Description
A flavorful and spicy Thai-inspired coconut chicken curry featuring tender chicken thighs simmered in a rich coconut milk sauce with aromatics and vegetables, perfect served over jasmine rice.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 1 red bell pepper, sliced
- 1 cup snap peas
Spices and Aromatics
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for extra heat)
Liquids and Sauces
- 2 tablespoons vegetable oil
- 1 can (14 ounces) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon brown sugar
Garnish and Serving
- 2 tablespoons fresh cilantro, chopped
- Cooked jasmine rice for serving
Instructions
- Prepare aromatics: Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
- Add garlic and ginger: Stir in the minced garlic and grated ginger and cook for about 30 seconds until fragrant, enhancing the base flavors.
- Cook spices: Add the red curry paste, turmeric, cumin, and optional chili powder. Cook for 1 minute to release the spices’ aromatic oils and deepen the flavor.
- Brown the chicken: Add the chicken thigh pieces and sauté, stirring occasionally, for about 5 minutes until they are lightly browned on all sides, sealing in juices.
- Simmer with liquids: Pour in the coconut milk and chicken broth, stirring to combine, then bring the mixture to a gentle simmer, creating a rich curry sauce.
- Add vegetables: Stir in the sliced red bell pepper and snap peas. Continue cooking for 8 to 10 minutes until the chicken is cooked through and the vegetables are tender but still crisp.
- Season final: Stir in the fish sauce or soy sauce and brown sugar to balance the flavors with saltiness and sweetness.
- Garnish and serve: Remove the curry from heat, sprinkle with chopped fresh cilantro, and serve hot over cooked jasmine rice.
Notes
- Adjust the spiciness by varying amounts of red curry paste and chili powder according to your preference.
- Chicken breasts can be used instead of thighs, but thighs remain juicier and more flavorful.
- This curry stores well and can be made ahead, as the flavors intensify when reheated.
