Description
A flavorful and vibrant Thai curry recipe featuring tender chicken thighs simmered in a rich coconut milk sauce with fresh vegetables and aromatic spices. Perfect for a comforting and balanced meal served over rice.
Ingredients
Scale
Main Ingredients
- 1 1/2 tablespoons light olive oil or coconut oil
- 1 pound chicken thighs, thinly sliced
- 1/2 large yellow onion, chopped
- 2 tablespoons red curry paste
- 1 red bell pepper, 1-inch chop
- 1 carrot, thinly sliced
- 1 1/2 cups broccoli florets
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
- 1 13.5 oz. can quality coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai Sweet Chili Sauce
- 2 tablespoons less sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Optional Garnish
- Sriracha or Asian chili sauce to taste
- Lime juice and zest to taste
- Fresh basil
- Fresh cilantro
Instructions
- Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan. Once sizzling, add the sliced chicken, chopped onions, and red curry paste. Cook until the chicken is mostly opaque, stirring occasionally to combine flavors.
- Stir Fry Veggies: Add the broccoli florets and stir fry for one minute. Then add the chopped red bell pepper, thinly sliced carrot, grated ginger, and minced garlic. Sauté everything together for one more minute to enhance the flavors and slightly soften the vegetables.
- Add Ingredients: Pour in half of the coconut milk into the skillet. In a separate bowl, mix the remaining coconut milk with the tablespoon of cornstarch until smooth, then add this mixture to the skillet. Add the Asian sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Stir well to combine all ingredients evenly.
- Simmer: Bring the curry to a boil then reduce heat to a simmer. Cook for 5 minutes or until the sauce thickens and the vegetables reach your preferred crisp-tender texture. If the sauce is too thick, thin it out with a small amount of water. Remove and discard the bay leaf before serving.
- Adjust to Taste and Serve: Garnish the curry with fresh basil, cilantro, lime zest, lime juice, and optional Sriracha or Asian chili sauce according to your taste preferences. Serve hot with steamed rice for a complete meal.
Notes
- You can add an additional bell pepper and zucchini if desired, as per the original recipe variation.
- Chicken thighs are recommended for juicier texture; slice thighs into 1/2-inch widths for best results.
- If using chicken breasts, slice them thinner (1/4-inch wide and cut into 2-inch lengths) and partially freeze to ease slicing.
- Adjust the red curry paste amount depending on your spice preference; Thai Kitchen brand is milder while Mae Ploy is spicier.
- Serve with steamed rice to soak up the delicious curry sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
