Description
Experience the rich, aromatic flavors of Thai Chicken Coconut Curry, featuring tender chicken thighs simmered in a creamy coconut milk and curry-spiced tomato sauce. This comforting dish combines vibrant ingredients like fresh ginger, garlic, and lime juice, served perfectly over steamed white rice for a delightful meal in just 30 minutes.
Ingredients
Main Ingredients
- 2 tablespoons coconut oil
- 1 onion, small dice
- 1 red bell pepper, small dice
- 4 cloves garlic, roughly chopped
- 2 tablespoons fresh ginger, grated
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
- 2 tablespoons curry powder
- 1 15 ounce can diced tomatoes
- ½ cup chicken stock
- 2 cups full fat coconut milk
- 1 teaspoon tomato paste
- 2 teaspoons salt
- Lime juice to taste
- Green onions to garnish
- Cilantro to garnish
- White rice for serving
Instructions
- Heat Coconut Oil: Place a large skillet over medium-high heat and add the coconut oil, allowing it to warm until shimmering.
- Sauté Vegetables: Add the diced onion and red bell pepper to the skillet, sautéing until they become fragrant and softened, about 5 minutes.
- Add Aromatics: Stir in the chopped garlic and grated ginger, cooking for an additional 30 seconds to release their flavors.
- Cook Chicken with Curry: Add the chicken pieces and curry powder to the skillet, sautéing until the chicken turns golden brown, approximately 10 minutes.
- Simmer the Curry: Pour in the diced tomatoes, chicken stock, coconut milk, tomato paste, and salt. Bring the mixture to a boil, then reduce heat and simmer until the chicken is fully cooked and the sauce thickens.
- Season and Serve: Taste the curry and adjust seasoning with additional salt or lime juice as desired. Serve hot over steamed white rice, garnished with chopped cilantro and green onions, accompanied by extra lime wedges.
Notes
- You can substitute chicken thighs with chicken breasts but thighs offer more flavor and tenderness.
- Adjust the curry powder amount based on your spice preference for a milder or spicier dish.
- For a vegetarian version, replace chicken with firm tofu or mixed vegetables and use vegetable stock.
- Leftovers can be refrigerated for up to 3 days and taste great reheated.
- If you want a thicker curry, let it simmer uncovered slightly longer to reduce the sauce.