Easy & Delicious Thai Chicken Curry Recipe: Authentic Flavor

Name: Easy & Delicious Thai Chicken Curry Recipe: Authentic Flavor
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Thai
Ingredients: 13.5 oz Coconut milk (standard can size); 1/2 cup Low sodium chicken broth; 3 tbsp Red curry paste (Thai kitchen brand recommended); 1 tsp Brown sugar; 1/2 tsp Ground coriander; 1/2 tsp Ground cumin; 1 tbsp Minced ginger; 2 tsp Minced garlic; 1/4 tsp Salt; 1 1/2 pounds Chicken breast; 1/2 small Yellow onion (thinly sliced); 1 stalk Lemongrass stalk (peel outer layer & cut in 4); 1 large Red bell pepper; 2 tbsp Peanut butter; 1 tbsp Fresh lime juice; 1 tbsp Fish sauce; To taste garnish Fresh cilantro (for garnish); To taste garnish Crushed peanuts (for garnish)

Discover how to make a rich and flavorful Thai Chicken Curry with this easy-to-follow recipe. This creamy curry features tender chicken breast, aromatic spices, and fresh vegetables simmered in coconut milk, making for a delicious and satisfying meal. Perfect for a weeknight dinner or special occasion.

#Curry

#Chicken

#Thai

#Dinner

#Spicy

#Easy

#Coconut milk

Delicious Thai Chicken Curry Ready to Serve

Recipe Information

15m

Prep Time

35m

Cook Time

50m

Total Time

Servings

Medium

Thai

English

Nutrition (per serving)

520

Calories

40g

Protein

25g

Carbs

35g

Fat

Creamy Thai Chicken Curry Bowl

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Rich Red Curry Sauce with Chicken

Instructions

0/5 completed

1
Cut chicken breast into bite-sized pieces. Thinly slice the yellow onion and red bell pepper. Peel the outer layer of lemongrass and cut it into four pieces. Mince ginger and garlic.
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10m
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Cut chicken breast into bite-sized pieces. Thinly slice the yellow onion and red bell pepper. Peel the outer layer of lemongrass and cut it into four pieces. Mince ginger and garlic.
10m
2
In a large pot or wok, heat a little oil. Add the thinly sliced yellow onion, minced ginger, minced garlic, and red curry paste. Sauté until fragrant, about 2-3 minutes.
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3m
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In a large pot or wok, heat a little oil. Add the thinly sliced yellow onion, minced ginger, minced garlic, and red curry paste. Sauté until fragrant, about 2-3 minutes.
3m
Don't burn the curry paste; cook until fragrant to release flavors.

3
Add the chicken breast pieces to the pot and cook until lightly browned on all sides.
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5m
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Add the chicken breast pieces to the pot and cook until lightly browned on all sides.
5m
4
Pour in the coconut milk and low sodium chicken broth. Add brown sugar, ground coriander, ground cumin, salt, and lemongrass pieces. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until chicken is cooked through and flavors have melded. Add the red bell pepper slices and cook for another 5 minutes until tender-crisp.
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25m
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Pour in the coconut milk and low sodium chicken broth. Add brown sugar, ground coriander, ground cumin, salt, and lemongrass pieces. Bring to a simmer, then reduce heat and cook for 15-20 minutes, or until chicken is cooked through and flavors have melded. Add the red bell pepper slices and cook for another 5 minutes until tender-crisp.
25m
Adjust curry consistency with more broth or coconut milk if desired.
5
Stir in the peanut butter, fresh lime juice, and fish sauce. Cook for an additional 2-3 minutes, stirring until the peanut butter is fully incorporated and the sauce is smooth. Garnish with fresh cilantro and crushed peanuts before serving.
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5m
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Stir in the peanut butter, fresh lime juice, and fish sauce. Cook for an additional 2-3 minutes, stirring until the peanut butter is fully incorporated and the sauce is smooth. Garnish with fresh cilantro and crushed peanuts before serving.
5m
Always taste and adjust seasoning (salt, lime, fish sauce) before serving.