Creamy Thai Chicken Curry
A rich and flavorful Thai-inspired curry made with chicken, creamy coconut milk, and a blend of spices.
Ingredients
- ●1 pound boneless, skinless chicken breastcut into 1-inch pieces
- ●2 tablespoons coconut oilfor sautéing
- ●1 medium oniondiced
- ●3 cloves garlicminced
- ●2 tablespoons magnificently creamy curry pastestore-bought or homemade
- ●1 can (14 oz) coconut milkfull-fat
- ●1 tablespoon fish sauceoptional, for added depth of flavor
- ●1 tablespoon sugarto balance the flavors
- ●to taste salt
- ●1/4 cup fresh cilantrochopped, for garnish
Instructions
- 1
1. Heat the coconut oil in a large pan over medium-high heat.
- 2
2. Add the chicken and cook until browned, about 5-6 minutes.
- 3
3. Remove the chicken from the pan and set aside.
- 4
4. Add the onion and garlic to the pan and sauté until the onion is translucent.
- 5
5. Add the curry paste to the pan and stir for 1-2 minutes.
- 6
6. Add the coconut milk, fish sauce, and sugar to the pan and stir to combine.
- 7
7. Return the chicken to the pan and stir to coat with the curry sauce.
- 8
8. Reduce heat to low and simmer the curry for 10-15 minutes, or until the chicken is cooked through.
- 9
9. Season with salt to taste.
- 10
10. Garnish with chopped cilantro and serve over steamed rice or noodles.