13.5 oz each) coconut milk
3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons fresh ginger
4 cloves garlic
1 tablespoon brown sugar
2 medium red bell pepper
3 cups broccoli
2 medium carrots
2 tablespoons vegetable oil
1 whole lime
1/4 cup fresh cilantro
1/2 teaspoon salt
Instructions
- 1
Rinse 2 cups of jasmine rice under cold water until water runs clear. Cook according to package instructions (typically 1:1.5 ratio of rice to water). This will take about 15-20 minutes.
- 2
While rice cooks, cut 2 pounds of chicken breast into 1-inch cubes and season with 1/2 teaspoon of salt.
- 3
Peel and mince 2 tablespoons of fresh ginger and 4 cloves of garlic.
- 4
Slice 2 medium red bell peppers into thin strips, cut 3 cups of broccoli into florets, and slice 2 medium carrots into thin rounds.
- 5
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-6 minutes until browned on all sides but not fully cooked through.
- 6
Remove chicken and set aside. In the same pan, add the minced ginger and garlic. Sauté for 1 minute until fragrant.
- 7
Add 3 tablespoons of red curry paste to the pan and stir for 30 seconds to release the aromatics.
- 8
Pour in 2 cans of coconut milk and stir to combine with the curry paste. Bring to a gentle simmer.
- 9
Add 2 tablespoons of fish sauce and 1 tablespoon of brown sugar. Stir until sugar dissolves.
- 10
Return the chicken to the pan along with the prepared vegetables. Simmer for 10-12 minutes until chicken is cooked through and vegetables are tender but still crisp.
- 11
Squeeze the juice of 1 lime into the curry and stir.
- 12
Serve the curry over the cooked jasmine rice and garnish with 1/4 cup of chopped fresh cilantro.
Nutrition Information (per serving)
839
63g
82g
29g
Reviews (1)
Danielle D.
9/20/20255/5
Super tasty. Even better the next day!