Description
A comforting dish combining chicken with creamy coconut milk and vibrant spices for a delightful culinary experience.
Ingredients
- 1 lb chicken breast, cut into bite-sized pieces
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- Fresh basil leaves for garnish
- Cooked jasmine rice, for serving
Instructions
- In a large pan, heat a little oil over medium heat. Add minced garlic and ginger, and sauté until fragrant.
- Add chicken pieces to the pan and cook until they are browned on all sides.
- Stir in the red curry paste, fish sauce, and brown sugar. Allow the mixture to cook for another minute.
- Pour in the coconut milk and chicken broth, stirring well to combine.
- Add the sliced red bell pepper and snap peas, then bring the mixture to a gentle simmer. Cook for about 20 minutes.
- Serve the Thai coconut chicken over a bed of fluffy jasmine rice and garnish with fresh basil leaves.
Notes
Adjust the spice level by adding more red curry paste or chili flakes. For a creamier texture, increase coconut milk and reduce chicken broth.