Thai Chicken Curry With Coconut Milk

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Making a proper Thai Chicken Curry with Coconut Milk is super easy, takes about 20 minutes, and it all can be done in one pan. I love how many flavors are layered in this seemingly complicated dish: ginger, fish sauce, lime juice, and creamy coconut milk. It tastes like comfort food but is actually quite healthy and low carb too!

While developing this Thai Chicken Curry recipe, one hurdle we discovered was how to make it thicker like how we ordered in restaurants. We were on the hunt for the correct way to make a THICK curry. We tried boiling down curry paste or adding a corn starch slurry (not very authentic) but it just was not the same as the restaurants. One day we tried adding a can of coconut cream at the end and BOOM! Perfect “Thai Restaurant” creamy curry.

Ingredients

• 2 Chicken Breasts, cut into bite sized pieces (or for speed, you can use a Rotisserie Chicken)
• 1 Large Yellow Onion, thinly sliced
• 1 Knob of ginger, microplaned
• 2 Red Bell Peppers, sliced
• 2 Tbsp Garlic, minced
• 1 Large Carrot, julienned (or used bagged shredded carrots)
• 2 Tbsp of Red Thai Curry Paste
• Two 13.5 oz Cans of Coconut Milk
• 1/2 Cup of Chicken Broth (can with substitute chicken bullion)
• 3 Tbsp of Fish Sauce
• 3 Tbsp of Fresh Lime Juice (more if needed)
• 1/2 Tsp of Kosher Salt (more to taste if needed)
• 2 Tbsp of Brown Sugar
• One 5.4 oz (small) Can of Coconut Cream
• Fresh Cilantro, minced, for topping afterwards

Directions

Add about 1 tablespoon of olive oil to a pan or wok and set heat to medium high. Salt and pepper your chicken and sauté until all pieces are nicely browned. Remove from pan and set aside.

Now for the vegetables. Add a little more olive oil if needed (1 tablespoon) to your pan or wok and sauté the sliced onion over medium high heat until softened. Then add your carrots and bell peppers and continue to sauté for 3 to 4 minutes more. Now Add your garlic, ginger, and curry paste and continue to stir until fragrant. Mix together so all the vegetables are covered with the curry paste. Turn the heat down to medium and add one whole can of coconut milk, the chicken broth, and your diced chicken. Let everything come so a low simmer. This is where all of those yummy flavors are all coming together.

After about five to ten minutes of simmering add the fish sauce, lime juice, brown sugar, and 1/2 teaspoon of kosher salt. Now add your small can of coconut cream. This is where the curry will start thickening up and also where the second can of coconut milk comes into play. If needed, add more coconut milk, a little at a time, to thin the sauce do your desired consistency. A good way to judge thickness is when it coats the back of spoon enough that you can swipe some off with your finger and it still leaves a clean line.

Now it’s time for taste testing; here you can add more salt or lime juice as necessary to correct the seasoning.

Serve immediately over white rice or quinoa. Top with minced fresh Cilantro.