This particular Thai Chicken Coconut Curry is made from tender chicken and vegetables within an easy coconut curry sauce created using red Thai curry paste. It is fantastically flavorful and better than takeout! Keep it low carb by offering with cauliflower rice.
A few years back when my family went to Thailand, We took a morning and visited a Thai cooking class. It had been so much fun to learn about the flavors plus cooking methods of another culture whilst visiting that country and it motivated me to come home and create more of my favorite Thai foods inside my own kitchen, like this Thai poultry coconut curry that balances the particular four flavors of Thai cooking food: salty, spicy, sour, and fairly sweet.
Every Thai meal balances at least two, but occasionally all four, of these flavors. It’s a huge part of their culinary tradition!
In Thai chicken coconut curry, it’s the play involving the sweet coconut milk, spicy crimson curry paste, sour lime juice, plus salty fish sauce that gives this those classic Thai flavors that individuals love. Using store-bought red curry paste makes this an easy weeknight meal, and even my cooking instructor within Thailand said that hardly anybody right now there makes their own curry paste mainly because it’s so much work and utilizes so many difficult to find ingredients.
What you will need to create Thai chicken coconut curry
- Chicken: We prefer using chicken meat in this recipe, but upper thighs would be great too! Just cut the chicken into 1-inch parts for easy cooking.
- Salt & Pepper: Season the chicken prior to cooking by sprinkling it after some salt and pepper. It helps create the flavor of the dish instead of waiting to season it by the end.
- Oil: Any neutral-tasting oil is useful for cooking the chicken.
- Veggies: I enjoy add zucchini, bell pepper, plus onion to my curry, but it is a great dish to use up whatever you have got in the fridge. Sugar snap peas, broccolini, green onions, and eco-friendly beans also work great! Just keep your amounts about the same and you can swap your preferred vegetables in and out.
- Garlic: Everything is much better with garlic, right? One fascinating thing I learned in my Thailänder cooking class is that they use smaller, but much more potent garlic within Thailand, but this recipe has been written with large garlic cloves in mind that most of us are familiar with.
- Ginger: I highly recommend using fresh ginger rather than subbing dried ginger in this formula.
- Thai Reddish Curry Paste: You are able to adjust the amount of curry paste to create this dish more spicy or even mild depending on your taste. We all consider this “medium-spicy” as written, if you are concerned about too much heat, you might like to cut the amount in half, or if you would like it really spicy you might want to add one more 2 tablespoons.
- Coconut Milk: Make use of full-fat coconut milk for the best taste.
- Fish Spices: This is one of those things that might scare some away, however it adds awesome flavor without producing the dish taste “fishy”. It will be adds authenticity!
- Lime Juice: You can even provide lime wedges on the side to squire more lime juice on if you like issues extra pucker-y.
How to make Thai poultry coconut curry
Preparation the chicken and veggies: Cut the chicken into bite-size items and pat dry with paper-towels, then season with salt plus pepper. Wash and chop the particular veggies so they are ready when it is time to cook.
Temperature a little oil in a large frying pan over medium-high heat, then add the particular chicken and cook without mixing for 3-4 minutes. Then when they have a bit of a brown crust on a single side, stir them and keep cook until mostly cooked via (but they don’t have to prepare all the way just yet). Transfer to some plate.
Add a bit more oil to the pan if required, then saute the veggies intended for 3-4 minutes. The goal would be to just soften them but keep them tender-crisp rather than mushy. Include the garlic and ginger plus cook 1 minute more to build up their flavor.
Mix in the coconut milk, red curry paste, and fish sauce. Provide for a gentle boil, then slow up the heat to medium-low and come back the chicken to the pan. Simmer for a few minutes until the chicken can be cooked through.
Finally, stir in lime juice, then flavor and adjust with more lime juice, seafood sauce, or salt as required. Serve over cauliflower rice .
More dishes along with classic Thai flavors
Thailänder Chicken Coconut Curry
This Healthy Thai Poultry Coconut Curry is made with tender poultry and vegetables in an easy coconut curry sauce made with red Thailänder curry paste. It’s fantastically tasty and better than takeout! Keep it keto and low carb by helping with cauliflower rice.
Servings: four people
Calories: 499 kcal
- one 1/2 pounds chicken breast cut into 1-inch pieces
- Sodium and pepper
- 2 tablespoons olive oil divided
- two zucchini sliced
- one red bell pepper sliced up
- 1 yellow onion sliced
- 4 cloves garlic clove minced
- 1 tsp fresh ginger grated
- four tablespoons Thai red curry insert
- 1 (13. 5-ounce) may full fat coconut milk
- 1 tablespoon fish sauce or more to taste
- one tablespoon fresh lime juice or even more to taste
Pat the chicken pieces till dry, then season with a spread of salt and pepper. High temperature 1 tablespoon of the oil within a large skillet over medium high temperature, then add the chicken and prepare without stirring for 3-4 mins. Continue to cook, stirring until browned a bit and the chicken pieces are mainly cooked through. Transfer to a dish.
Include the remaining oil to the pan, after that saute the zucchini, red bell pepper, and onions for three to four minutes just to soften a bit although not so long that they go mushy. Include the garlic and ginger. Prepare another 1 minute.
Add the coconut milk, red curry paste, plus fish sauce, and whisk jointly. Bring to a gentle boil, after that reduce heat, and return the particular chicken to the pan. Simmer for some minutes until the chicken is prepared through.
Stir in lime juice, then flavor and adjust the seasoning with increased lime juice, fish sauce, or sodium as desired. Serve over cauliflower rice .
Providing: 1 providing | Calorie consumption: 499 kcal | Carbs: 13 gary the gadget guy | Proteins: 40 gary the gadget guy | Body fat: 33 gary the gadget guy | Over loaded Fat: 20 g | Cholesterol: 109 mg | Sodium: 574 mg | Potassium: 1216 mg | Fiber: 3 g | Sugar: 6 g | Vitamin A: 3541 IU | Vitamin C: 64 mg | Calcium: 74 mg | Iron: 5 mg