Description
A delicious and creamy coconut milk chicken recipe that is packed with flavor and easy to make.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, sliced
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 cup chicken broth
- 1 cup snap peas
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
- Add the sliced red bell pepper and cook for another 2 minutes.
- Stir in the coconut milk, red curry paste, soy sauce, brown sugar, and lime juice. Mix well until the curry paste is fully dissolved.
- Return the chicken to the skillet and add the chicken broth. Bring the mixture to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Add the snap peas and cook for an additional 2-3 minutes until they are tender but still crisp.
- Serve the coconut milk chicken over cooked jasmine rice and garnish with fresh cilantro.
Notes
- For a spicier version, add sliced jalapeños or a dash of sriracha to the sauce.
- Substitute the chicken with shrimp or tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 100mg