Thai Chicken Curry with Coconut Milk
A fragrant and creamy Thai curry with tender chicken and vegetables in a rich coconut milk sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Method: Main
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless chicken breast, sliced
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- 1 red bell pepper, sliced
- 1 cup bamboo shoots
- 1/4 cup Thai basil leaves
- 2 tbsp vegetable oil
- 2 kaffir lime leaves (optional)
Instructions
- Heat oil in a large pan over medium heat. Add curry paste and cook for 1 minute until fragrant.
- Add chicken and cook until no longer pink, about 5-7 minutes.
- Pour in coconut milk, fish sauce, and palm sugar. Stir well and bring to a simmer.
- Add bell pepper and bamboo shoots. Cook for 10 minutes until vegetables are tender.
- Stir in basil and lime leaves (if using). Serve hot with jasmine rice.
Notes
You can customize the seasonings to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 12g
- Protein: 32g
Find it online: https://www.receipster.com/thai-chicken-curry-coconut-milk/