Thai Curry Chicken

Every time I think about whipping up a comforting meal, Thai Curry Chicken instantly comes to mind. There’s something truly magical about the blend of spices and creamy coconut milk that transports me to the streets of Thailand. I remember the first time I tasted this dish; I was completely captivated by the harmonious balance of flavors. It was a chilly evening, and I wanted to create something warm and inviting that would bring a smile to my family’s faces. As I stirred the simmering pot, the aroma filled my kitchen, drawing everyone closer. My kids eagerly anticipated dinner, their eyes lighting up at the sight of the vibrant colors of the vegetables and the inviting scent of the curry. It’s a dish that not only satisfies hunger but also warms the heart and brings us together around the dinner table.

Ingredients to Make Thai Curry Chicken

When crafting Thai Curry Chicken, the ingredients truly interplay to create a symphony of flavors. Each component brings something special to the table, ensuring a delightful eating experience. The key players include tender chicken, aromatic shallots, and rich coconut milk, which together deliver that authentic Thai essence.

• 1¼ pounds boneless skinless chicken breast, sliced into 1/2-inch thick strips – This is the protein powerhouse of the dish. It cooks quickly and absorbs the flavors beautifully.
• ¼ teaspoons salt – A crucial seasoning that enhances the natural flavors of the chicken and vegetables.
• 2 tablespoons canola or vegetable oil, divided – Used for sautéing the chicken and vegetables, adding a nice sheen and depth of flavor.
• ½ cup thinly sliced shallots – These add a sweet and slightly pungent flavor that complements the curry.
• 8 ounces thin green beans or haricot verts, trimmed – They provide crunch and freshness to the dish.
• 1 medium red bell pepper, seeded and sliced into thin strips – This ingredient adds vibrant color and sweetness.
• 1 cup low-sodium chicken broth – It forms the base of the curry, adding moisture and flavor without overwhelming the dish.
• 1 cup canned light coconut milk – The creamy, dreamy component that gives Thai Curry Chicken its signature richness.
• 1 tablespoon Thai red curry paste – The star of the show, providing that authentic Thai flavor profile.
• 1 tablespoon Thai fish sauce – This umami-rich seasoning elevates the dish to new heights.
• 3 cups cooked brown rice – The perfect base to soak up all the delicious curry sauce.
• 2 cups baby spinach leaves, coarsely chopped – A nutritious addition that wilts beautifully in the warm curry.
• 2 tablespoons freshly squeezed lime juice – A splash of acidity that brightens the dish and balances the flavors.
• ¼ cup fresh cilantro leaves – The fresh herb that adds a final touch of flavor and color to the presentation.

Recipe Directions for Thai Curry Chicken

Making Thai Curry Chicken is a journey filled with delightful aromas and exciting flavors. Follow these simple steps to create a dish that will impress your family and friends. Remember to take your time and enjoy the process!

1. Season the chicken with salt. This step is critical as it helps to enhance the flavor of the meat. Make sure to coat the pieces evenly for maximum taste.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. A properly heated skillet will ensure a nice sear on the chicken. When the oil shimmers, it’s time to add the meat.
3. Add the chicken to the skillet and cook, stirring occasionally. You want to aim for a golden-brown color, which should take about 5 minutes. The chicken should be just cooked through and tender.
4. Transfer the cooked chicken to a large bowl. This allows you to free up space in the skillet for the next ingredients while keeping the chicken warm.
5. Add the remaining tablespoon of oil to the pan. Next, toss in the shallots, green beans, and bell pepper. Stir them for about 3 minutes until crisp-tender. The vegetables should still retain some crunch.
6. If the pan seems dry while cooking the vegetables, add a splash of the chicken broth. This addition will help to deglaze the pan and create a flavorful base.
7. Transfer the vegetables to the bowl with the chicken. Mixing the vegetables and chicken allows the flavors to meld together beautifully.
8. Add the chicken broth, coconut milk, curry paste, and fish sauce to the skillet. Bring this mixture to a gentle boil while whisking to dissolve the curry paste. This step is crucial for achieving that aromatic curry sauce.
9. Simmer over medium heat until the sauce is reduced to about 1¼ cups, which should take around 6 minutes. You want a slightly thickened sauce that clings to the chicken and vegetables.
10. If using pre-cooked packaged rice, follow the directions on the package for heating it up. Alternatively, you can prepare your own brown rice for a fresher taste.
11. Once the sauce is reduced, return the chicken and vegetables to the skillet. Cook until everything is warmed through, which should take about 2 minutes. Achieving a harmonious blend of all the ingredients is the goal here.
12. Stir in the spinach and lime juice. Cook until the spinach is just wilted, about 30 seconds. This final touch adds color and nutrition.
13. Serve in bowls over the rice, garnished with cilantro. The presentation is key, so don’t be afraid to make it look beautiful!

Recipe Variations about Thai Curry Chicken

Exploring variations of Thai Curry Chicken is a delightful way to keep this recipe fresh and exciting. Here are some ideas that you might consider trying out:

• Vegetable Medley: You can add other vegetables like zucchini, carrots, or snap peas to enhance the dish’s nutritional value.
• Protein Swap: Feel free to use shrimp or tofu instead of chicken for a different protein profile.
• Spice it Up: If you’re a spice lover, consider adding red pepper flakes or a splash of sriracha for an extra kick.
• Curry Variety: Experiment with different types of curry paste, such as green or yellow, to give the dish a new twist.
• Shortcuts: Use pre-cooked chicken or rotisserie chicken to save time when preparing this dish for busy weeknights.
• Rice Alternatives: Instead of brown rice, try cauliflower rice for a lower-carb option that still pairs beautifully with the curry.

What Goes Well With This Thai Curry Chicken

• Steamed Jasmine Rice: The fragrant rice complements the rich flavors of the curry perfectly, allowing the sauce to soak in.
• Fresh Salad: A crunchy salad with cucumber, carrots, and a lime dressing adds a refreshing contrast to the warm dish.
• Spring Rolls: These make for a delightful appetizer that pairs well with the curry’s vibrant flavors.
• Perfect for Dinner Parties: Thai Curry Chicken impresses guests and is a great meal for gatherings, serving as a highlight on any dinner table.
• Meal Prep: This dish keeps well in the fridge, making it an excellent option for meal prep throughout the week.
• Great for Leftovers: If you have any leftovers, they can be used for a delicious lunch the next day, reheating beautifully.

FAQ

Conclusion

Thai Curry Chicken is a dish that brings comfort and joy to the table. With its rich flavors and simple preparation, it’s perfect for any night of the week. I hope you take the time to try it, as I’m confident it will become a favorite in your household. Cooking is all about sharing love through food, and this recipe is a beautiful way to do just that.

Thai Curry Chicken

The ultimate comfort food awaits with this easy weeknight dinner! Thai Curry Chicken melds together tender chicken, vibrant vegetables, and a creamy coconut sauce, making it irresistible. Serve it over rice for a delightful meal that satisfies all cravings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine Thai

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Large Pot
• Saucepan
• Chef's Knife
• Wooden Spoon

Ingredients

  

• 1¼ pounds boneless skinless chicken breast sliced into 1/2-inch thick strips
• ¼ teaspoon salt
• 2 tablespoons canola or vegetable oil divided
• ½ cup thinly sliced shallots
• 8 ounces thin green beans or haricot verts trimmed
• 1 medium red bell pepper seeded and sliced into thin strips
• 1 cup low-sodium chicken broth
• 1 cup canned light coconut milk
• 1 tablespoon Thai red curry paste
• 1 tablespoon Thai fish sauce
• 3 cups cooked brown rice (see Recipe Notes below)
• 2 cups baby spinach leaves coarsely chopped
• 2 tablespoons freshly squeezed lime juice
• ¼ cup fresh cilantro leaves

Instructions

 

• Season the chicken with salt. This step is critical as it helps to enhance the flavor of the meat. Make sure to coat the pieces evenly for maximum taste.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. A properly heated skillet will ensure a nice sear on the chicken. When the oil shimmers, it’s time to add the meat.
• Add the chicken to the skillet and cook, stirring occasionally. You want to aim for a golden-brown color, which should take about 5 minutes. The chicken should be just cooked through and tender.
• Transfer the cooked chicken to a large bowl. This allows you to free up space in the skillet for the next ingredients while keeping the chicken warm.
• Add the remaining tablespoon of oil to the pan. Next, toss in the shallots, green beans, and bell pepper. Stir them for about 3 minutes until crisp-tender. The vegetables should still retain some crunch.
• If the pan seems dry while cooking the vegetables, add a splash of the chicken broth. This addition will help to deglaze the pan and create a flavorful base.
• Transfer the vegetables to the bowl with the chicken. Mixing the vegetables and chicken allows the flavors to meld together beautifully.
• Add the chicken broth, coconut milk, curry paste, and fish sauce to the skillet. Bring this mixture to a gentle boil while whisking to dissolve the curry paste. This step is crucial for achieving that aromatic curry sauce.
• Simmer over medium heat until the sauce is reduced to about 1¼ cups, which should take around 6 minutes. You want a slightly thickened sauce that clings to the chicken and vegetables.
• If using pre-cooked packaged rice, follow the directions on the package for heating it up. Alternatively, you can prepare your own brown rice for a fresher taste.
• Once the sauce is reduced, return the chicken and vegetables to the skillet. Cook until everything is warmed through, which should take about 2 minutes. Achieving a harmonious blend of all the ingredients is the goal here.
• Stir in the spinach and lime juice. Cook until the spinach is just wilted, about 30 seconds. This final touch adds color and nutrition.
• Serve in bowls over the rice, garnished with cilantro. The presentation is key, so don’t be afraid to make it look beautiful!

Notes

• Tip 1: You can certainly make your own cooked brown rice. But you can also buy frozen cooked rice or on-the-shelf cooked rice.
• Tip 2: This dish will keep in an airtight container in the refrigerator for up to 4 days.

Keyword coconut milk chicken, easy chicken curry, Thai curry chicken recipe, Thai food recipes

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!