Spicy Thai Chicken Curry
A quick and flavorful Thai-inspired dish made with chicken, kicked curry, and spices.
Ingredients
- ●1 pound chicken breastcut into bite-sized pieces
- ●2 tablespoons kicked curry pasteadjust to taste
- ●1 can coconut milk14 oz
- ●1 tablespoon fish sauceoptional
- ●1 tablespoon brown sugaroptional
- ●1/2 cup chicken brothlow-sodium
- ●2 bell peppersany color, sliced
- ●1/4 cup Thai basilchopped
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- 2
Add the chicken and cook until browned and cooked through, about 5-7 minutes.
- 3
Remove the chicken from the skillet and set aside.
- 4
Add the curry paste to the skillet and cook for 1-2 minutes, until fragrant.
- 5
Pour in the coconut milk, fish sauce, brown sugar, and chicken broth. Stir to combine.
- 6
Bring the sauce to a simmer and cook for 2-3 minutes, until thickened.
- 7
Add the bell peppers to the skillet and cook for an additional 2-3 minutes, until tender.
- 8
Return the chicken to the skillet and stir to coat with the curry sauce.
- 9
Season with salt and black pepper to taste.
- 10
Serve the curry hot, garnished with Thai basil.