Thai Coconut Curry Chicken

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons red curry paste 2 tablespoons red curry paste
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 stalk lemongrass, bruised 1 stalk lemongrass, bruised
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• Juice of 1 lime Juice of 1 lime
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed jasmine rice, for serving Steamed jasmine rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pan or wok over medium heat.
2. 2.
   Add the onion and garlic to the pan and sauté until fragrant and translucent.
3. 3.
   Add the chicken pieces to the pan and cook until they are lightly browned on all sides.
4. 4.
   Stir in the red curry paste, lemongrass, and ginger, and cook for another minute to release their flavors.
5. 5.
   Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
6. 6.
   Add the red bell pepper slices to the pan and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
7. 7.
   Remove the lemongrass stalk from the pan and discard.
8. 8.
   Squeeze the lime juice over the curry and stir to incorporate.
9. 9.
   Serve the Coconut Curry Chicken over steamed jasmine rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife. This helps release its aromatic oils and flavors into the curry.
• Red curry paste — Adjust the amount of red curry paste according to your spice preference. If you prefer a milder curry, reduce the amount slightly.

Tips & Tricks

• For a creamier texture, use full-fat coconut milk instead of light coconut milk.
• If you prefer a thicker sauce, simmer the curry uncovered for a few extra minutes.
• Customize the vegetables by adding other favorites such as bamboo shoots, baby corn, or snap peas.
• Adjust the spiciness by adding more or less red curry paste.
• To make it more filling, add additional protein such as shrimp or tofu.

Serving advice

Serve the Thai Coconut Curry Chicken over steamed jasmine rice to soak up the flavorful sauce. Garnish with fresh cilantro for a pop of color and added freshness. Lime wedges can also be served on the side for an extra tangy kick.

Presentation advice

Present the Coconut Curry Chicken in a shallow bowl, allowing the vibrant colors of the curry and garnishes to shine. Place a mound of steamed jasmine rice in the center and spoon the curry chicken around it. Garnish with a sprig of fresh cilantro for an elegant touch.