Thai Coconut Curry Chicken
Creamy Thai red curry with chicken, vegetables, and aromatic spices. One-pot meal ready in 30 minutes.
Ingredients
- 1.5 lbs chicken breast, cut into chunks
- 1 can coconut milk (400ml)
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 red bell pepper, sliced
- 1 onion, sliced
- 200g green beans, trimmed
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp vegetable oil
- 1/4 cup fresh basil leaves
- 2 cups jasmine rice
- Lime wedges for serving
Instructions
Cook jasmine rice according to package instructions
Heat vegetable oil in a large pot over medium-high heat
Add chicken chunks and cook until browned on all sides, about 5 minutes
Add minced garlic and ginger, cook for 1 minute until fragrant
Stir in red curry paste and cook for another minute
Pour in coconut milk, fish sauce, and brown sugar, stir to combine
Add sliced onion and bell pepper to the pot
Bring to a simmer, then reduce heat and cook for 10 minutes
Add green beans and cook for another 5 minutes until tender
Stir in fresh basil leaves just before serving
Serve over jasmine rice with lime wedges
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