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Thai Chicken Coconut Curry

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A comforting and flavorful dish that combines tender chicken with creamy coconut milk and vibrant vegetables, perfect for any occasion.

Ingredients

Scale
  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 can (14 oz) coconut milk
  • 2 tbsp red curry paste
  • 1 cup chicken broth
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tbsp vegetable oil
  • Fresh basil for garnish

Instructions

  1. Heat the oil in a large pot over medium heat until shimmering.
  2. Brown the chicken pieces until lightly browned on all sides.
  3. Add the red curry paste and mix well to coat.
  4. Pour in the coconut milk and chicken broth, stirring to combine.
  5. Incorporate the sliced bell peppers and broccoli florets into the pot.
  6. Simmer for about 15 minutes until chicken is cooked and vegetables are tender.
  7. Stir in fish sauce and brown sugar to enhance the flavors.
  8. Serve the curry in bowls and garnish with fresh basil.

Notes

Serve with jasmine rice or naan bread for a complete meal. Leftovers can be stored in the fridge for up to 3 days.

Nutrition

Find it online: https://doughgirlbylea.com/thai-coconut-chicken-curry-recipe/

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