Creamy Coconut Thai Curry

Ingredients

1 lb chicken breasts or thighs, cut into bite-sized pieces

1 tablespoon olive oil

1 onion, thinly sliced

3 cloves garlic, minced

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

2 tablespoons red curry paste

1 can (14 oz) coconut milk

1/2 cup chicken broth

1 tablespoon fish sauce

1 tablespoon brown sugar

1 teaspoon fresh ginger, grated

Juice of 1 lime

1/4 cup fresh cilantro, chopped (for garnish)

1/4 cup green onions, sliced (for garnish)

Cooked jasmine rice (for serving)

Directions

Prepare the Chicken Curry: In a large skillet or wok, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken and set it aside.

In the same skillet, add the sliced onion, garlic, bell peppers, and zucchini. Sauté for 5-6 minutes until the vegetables are tender.

Make the Curry Sauce: Stir in the red curry paste, cooking for about 1 minute until fragrant. Pour in the coconut milk and chicken broth, stirring until well combined. Add the fish sauce, brown sugar, and grated ginger. Bring the mixture to a simmer.

Combine and Cook: Return the cooked chicken to the skillet, stirring to coat it with the curry sauce. Simmer for an additional 10-15 minutes until the chicken is fully cooked and the sauce has thickened slightly. Squeeze in the lime juice and stir to combine.

Serve: Serve the creamy Thai coconut curry chicken over cooked jasmine rice, garnished with fresh cilantro and green onions.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 400 kcal | Servings: 4 servings