Seweryn Dominsky
Traditional Thai-Style Coconut Curry with Chicken and Vegetables
This traditional Thai-Style Coconut Curry is a delightful dish that harmonizes the exotic flavors of Thailand. With tender chicken pieces, a medley of vegetables, and creamy coconut milk, this dish provides a rich and fragrant experience that’s sure to excite your taste buds. Perfect for a comforting meal, it combines the sweetness of coconut milk with the subtle heat of Thai spices.
Ingredients:
– 2 tablespoons vegetable oil
– 1 pound chicken breast, cut into bite-sized pieces
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon ginger, minced
– 2 tablespoons Thai red curry paste
– 1 can (400ml) coconut milk
– 1 cup chicken broth
– 1 red bell pepper, sliced
– 1 zucchini, sliced
– 1 carrot, julienned
– 1 cup snow peas
– 2 tablespoons fish sauce
– 2 teaspoons brown sugar
– 1 tablespoon lime juice
– Fresh cilantro, chopped (for garnish)
– Cooked jasmine rice (for serving)
Instructions:
1. Heat the oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes. Remove the chicken from the pot and set aside.
3. In the same pot, sauté the onion for about 3 minutes until it starts to soften. Add the garlic and ginger, and sauté for another 1-2 minutes until fragrant.
4. Stir in the Thai red curry paste and cook for 1-2 minutes.
5. Pour in the coconut milk and chicken broth. Bring the mixture to a simmer.
6. Return the chicken to the pot, followed by the bell pepper, zucchini, carrot, and snow peas. Simmer for about 10 minutes, until the vegetables are tender and the chicken is cooked through.
7. Add the fish sauce, brown sugar, and lime juice, stirring well to combine. Adjust the seasoning with more fish sauce or sugar if needed.
8. Garnish with fresh chopped cilantro, and serve hot over jasmine rice.
Enjoy this delicious and aromatic Thai-Style Coconut Curry as it transports you straight to the heart of Thailand with every bite!
