Spicy Thai Coconut Curry with Chicken

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If you love bold, spicy flavors, this Spicy Thai Coconut Curry with Chicken is perfect for you. Bursting with the rich flavors of coconut milk, Thai curry paste, and tender chicken, this dish is easy to prepare and will transport your taste buds straight to Thailand. It’s a fantastic one-pot meal that’s great for dinner any night of the week.

Ingredients:

  • 2 tbsp vegetable oil
  • 1 lb chicken thighs or breasts, cut into bite-sized pieces
  • 2 tbsp red Thai curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tbsp lime juice
  • Fresh cilantro, chopped (for garnish)
  • Cooked jasmine rice, for serving

Instructions:

Step 1: Cook the chicken

  1. Heat the vegetable oil in a large pan or wok over medium heat.
  2. Add the chicken pieces and cook for about 5-7 minutes until browned and fully cooked. Remove the chicken from the pan and set aside.

Step 2: Sauté the aromatics

  1. In the same pan, add the minced garlic and ginger. Sauté for 1-2 minutes until fragrant.
  2. Stir in the red Thai curry paste and cook for another minute to release the flavors.

Step 3: Add coconut milk and vegetables

  1. Pour in the coconut milk and chicken broth, stirring to combine.
  2. Add the bell pepper and zucchini. Simmer for 5-7 minutes, until the vegetables are tender.

Step 4: Season the curry

  1. Stir in the fish sauce, soy sauce, sugar, and lime juice.
  2. Return the cooked chicken to the pan and let everything simmer for an additional 5 minutes, allowing the flavors to meld.

Step 5: Serve

  1. Serve the curry over jasmine rice and garnish with fresh cilantro.
  2. For extra heat, you can add sliced Thai chilies on top or a dash of chili flakes.

Historical Context:

Thai curries have been enjoyed for centuries, originating from the fusion of Indian spices with native Thai ingredients like coconut milk and lemongrass. Red curry paste, a staple in this dish, typically includes red chilies, garlic, galangal, and kaffir lime peel, offering a complex balance of heat and flavor.

Nutritional Information:

  • Calories per serving: 400-450
  • Protein: 25g
  • Carbs: 30g
  • Fat: 25g

For a lighter version, you can use light coconut milk or replace some of the coconut milk with chicken broth.

A vibrant bowl of spicy Thai coconut curry with chicken, served over jasmine rice, garnished with fresh cilantro and lime.