Thai Coconut Chicken Curry

A flavorful and aromatic chicken curry simmered in creamy coconut milk with tender vegetables and traditional spices, served over fluffy jasmine rice.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Medium
• Cost: $5.72/serving

Dietary

• Dairy-Free
• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• healthy
• savory
• spicy
• stir-fry

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 red bell pepper (thinly sliced)
• 1 cup green beans (trimmed)
• 1 teaspoon red curry paste
• 13.5 ounce coconut milk (full-fat)
• 0.5 cup chicken broth
• 1 tablespoon fish sauce
• 1 teaspoon brown sugar
• 1 tablespoon lime juice (fresh)
• 1.25 cup jasmine rice (uncooked)
• 2.5 cup water
• 2 tablespoon fresh cilantro (chopped, for garnish)
• 0.25 teaspoon kosher salt

Instructions

1. Cook the jasmine rice: Combine 1 1/4 cups jasmine rice, 2 1/2 cups water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. While rice cooks, prepare the curry: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add the diced yellow onion to the same skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
4. Stir in the red curry paste and cook for 1 minute, allowing the paste to bloom.
5. Pour in the coconut milk and chicken broth, then stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
6. Return the chicken to the skillet. Add the thinly sliced red bell pepper and green beans. Simmer for 10-15 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
7. Stir in the fresh lime juice. Taste and adjust seasoning as needed.
8. Serve the Thai Coconut Chicken Curry hot over the cooked jasmine rice. Garnish with chopped fresh cilantro, if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Adjust the amount of red curry paste to your preferred spice level.

Nutrition (per serving)

• Calories: 670
• Protein: 52.8 g
• Carbohydrates: 57.6 g
• Fat: 28.5 g
• Fiber: 5.1 g
• Sodium: 780 mg
• Saturated Fat: 21.2 g
• Sugar: 10.2 g
• Cholesterol: 125 mg