Flavorful Thai-Inspired Coconut Chicken Curry

Today’s Recipe: Thai-Inspired Coconut Chicken Curry

Hey there, foodies! Today, I’m excited to share with you my latest creation: a Thai-inspired coconut chicken curry that’s perfect for warming you up on a chilly evening. This dish combines the creamy richness of coconut milk with the bold flavors of traditional Thai spices for a truly unforgettable meal.

Ingredients:

• 300g chicken breast, diced
• 400ml coconut milk
• 20g fresh ginger, minced
• 1 stalk lemongrass, chopped
• 2 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1 bell pepper, sliced
• 100g bamboo shoots
• Handful of fresh basil leaves

Kitchen Tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon

To start, heat a large skillet over medium heat and add the diced chicken breast. Cook until browned on all sides, then remove from the skillet and set aside.

In the same skillet, add the minced ginger and chopped lemongrass. Sauté for a few minutes until fragrant, then stir in the red curry paste. Add the coconut milk, fish sauce, brown sugar, and lime juice, stirring to combine.

Return the cooked chicken to the skillet and add the sliced bell pepper and bamboo shoots. Simmer for 10-15 minutes, allowing the flavors to meld together.

Just before serving, stir in the fresh basil leaves for a burst of freshness and aroma. Serve the curry hot over steamed rice or noodles for a filling and flavorful meal.

This Thai-inspired coconut chicken curry weighs approximately 900g when cooked and serves 4. Each serving is around 225g and packs a punch of approximately 350 calories.

One tip to take this dish to the next level is to let the curry rest overnight in the refrigerator. The flavors will continue to develop, resulting in an even more delicious meal the next day!

I hope you enjoy making this Thai-inspired coconut chicken curry as much as I did. Feel free to customize the recipe with your favorite vegetables or proteins, and make it your own. Happy cooking!