Name: Thai Chicken Curry with Coconut Milk
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb chicken breast, cut into bite-sized pieces; 1 can (14 oz) coconut milk; 2 tbsp red curry paste; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, sliced; 1 cup broccoli florets; 2 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp lime juice; 2 tbsp olive oil; Fresh basil or cilantro for garnish

Description

A warm and comforting Thai Chicken Curry featuring tender chicken, vibrant vegetables, and a rich coconut milk sauce, perfect for creating memorable meals.

Ingredients

1 lb chicken breast, cut into bite-sized pieces
1 can (14 oz) coconut milk
2 tbsp red curry paste
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, sliced
1 cup broccoli florets
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp lime juice
2 tbsp olive oil
Fresh basil or cilantro for garnish

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Instructions

Heat olive oil in a large skillet over medium heat. Add onion and garlic, then sauté until softened.
Add chicken and cook until no longer pink.
Stir in red curry paste and cook for another minute.
Pour in coconut milk, soy sauce, and fish sauce. Stir well to combine.
Add bell pepper and broccoli, then simmer for about 10-15 minutes until vegetables are tender.
Add lime juice before serving.
Garnish with fresh basil or cilantro and serve hot with rice.

Notes

For a creamier texture, use full-fat coconut milk. Adjust the spiciness and saltiness to taste as you cook, and don’t be afraid to experiment with different vegetables or proteins.