Description

This Thai Coconut Chicken features tender pieces of chicken and vibrant vegetables simmered in a rich, aromatic coconut milk sauce. Infused with classic Thai flavors, the dish offers a harmonious balance of savory and subtly sweet notes, complemented by the freshness of basil. The chicken is cooked until succulent, and the broccoli and carrots retain a pleasant crisp-tender texture within the creamy sauce.

Ingredients

Scale

1 tablespoon coconut oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 small yellow onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2–3 tablespoons red Thai curry paste (adjust to taste)
1 can (13.5 ounces) full-fat coconut milk
1/2 cup chicken broth
1 cup broccoli florets
1 cup sliced carrots
1 tablespoon fish sauce
1 teaspoon brown sugar
Juice of 1/2 lime
1/4 cup fresh basil leaves, for garnish

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Instructions

Heat coconut oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Add chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red Thai curry paste to the pot and cook for 1-2 minutes, stirring constantly, to toast the spices.
Pour in the coconut milk and chicken broth, stirring to combine and scrape up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.
Return the cooked chicken to the pot. Add the broccoli florets and sliced carrots. Simmer for 10-15 minutes, or until the chicken is cooked through and the vegetables are crisp-tender.
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
Remove from heat and garnish generously with fresh basil leaves before serving.

Notes

Adjust the amount of red curry paste to suit your preferred spice level.

Serve this curry over steamed jasmine rice for a complete meal.

Feel free to substitute or add other vegetables like bell peppers, snap peas, or bamboo shoots.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 480
Fat: 30g
Carbohydrates: 25g
Protein: 35g