Thai Coconut Chicken Curry
A flavorful and spicy Thai-inspired dish made with coconut milk, chicken, and a blend of curry spices.
Ingredients
- ●1 pound Chicken breastBoneless and skinless
- ●2 tablespoons Thai red curry pasteAdjust to taste
- ●1 can (14 oz) Coconut milkFull-fat for richness
- ●2 tablespoons Lemon juiceFreshly squeezed
- ●1 tablespoon Fish sauceOptional, but adds depth
- ●1/4 cup Basil leavesFresh, for garnish
Instructions
- 1
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- 2
Add the chicken and cook until browned on all sides, about 5-6 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the remaining 1 tablespoon of oil to the skillet, then add the Thai red curry paste.
- 5
Cook, stirring constantly, for 1-2 minutes or until fragrant.
- 6
Pour in the coconut milk and bring the mixture to a simmer.
- 7
Return the chicken to the skillet and stir to coat with the curry sauce.
- 8
Reduce heat to medium-low and let simmer for 10-12 minutes, or until the chicken is cooked through.
- 9
Stir in the fish sauce (if using) and lemon juice.
- 10
Season with salt and pepper to taste.
- 11
Garnish with basil leaves and serve hot.
- 12
Serve over rice or noodles, if desired.