Thai Chicken Curry
A simple and flavorful Thai-inspired dish made with chicken and a rich curry sauce.
Ingredients
- ●1 pound chicken breastcut into bite-sized pieces
- ●2 tablespoons nutty curry pastestore-bought or homemade
- ●1 can coconut milkfull-fat for richness
- ●1 tablespoon fish sauceoptional, omit for vegetarian version
- ●1 tablespoon sugarto balance the savory and spicy flavors
- ●2 cups chicken brothhomemade or store-bought
- ●1/4 cup basilchopped fresh leaves
- ●2 chili pepperssliced or minced, depending on desired heat level
Instructions
- 1
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
- 2
Add the chicken and cook until browned, 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 (if using), and sugar.
- 6
Stir to combine and bring to a simmer.
- 7
Return the chicken to the skillet and cook until coated in the curry sauce.
- 8
Add the chicken broth and bring to a simmer.
- 9
Reduce the heat to medium-low and let cook for 10-15 minutes, or until the sauce has thickened.
- 10
Stir in the basil and chili peppers.
- 11
Season with salt and pepper to taste.
- 12
Serve hot over rice or noodles.