Thai Coconut Curry Chicken
Thai Coconut Curry Chicken
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
For the Curry Sauce
- 1 tablespoon neutral oil, as needed for sautéing
- 2 red bell peppers, sliced
- 1 onions, sliced
- 2 Thai chili peppers, diced (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 2 tablespoons curry paste
- 2 cups chicken broth
- 13.5 fluid ounces full-fat coconut milk, from a can
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1/4 cup fresh Thai basil, roughly chopped, for garnish
Instructions
- 1
Cut the boneless, skinless chicken thighs into bite-sized pieces. In a medium bowl, season the chicken with 1 tablespoon of curry powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 tablespoon of soy sauce, and 1 tablespoon of neutral oil. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for 20 minutes at room temperature.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the vegetables. Slice the red bell peppers and onions. Dice the Thai chili peppers (adjust quantity based on desired spice level). Mince the garlic and grate the ginger.
⏱️ 10 min
- 3
Heat 1 tablespoon of neutral oil in a large pan or Dutch oven over medium-high heat. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. Sear the chicken for 3-4 minutes per side, until it develops a nice golden-brown color. You may need to do this in batches.
⏱️ 8 min
- 4
Remove the seared chicken from the pan and set it aside on a plate. Reduce the heat to medium.
⏱️ 1 min
- 5
In the same pan, add a little more neutral oil if needed. Add the sliced onions and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min
- 6
Add the sliced red bell peppers to the pan and continue to sauté for another 3-4 minutes, until slightly tender-crisp.
⏱️ 4 min
- 7
Stir in the minced garlic, grated ginger, and diced Thai chili peppers. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 8
Add 1 tablespoon of curry powder to the pan and toast for about 30 seconds, stirring constantly, until aromatic.
⏱️ 1 min
- 9
Add the curry paste to the pan and toast for another 30 seconds, stirring to combine with the other ingredients.
⏱️ 1 min
- 10
Pour in the 2 cups of chicken broth and the 13.5 fluid ounces of full-fat coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min
- 11
Stir in the 1 tablespoon of brown sugar and 1 tablespoon of fish sauce. Bring the sauce to a gentle simmer.
⏱️ 2 min
- 12
Let the sauce simmer, uncovered, for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min
- 13
Return the seared chicken pieces to the pan. Continue to simmer for another 5-7 minutes, or until the chicken is cooked through and heated through.
⏱️ 7 min
- 14
Just before serving, stir in the roughly chopped fresh Thai basil.
⏱️ 1 min
- 15
Serve the Thai Coconut Curry Chicken hot, perhaps over steamed rice or with naan bread.
Kitchen Tools
Nutrition Facts (per serving)
Thai Coconut Curry Chicken
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon curry powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil
For the Curry Sauce
- 1 tablespoon neutral oil, as needed for sautéing
- 2 red bell peppers, sliced
- 1 onions, sliced
- 2 Thai chili peppers, diced (adjust to taste)
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 2 tablespoons curry paste
- 2 cups chicken broth
- 13.5 fluid ounces full-fat coconut milk, from a can
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1/4 cup fresh Thai basil, roughly chopped, for garnish
Instructions
- 1
Cut the boneless, skinless chicken thighs into bite-sized pieces. In a medium bowl, season the chicken with 1 tablespoon of curry powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 tablespoon of soy sauce, and 1 tablespoon of neutral oil. Mix well to ensure the chicken is evenly coated. Let the chicken marinate for 20 minutes at room temperature.
⏱️ 5 min - 2
While the chicken is marinating, prepare the vegetables. Slice the red bell peppers and onions. Dice the Thai chili peppers (adjust quantity based on desired spice level). Mince the garlic and grate the ginger.
⏱️ 10 min - 3
Heat 1 tablespoon of neutral oil in a large pan or Dutch oven over medium-high heat. Once hot, add the marinated chicken in a single layer, being careful not to overcrowd the pan. Sear the chicken for 3-4 minutes per side, until it develops a nice golden-brown color. You may need to do this in batches.
⏱️ 8 min - 4
Remove the seared chicken from the pan and set it aside on a plate. Reduce the heat to medium.
⏱️ 1 min - 5
In the same pan, add a little more neutral oil if needed. Add the sliced onions and sauté for 3-5 minutes, until softened and translucent.
⏱️ 5 min - 6
Add the sliced red bell peppers to the pan and continue to sauté for another 3-4 minutes, until slightly tender-crisp.
⏱️ 4 min - 7
Stir in the minced garlic, grated ginger, and diced Thai chili peppers. Sauté for 1 minute until fragrant.
⏱️ 1 min - 8
Add 1 tablespoon of curry powder to the pan and toast for about 30 seconds, stirring constantly, until aromatic.
⏱️ 1 min - 9
Add the curry paste to the pan and toast for another 30 seconds, stirring to combine with the other ingredients.
⏱️ 1 min - 10
Pour in the 2 cups of chicken broth and the 13.5 fluid ounces of full-fat coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pan.
⏱️ 2 min - 11
Stir in the 1 tablespoon of brown sugar and 1 tablespoon of fish sauce. Bring the sauce to a gentle simmer.
⏱️ 2 min - 12
Let the sauce simmer, uncovered, for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
⏱️ 15 min - 13
Return the seared chicken pieces to the pan. Continue to simmer for another 5-7 minutes, or until the chicken is cooked through and heated through.
⏱️ 7 min - 14
Just before serving, stir in the roughly chopped fresh Thai basil.
⏱️ 1 min - 15
Serve the Thai Coconut Curry Chicken hot, perhaps over steamed rice or with naan bread.