I’m over-the-moon, giggly-girly giddy to tell you about today’s Thai Chicken Curry! It’s one of those special recipes we all want and need more of in our lives: a healthy, one-pan dinner that’s dead simple to prepare yet so outrageously tasty, it will leave you wowed by your own kitchen prowess. Ready in about 45 minutes (more than half of which is hands off) this Thai coconut curry recipe is fast enough for a weeknight but special enough for company.
The first time I made this Thai Chicken Curry with coconut milk, I was worried I would find it lacking, because my expectations for it were especially (bordering on unrealistically) high. Not only do I want you to find the very best recipes here, but also I’ve eaten my way through copious amounts of authentic Thai chicken curry in Thailand, so I know exactly how fabulous it can be.
In my world, curry is simple, heart healthy and delicious. I remember even my Ukrainian grandma used to make chicken curry. It is simply a combo of coconut milk, curry powder and ginger with any veggies or meat. I served it over brown rice but quinoa would be great too. Lots of leftovers you can freeze.
In my world, curry is simple, heart healthy and delicious. I remember even my Ukrainian grandma used to make chicken curry. It is simply a combo of coconut milk, curry powder and ginger with any veggies or meat. I served it over brown rice but quinoa would be great too. Lots of leftovers you can freeze.
Thai Chicken Curry
Yield: 4 Servings
Prep time:10 Mins
Cook time:40 Mins
Total time:50 Mins
Ingredients:
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk — (14 ounces) (do not use light or the sauce won't thicken properly)
- 3 tablespoons torn fresh cilantro
- Prepared brown rice or sourdough for serving
- 1 red bell pepper — thinly sliced
- 1 leek — thinly sliced
- 2 cloves garlic — minced
- 1/2 teaspoon grated fresh ginger
- 1 1/2 pounds boneless skinless chicken breasts — or thighs (or a mix!)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons coconut oil
Instructions:
- First, Place a rack in the center of your oven and preheat the oven to 375 degrees F. Season the chicken with salt and black pepper.
- Second, In a large, ovenproof skillet, melt the coconut oil over medium-high heat. Add the chicken and sear on both sides until deeply golden brown. Transfer to a plate.
- Next, Reduce the heat to medium low. Add the bell pepper, leek, garlic, and ginger, and stir to combine. Cook for 2 minutes, until slightly softened. Stir in the curry paste. Cook for 5 additional minutes, stirring often. Slowly pour in the coconut milk while stirring to combine. Return the reserved chicken to the skillet.
- Place the skillet in the oven and cook for 25 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark). Top with cilantro. Serve with rice and fresh sourdough bread for mopping up the sauce if desired.
Recipe Notes:
- Store leftovers in the refrigerator for up to 4 days.
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