Thai Chicken Coconut Curry (Printable version)

Creamy coconut curry with tender chicken, vegetables, and aromatic Thai spices in a rich broth.

# What You'll Need:

→ Proteins

01 - 14 oz boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Aromatics

02 - 1 tablespoon fresh ginger, finely grated
03 - 3 cloves garlic, minced
04 - 2 shallots, thinly sliced

→ Curry & Broth

05 - 2 tablespoons red curry paste
06 - 13.5 fl oz coconut milk, full-fat
07 - 3 cups chicken broth
08 - 1 tablespoon fish sauce
09 - 1 tablespoon soy sauce or tamari
10 - 1 teaspoon brown sugar
11 - Juice of 1 lime

→ Vegetables

12 - 1 red bell pepper, thinly sliced
13 - 3.5 oz shiitake mushrooms, sliced
14 - 3.5 oz snow peas, trimmed

→ Garnishes

15 - Fresh cilantro leaves
16 - Fresh Thai basil
17 - Sliced red chili, optional
18 - Lime wedges

# How to Make:

01 - Heat a large pot over medium heat with a splash of oil. Sauté shallots, ginger, and garlic for 2 minutes until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release its aromatic oils and deepen the flavor.
03 - Add chicken pieces and cook for 2-3 minutes, stirring constantly to coat evenly with aromatics and curry paste.
04 - Pour in the chicken broth and coconut milk, stirring to combine. Bring to a gentle simmer.
05 - Add fish sauce, soy sauce, and brown sugar. Stir well to incorporate seasonings throughout.
06 - Add bell pepper, mushrooms, and snow peas. Simmer for 10-12 minutes until chicken is cooked through and vegetables are tender-crisp.
07 - Stir in lime juice. Taste and adjust seasoning with additional fish sauce, lime, or brown sugar as desired.
08 - Ladle soup into bowls and garnish with cilantro, Thai basil, red chili, and lime wedges. Serve immediately while hot.

# Expert Advice:

01 -
  • The red curry paste blooms in the pot like a secret treasure waiting to be found.
  • It is a one pot miracle that makes your kitchen smell like a professional Thai bistro.
02 -
  • Adding lime juice too early can cause the vibrant flavors to turn slightly dull during the simmer.
  • If the soup feels too thin simply let it simmer uncovered for a few extra minutes to reduce the liquid.
03 -
  • Use Thai basil if you can find it because the licorice notes are far superior to Italian basil in this context.
  • Freeze your ginger root and grate it while frozen to make the process much easier and mess free.
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