Thai Coconut Curry
A creamy and comforting chicken curry made with coconut milk and red curry paste, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 can coconut milk Provides a creamy base.
- 2 tablespoons red curry paste Adjust based on desired spice level.
- 1 pound chicken, diced Can substitute with tofu, shrimp, or chickpeas.
- 2 cloves garlic, minced Adds depth of flavor.
- 1 tablespoon ginger, grated Enhances the aroma.
- 1 medium onion, diced For sweetness and flavor.
Vegetables
- 1 cup bell peppers, sliced Colorful addition.
- 1 cup snap peas Adds crunch.
- 2 cups leafy greens Spinach or kale works well.
Flavor Enhancers
- 1 tablespoon fish sauce For a salty umami flavor.
- 1 tablespoon lime juice Freshens up the dish.
Instructions
Preparation
- Dice the onions and mince the garlic and ginger.
- Slice the chicken (or tofu/shrimp) and vegetables.
Cooking
- Heat coconut oil in a pan and sauté the diced onions until golden brown.
- Add minced garlic, grated ginger, and red curry paste, cooking until fragrant.
- Add the diced chicken and cook until golden.
- Pour in the coconut milk and let it simmer until the chicken is cooked through.
- Add the vegetables and cook until just tender.
Notes
For a vegetarian option, use tofu or chickpeas instead of chicken. Pair with jasmine rice or naan for a complete meal.