Description
This Coconut Curry Chicken is a flavorful and comforting dish inspired by Thai cuisine. Tender chicken and colorful vegetables simmer in a rich coconut milk broth for a satisfying and healthy meal.
Ingredients
- 800g (1.76 lb) Chicken Thighs: Cut into 2cm cubes
- 400ml (1.69 cup) Full-Fat Coconut Milk
- 200ml (0.85 cup) Chicken Broth (Halal-Certified)
- 2 tbsp (30ml) Vegetable Oil
- 150g (5.3oz) Onion: Finely chopped
- 3 Cloves Garlic: Minced
- 1 tbsp (15ml) Ginger: Grated
- 2 tbsp (30g) Red Curry Paste (Halal-Certified)
- 1 tbsp (15ml) Fish Sauce (Halal-Certified)
- 1 tbsp (15ml) Lime Juice
- 1 tsp (5ml) Palm Sugar or Brown Sugar
- 80g (2.8oz) Carrot: Sliced
- 120g (4.2oz) Red Bell Pepper: Stripped
- 100g (3.5oz) Snow Peas: Trimmed
- 15g (0.5oz) Cilantro: Chopped
- 2 Green Onions: Sliced
- 1 Red Chili: Sliced (optional)
- 5g (1 tsp) Sesame Seeds: Toasted
- 15g (2 tbsp) Coconut Flakes: Toasted
- Salt and Pepper: To taste
Instructions
- Prepare Chicken: Cut chicken into cubes and season with salt and pepper.
- Sauté Aromatics: Sauté onion until translucent, then add garlic and ginger.
- Bloom Spices: Stir in curry paste and cook for 1 minute.
- Brown Chicken: Add chicken and brown for 3-4 minutes.
- Simmer in Liquids: Add coconut milk and broth; simmer gently.
- Add Vegetables: Add carrot, bell pepper, and snow peas; simmer until tender-crisp.
- Balance Flavors: Stir in fish sauce, lime juice, and sugar; adjust seasoning.
- Rest & Garnish: Let rest for 5 minutes; garnish with cilantro, green onions, chili, sesame seeds, and coconut flakes.
Notes
Using full-fat coconut milk is key for a creamy texture. Adjust curry paste amount to control spice level.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Simmer
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 100 mg