Get ready to transform your weeknight dinner with the most mouthwatering, creamy, and incredibly easy Thai-inspired coconut chicken curry you've ever tasted! Imagine diving into a rich, aromatic dish that's bursting with golden-brown chicken, vibrant vegetables, and a luxurious coconut sauce that will make your taste buds dance with joy. This one-pot wonder isn't just a meal – it's a culinary adventure that brings restaurant-quality flavor straight to your kitchen with minimal effort and maximum deliciousness!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, cut into pieces
- 1 can (14 oz) coconut milk
- 2 tablespoons curry paste
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 cups broccoli florets
- Salt to taste
Instructions
- Prepare all ingredients by cutting chicken thighs into bite-sized pieces, slicing onion and bell pepper, and separating broccoli into florets.
- Heat a large deep skillet or Dutch oven over medium-high heat. Add a small amount of oil and brown chicken pieces until they develop a golden color, approximately 4-5 minutes.
- Remove chicken from the pan and set aside. In the same pan, sauté sliced onions until they become translucent and slightly soft, about 2-3 minutes.
- Add curry paste to the pan and stir continuously for 1 minute to release its aromatic flavors and prevent burning.
- Pour in coconut milk, stirring to combine with the curry paste and create a smooth, creamy sauce. Bring the mixture to a gentle simmer.
- Return chicken pieces to the pan, ensuring they are well-coated with the coconut curry sauce. Reduce heat to medium-low and cover.
- Simmer the chicken for about 10-12 minutes, or until the chicken is nearly cooked through.
- Add sliced bell peppers and broccoli florets to the pan. Continue cooking for an additional 5-7 minutes until vegetables are tender-crisp and chicken is fully cooked.
- Season with salt to taste. If the sauce is too thick, you can add a little chicken broth or water to reach desired consistency.
- Remove from heat and let the curry rest for 2-3 minutes before serving. This allows the flavors to meld together.
- Serve hot over steamed rice or with naan bread. Garnish with fresh cilantro or green onions if desired.
Tips
- Choose the Right Curry Paste: Select a high-quality curry paste that matches your spice preference. Red curry paste will give a spicier kick, while yellow is milder and more subtle.
- Chicken Selection: Chicken thighs are recommended for this recipe as they stay more tender and juicy compared to chicken breasts. If using breasts, be careful not to overcook.
- Browning is Key: Take time to properly brown the chicken pieces. This step builds deep flavor and creates a beautiful golden color.
- Manage Your Heat: When adding curry paste, keep the heat moderate and stir constantly to prevent burning and release maximum flavor.
- Don't Overcook Vegetables: Add bell peppers and broccoli later in the cooking process to maintain their crisp texture and vibrant color.
- Consistency Matters: If the sauce is too thick, gradually add chicken broth. If too thin, let it simmer uncovered to reduce.
- Serving Suggestions: Serve over jasmine rice or with warm naan bread to soak up the delicious sauce. Fresh cilantro or green onions make an excellent garnish.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 30g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 140mg
