One-Pot Thai Basil Coconut Curry with Spring Vegetables
A fragrant and creamy Thai-inspired curry loaded with tender chicken, crisp spring vegetables, and aromatic Thai basil all cooked in one pot. This easy weeknight dinner brings vibrant Southeast Asian flavours to your table in under 40 minutes.
Ingredients
- 500g chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 400ml coconut milk
- 200ml chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 150g sugar snap peas, trimmed
- 150g baby corn, halved lengthways
- 1 red bell pepper, sliced
- 100g baby spinach
- 30g fresh Thai basil leaves (or regular basil)
- 1 lime, juiced
- Steamed jasmine rice, to serve
Instructions
Heat the vegetable oil in a large pot or deep pan over medium-high heat. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until golden brown on all sides.
Add the sliced onion and cook for 2-3 minutes until softened. Stir in the garlic and ginger, cooking for another minute until fragrant.
Add the Thai red curry paste and stir well to coat the chicken and onions. Cook for 1 minute to release the aromatics.
Pour in the coconut milk and chicken stock, then add the fish sauce and brown sugar. Stir to combine and bring to a gentle simmer.
Add the sugar snap peas, baby corn, and red bell pepper. Simmer for 8-10 minutes until the vegetables are tender-crisp and the chicken reaches an internal temperature of 75°C.
Remove from heat and stir in the baby spinach until wilted. Add the lime juice and most of the Thai basil leaves, reserving some for garnish.
Taste and adjust seasoning if needed. Serve hot over steamed jasmine rice, garnished with remaining fresh Thai basil leaves.
Did you make this?
Upload your photo and show how it turned out.
