Go Back

Thai Coconut Curry Chicken

Tender chicken and crisp vegetables simmered in a fragrant red curry and coconut milk sauce — a fast, cozy weeknight curry that tastes like it came from your favorite takeout spot.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Equipment

  • Large skillet or wok
  • Wooden spoon

Ingredients
  

  • 1 lb chicken breast, cut into bite-sized pieces
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • Fresh basil leaves for garnish
  • Cooked jasmine rice for serving

Instructions
 

  • Heat the oil in a large skillet over medium heat. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
  • Add the chicken pieces and cook until browned on all sides.
  • Stir in the red curry paste, mixing well to coat the chicken.
  • Pour in the coconut milk, fish sauce, and brown sugar, bringing the mixture to a simmer.
  • Add the sliced bell pepper and broccoli florets, cooking for another 5-7 minutes until the vegetables are tender and the chicken is cooked through.
  • Serve hot over cooked jasmine rice, garnished with fresh basil leaves.