Description
A quick and cozy coconut curry chicken that’s creamy, warm and packed with flavor, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 can full fat coconut milk (For a creamy sauce)
- 2 tbsp Thai red curry paste (Or curry powder as an alternative)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tbsp oil (For sautéing)
- 1 cup broth or water (Optional, to loosen the sauce)
- to taste salt
- to taste pepper
- 1 tbsp lime juice (Add at the end for brightness)
Optional Vegetable Add-Ins
- 1 cup bell pepper, sliced (For sweetness and color)
- 2 cups spinach (Add at the end to keep bright)
- 1 cup peas
- 1 cup carrots, sliced
Instructions
Preparation
- Cut chicken into bite-sized pieces and pat dry.
- Chop onion and mince garlic (and ginger if using).
Cooking
- Heat oil in a large pan over medium heat. Sauté chopped onion until softened.
- Add minced garlic (and ginger if using) and cook for about 30 seconds until fragrant.
- Stir in curry paste or powder and cook for a minute to bloom.
- Add chicken pieces and toss to coat. Cook until the outside is no longer pink.
- Pour in coconut milk, stir well, and bring to a gentle simmer.
- Cook until chicken is done and the sauce is creamy.
- Add salt, pepper, and a squeeze of lime before serving.
Notes
Allow a few minutes for the sauce to reduce if it looks thin. Adjust seasoning and lime to taste. Leftovers can be stored in an airtight container for 3 to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: asian, Thai