Description
A vibrant, creamy Thai chicken curry with rich coconut milk and fragrant green chili, perfect for weeknight dinners.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp green curry paste
- 1 can (14 oz) coconut milk
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 tbsp oil (for cooking)
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- Juice of 1 lime
- Vegetables (baby eggplant, snap peas, etc.)
- Steamed jasmine rice or rice noodles (for serving)
- Fresh Thai basil and sliced chilies (for garnish)
Instructions
- Season and sear chicken pieces in a heavy skillet until golden; remove and set aside.
- In the same pan, toast and soften the green curry paste with a splash of oil until fragrant.
- Add minced garlic and ginger; pour in coconut milk and bring to a gentle simmer.
- Return the chicken to the pan, add the vegetables, and simmer until the chicken reaches 165°F (74°C) and the sauce thickens slightly.
- Finish with fish sauce, palm sugar, and lime juice to taste.
- Serve over steamed jasmine rice or rice noodles, garnished with fresh Thai basil and sliced chilies.
Notes
Sear chicken in batches to avoid steaming. Control the heat to prevent coconut milk from splitting. Finish with fresh herbs for maximum flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai