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Delish Coconut Curry Chicken

Delish Coconut Curry Chicken

Creamy coconut curry chicken simmered with Thai red curry paste, tender veggies, and fresh basil. It’s weeknight-easy, restaurant-delicious, and perfect over fluffy jasmine rice.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 tbsp vegetable oil
  • 2 lb boneless skinless chicken thighs trimmed and cut into bite-size pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 cups yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp Thai red curry paste
  • 13.5 fl oz coconut milk unsweetened, full-fat
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp brown sugar
  • 1 tsp fish sauce
  • 1 tbsp fresh lime juice
  • 2 cups red bell pepper thinly sliced
  • 1 cup carrots thinly sliced
  • 1 cup snow peas trimmed
  • 0.5 cup fresh basil leaves torn
  • 4 cups cooked jasmine rice for serving

Instructions

Preparation Steps

  • Season chicken with salt and black pepper. Heat oil in a large skillet or Dutch oven over medium-high heat.
  • Sear chicken in two batches until lightly browned on the edges, about 3 to 4 minutes per batch. Transfer to a plate.
  • Reduce heat to medium. Add onion and cook until soft and translucent, about 3 minutes. Stir in garlic and ginger; cook 30 seconds until fragrant.
  • Stir in red curry paste and cook 30 to 60 seconds to bloom the spices.
  • Pour in coconut milk and chicken broth; whisk to combine and scrape up any browned bits from the pan.
  • Return chicken and any juices to the pan. Simmer gently over medium-low heat for 10 minutes, stirring occasionally.
  • Add bell pepper and carrots. Simmer until vegetables are tender-crisp and chicken is cooked through, 6 to 8 minutes.
  • Stir in brown sugar, fish sauce, and lime juice. Taste and adjust seasoning with more salt or curry paste if desired.
  • Fold in snow peas and basil; cook 1 minute, then remove from heat.
  • Serve hot over cooked jasmine rice and garnish with extra basil or lime wedges if you like.

Notes

For a milder curry, use 1.0 tbsp curry paste. Swap chicken thighs with chicken breasts if preferred (reduce simmer time by 3 minutes). Add a pinch of red pepper flakes for heat. Leftovers keep well refrigerated up to 3 days.