Thai Chicken Curry
This Thai Chicken Cury truly hits the spot! If you're craving some scrumptious Thai food, you've come to the right place. A party in your mouth is about to happen.
Servings: 6 servings
Ingredients
- 4 tablespoons cooking oil
- 1 whole onion, thinly sliced
- 6 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 3 stalks lemongrass, inner whites, thinly sliced, OR 1 tablespoon lemon zest
- 8 tablespoons green curry paste, see notes
- 28 ounces coconut milk, Thai variety, unsweetened, from cans
- 2 cups chicken broth, regular strength
- 6 tablespoons Asian fish sauce
- 2 tablespoons palm sugar
- 2 tablespoons lime juice, freshly squeezed
- 3 pounds boneless chicken thighs, or breast, cut into bite size pieces
- 8 lime leaves, sliced OR 2 teaspoons lime zest
- 2 large red bell peppers, seeded and sliced
- ¼ cup Thai basil leaves, shredded
- ¼ cup cilantro leaves, chopped
- 1-2 chilies, optional, seeded and sliced, if you like heat
- lime wedges, to serve
Instructions
- In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft, 2-3 minutes.
- Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth.
- Add fish sauce, palm sugar, and lime juice. Stir to combine - the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors.
- Add chicken, lime leaves or lime zest, and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil.
- Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
- Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.
Notes
- Traditionally, lemongrass and lime leaves are used in Thai curry, but if they're not readily available in your area, you can use lemon zest and lime zest as substitutes.
- I use Thai Kitchen brand of green curry paste, which is milder in heat level.
- Different brands of green curry paste will vary in their spice levels, so taste test before deciding how much to use.
- Always use canned, unsweetened Thai coconut milk for the best texture and flavor. Shake the can before opening so the cream and liquid are evenly blended.
- If you make the broth/sauce (just prior to adding chicken) one day ahead, the flavors will meld and become even more wonderfully concentrated the next day.
- This recipe is part of our Healthy Chicken Recipes Collection.
- We love serving this Thai Chicken Curry over Instant Pot Jasmine Rice or fragrant Coconut Rice to soak up the rich, creamy sauce.
Nutrition (per serving)
Calories: 755kcal | Carbohydrates: 36g | Protein: 51g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 1762mg | Potassium: 1194mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5239IU | Vitamin C: 80mg | Calcium: 145mg | Iron: 14mg