Thai Coconut Curry Chicken
A delicious and comforting Thai Coconut Curry Chicken that's perfect for weeknight dinners, easy to make, and packed with flavor.
Ingredients
Main Ingredients
- 1 pound chicken breast, cut into bite-sized pieces Use room temperature chicken for even cooking.
- 1 tablespoon coconut oil Used to sauté the ingredients.
- 1 medium onion, chopped Sauté until translucent.
- 2 cloves garlic, minced Add to sauté for flavor.
- 1 tablespoon ginger, minced
- 2 tablespoons Thai red curry paste Adjust quantity based on desired spice level.
- 1 can (14 oz) coconut milk Can use light coconut milk.
- 1 cup chicken broth
- 1 cup bell peppers, sliced
- 1 cup broccoli florets Can add other veggies if desired.
- to taste Salt and pepper Adjust to preference.
- for garnish Fresh basil or cilantro Enhances presentation.
Instructions
Preparation
- Heat coconut oil in a large skillet over medium heat until melted.
- Sauté chopped onions until translucent, about 4-5 minutes.
- Add minced garlic and ginger, cooking for another minute until fragrant.
- Add chicken pieces and cook until no longer pink, about 5-7 minutes.
- Stir in Thai red curry paste and cook for 1-2 minutes to bloom the spices.
- Pour in coconut milk and chicken broth, bringing to a gentle simmer. Cook for 8-10 minutes to thicken slightly.
- Add bell peppers and broccoli, cooking until tender yet vibrant, about 5 minutes.
- Season with salt and pepper to taste. Optionally, add a squeeze of lime.
- Serve warm, garnished with fresh basil or cilantro.
Notes
Make-ahead for the best flavor as the sauce mellows overnight. Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently with splash of broth.