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Thai Chicken Coconut Curry

Creamy Thai-inspired chicken curry made with coconut milk and red curry paste, ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian-Inspired, Thai
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb chicken breast cut into bite-sized pieces
  • 1 can full-fat coconut milk 13.5 oz
  • 2 tbsp red curry paste
  • 1 onion sliced
  • 1 red bell pepper sliced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp olive oil
  • 1 tbsp fish sauce
  • 1 tbsp lime juice fresh
  • 0.25 cup fresh basil chopped

Equipment

  • Large skillet or pan
  • Wooden spoon
  • Knife
  • Cutting board

Method
 

  1. Heat oil in a large pan over medium heat.
  2. Cook onion until softened, then add garlic and ginger.
  3. Stir in red curry paste and cook briefly until fragrant.
  4. Add chicken and stir to coat in curry paste.
  5. Pour in coconut milk and bring to a gentle simmer.
  6. Add bell pepper and cook until chicken is done.
  7. Stir in fish sauce and lime juice.
  8. Garnish with basil and serve hot.

Notes

Adjust curry paste amount to control spice level.