The Recipe Buffet

A Flavorful Weeknight Dinner

Looking for a dinner recipe that’s bursting with bold flavors and comes together quickly? Thai Coconut Curry with Chicken is your answer. This dish combines tender chicken, creamy coconut milk, spicy red curry paste, vibrant vegetables, and rice noodles into a comforting, restaurant-worthy meal you can whip up at home.

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 30 minutes, making it perfect for busy weeknights.
• Customizable: Use your favorite vegetables or adjust the spice level to suit your taste.
• One-Pot Wonder: Fewer dishes to clean!

Ingredients

Here’s what you’ll need to create this delicious Thai Coconut Curry:

For the Curry:

• 1 lb (450g) chicken breast or thighs, sliced into thin strips
• 2 tablespoons vegetable oil (coconut or peanut oil works great too)
• 2–3 tablespoons red curry paste (adjust to your heat preference)
• 1 can (13.5 oz) coconut milk (full-fat for creaminess)
• 1 cup chicken broth
• 1 tablespoon fish sauce (optional, for authentic flavor)
• 1 teaspoon brown sugar

Vegetables:

• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 large carrot, julienned
• 1 cup snap peas
• (Feel free to use whatever veggies you have on hand!)

For Serving:

• 8 oz (225g) rice noodles, cooked according to package instructions
• Fresh cilantro, chopped
• Lime wedges for garnish

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Instructions

1. Cook the Chicken

Heat the oil in a large skillet or wok over medium-high heat. Add the chicken slices and cook until lightly browned and cooked through, about 5–7 minutes. Remove from the skillet and set aside.

2. Sauté the Curry Paste

In the same skillet, reduce the heat to medium. Add the red curry paste and sauté for 1–2 minutes until fragrant. This step releases the full aroma of the spices.

3. Make the Curry Sauce

Pour in the coconut milk and chicken broth, stirring well to combine with the curry paste. Add fish sauce and brown sugar. Bring the mixture to a gentle simmer.

4. Add the Vegetables

Add the bell peppers, broccoli, carrots, and snap peas to the curry sauce. Let them simmer for 5–7 minutes until they are tender-crisp.

5. Return the Chicken

Add the cooked chicken back to the skillet. Stir well to coat everything in the flavorful curry sauce. Simmer for another 2–3 minutes to ensure the chicken absorbs the flavors.

6. Assemble and Serve

Divide the cooked rice noodles into bowls. Ladle the hot coconut curry over the noodles. Garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor.

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Pro Tips

• Spice Level: Add sliced red chilies if you like it spicier or reduce the curry paste for a milder dish.
• Make it Vegetarian: Swap the chicken for tofu and use vegetable broth instead of chicken broth.
• Meal Prep Friendly: The curry stores well in the fridge for up to 3 days. Just reheat and add freshly cooked noodles before serving.

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Pair It Up!

Serve this dish with Thai iced tea or a refreshing cucumber salad to complete your meal.

This Thai Coconut Curry with Chicken will transport your taste buds straight to the streets of Bangkok. Try it tonight and enjoy a delicious escape from your routine!