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!
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.