Craving a taste of Thailand without leaving your kitchen? This easy Thai chicken curry recipe is your ticket to vibrant flavors and cozy satisfaction.
Packed with tender chicken, aromatic spices, and creamy coconut milk, this dish is a delightful balance of heat and sweetness. Perfect for a weeknight dinner, it’s quick to prepare and sure to impress.
Get ready to savor every bite!
Steps
- Preheat your oven to 375°F and season the chicken with salt and black pepper. In a large, ovenproof skillet, melt coconut oil over medium-high heat, then sear the chicken on both sides until golden brown. Remove the chicken and set it aside on a plate.
- Lower the heat to medium-low and add the sliced bell pepper, leek, garlic, and ginger to the skillet, stirring well. Cook the mixture for about 2 minutes until slightly softened, then mix in the curry paste and cook for an additional 5 minutes, stirring frequently.
- Gradually pour in the coconut milk, stirring to combine all ingredients. Return the chicken to the skillet and place it in the oven. Bake for around 25 minutes or until the chicken is fully cooked, reaching an internal temperature of 165°F.
- Once cooked, garnish the dish with fresh cilantro. Serve the curry hot over a bed of prepared brown rice, ensuring to spoon plenty of the rich curry sauce over the top. Enjoy your meal!
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts or thighs (or a combination)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons coconut oil
- 1 red bell pepper, thinly sliced
- 1 leek, thinly sliced
- 2 cloves garlic, minced
- ½ teaspoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can of full-fat coconut milk (14 ounces)
- 3 tablespoons fresh cilantro, torn
- Cooked brown rice, for serving
Nutritional Values
Calories: 473kcal | Carbohydrates: 9g | Protein: 39g | Fat: 32g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Potassium: 954mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2556IU | Vitamin C: 45mg | Calcium: 56mg | Iron: 5mg
FAQ
- Why Can’t Thai Chicken Curry Be Frozen?
- Coconut milk-based sauces often don’t freeze well as they tend to separate upon reheating, losing their creamy texture. However, if this does not concern you, you might still give it a try.
- Is Thai Chicken Curry Gluten-Free?
- Yes, it can be gluten-free provided you avoid the sourdough bread and ensure your curry paste is gluten-free.
- Can You Make Thai Curry Without Coconut Milk?
- If you’re avoiding coconut milk, you could try substituting it with half and half for a similar creamy texture, although the flavor will differ slightly.
- Can I Make Chicken Curry with Bone-In Chicken?
- While I haven’t tried it with bone-in chicken, it should work with adjusted cooking times for both searing and baking to ensure thorough cooking.
- How Can I Make Slow Cooker Thai Curry Chicken?
- Although I haven’t tested this recipe in a slow cooker, you might start by searing the chicken on the stovetop, then finish cooking in a crockpot until the chicken reaches an internal temperature of 165°F.
Tips
- Use Full-Fat Coconut Milk: To ensure your Thai chicken curry has the right creamy consistency, opt for full-fat coconut milk rather than the light version, which can make the sauce too watery.
- Customize with Vegetables: Feel free to swap or add vegetables such as green peas, broccoli, or zucchini to the dish for added flavor and nutrition. This flexibility allows you to tailor the curry to your preferences or what you have on hand.
- Proper Chicken Searing: Make sure to sear the chicken until it is deeply golden brown on both sides before transferring it to the oven. This step enhances the flavor and ensures the chicken stays juicy.
- Garnish Options: While cilantro adds a fresh finish to the dish, you can also use Thai basil or chopped scallions as alternative garnishes to complement the flavors of the curry.
