INGREDIENTS:
1 lb (450g) chicken breast, cut into bite-sized pieces
1 can (14 oz/400ml) coconut milk
1 tablespoon Thai red curry paste (adjust to taste)
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 small onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon vegetable oil
Fresh basil or cilantro for garnish
Lime wedges (optional)
Steamed jasmine rice (for serving)
INSTRUCTIONS:
Cook the Chicken:
Heat vegetable oil in a large pan or wok over medium-high heat.
Add the chicken pieces and cook until browned on all sides. Remove and set aside.
Sauté Aromatics:
In the same pan, add more oil if needed. Sauté the onion, garlic, and ginger until fragrant (about 2 minutes).
Add Curry Paste:
Stir in the red curry paste and cook for another minute to release its flavor.
Combine Ingredients:
Add the bell peppers and cook for a couple of minutes until they start to soften.
Return the chicken to the pan.
Create the Sauce:
Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir everything together.
Let the curry simmer for about 10-15 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
Serve:
Once done, taste and adjust the seasoning if needed.
Serve the curry over steamed jasmine rice, garnished with fresh basil or cilantro, and lime wedges on the side if desired.
Enjoy your homemade Thai Coconut Curry Chicken!