Description
A vibrant, one-pot meal that combines creamy coconut milk with aromatic spices for a comforting and exotic experience.
Ingredients
Scale
- 2 Tbsp coconut oil (or other cooking oil)
- 1 cup onion, finely diced (white or yellow onion)
- 1/2 tsp salt (or more to taste)
- 4 large garlic cloves, minced (about 2 Tbsp)
- 1 tsp ground ginger (or 1 Tbsp fresh grated or minced ginger)
- 1 tsp ground coriander
- 4–6 Tbsp Thai red curry paste, or to taste
- 1 can unsweetened coconut milk, full-fat (14-ounce can, Thai Kitchen brand recommended)
- 1 Tbsp brown sugar (or to taste)
- 1 ½ pounds boneless skinless chicken breast, cut into thin strips
- 1 Tbsp fish sauce (or soy sauce)
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced or diced (about half large bell pepper)
- 1 lime, zest and juice
- 1/4 cup fresh cilantro, chopped and divided (Thai Basil can be used as an alternative)
Instructions
- In a large skillet over medium-high heat, melt the coconut oil. Add the diced onions with a pinch of salt and sauté for about 3 minutes or until softened, stirring frequently.
- Mix in the minced garlic, ground ginger, and ground coriander. Cook for another minute until fragrant.
- Pour in the full can of coconut milk, mixing it with 1 Tbsp of brown sugar and 1 Tbsp of fish sauce.
- Add the sliced chicken to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to medium. Simmer uncovered for about 7 minutes, stirring occasionally.
- Stir in the shredded carrots and diced red bell pepper. Continue simmering for an additional 5–7 minutes until the sauce slightly thickens and the chicken is cooked through.
- Remove from heat. Stir in the zest and half of the lime juice, along with half of the cilantro. Taste and adjust seasoning with more lime juice, salt, or curry paste as desired.
- Garnish with the remaining cilantro before serving.
Notes
This dish is best served over jasmine rice or rice noodles. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
Keywords: Thai, Curry, Chicken, Coconut Milk, Easy Recipe