Looking for a delicious and easy one-pan meal that’s perfect for any occasion? This Thai Coconut Chicken Curry recipe is a flavorful and comforting dish that will satisfy your taste buds and leave you wanting more!
Why You’ll Love This Recipe?
- Great flavors: The combination of coconut milk, curry powder, and fresh vegetables creates a rich and aromatic curry that is sure to impress.
- Quick prep time: With just one pan and simple ingredients, you can have this dish ready in no time.
- Perfect for meal prep: This curry reheats well, making it a great option for meal prepping for busy weeknights.
Ingredient Notes:
- Protein and Fats: Coconut oil for cooking, boneless skinless chicken thighs.
- Vegetables & Aromatics: Garlic, ginger, green onions, red bell pepper, green beans, carrots.
- Liquids & Spices: Lite coconut milk, water or broth, yellow curry powder, ground turmeric, lime juice, salt.
- Grain: White basmati rice.
- To Garnish: Fresh cilantro, diced green onion.
Step-by-Step Instructions:
- Heat coconut oil in a large pan over medium heat.
- Add chicken thighs and cook until browned on both sides.
- Add garlic, ginger, green onions, bell pepper, green beans, and carrots. Cook until vegetables are slightly softened.
- Pour in coconut milk, water or broth, curry powder, turmeric, lime juice, and salt. Stir to combine.
- Simmer for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
- Serve over cooked basmati rice and garnish with fresh cilantro and diced green onion.
Helpful Tips:
- Use full-fat coconut milk for a creamier texture.
- Customize the vegetables based on what you have on hand.
- Adjust the spice level by adding more or less curry powder.
Expert Tips for the Best Results:
- Toast the curry powder in the pan before adding the liquids for a deeper flavor.
- Marinate the chicken in curry powder and lime juice for extra tenderness.
- Finish the dish with a squeeze of fresh lime juice for a burst of citrus flavor.
Serving Suggestions:
Pair this Thai Coconut Chicken Curry with jasmine rice, naan bread, or a side of cucumber salad. For drinks, try serving with a refreshing Thai iced tea or a cold beer.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to prevent drying out.
Frequently Asked Questions:
- Can I use chicken breast instead of thighs? Yes, but be mindful of the cooking time to prevent drying out the chicken.
- Is there a substitute for yellow curry powder? Yellow curry paste can be used for a more intense flavor.
- Can I freeze this dish? While it can be frozen, the texture of the vegetables may change upon thawing.
Conclusion:
Try this One-Pan Thai Coconut Chicken Curry recipe for a delicious and satisfying meal that will transport your taste buds to Thailand. Don’t forget to share your feedback and enjoy the flavors of this dish!
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One-Pan Thai Coconut Chicken Curry Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Thai
- Diet: Gluten Free
Description
This One-Pan Thai Coconut Chicken Curry Recipe is a flavorful and aromatic dish that brings together tender chicken, crisp vegetables, and creamy coconut milk infused with Thai spices. It’s a one-pan wonder that’s perfect for a quick and delicious weeknight meal.
Ingredients
Protein and Fats
- 1 tablespoon coconut oil
- 1 pound boneless skinless chicken thighs
Vegetables & Aromatics
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 bunch green onions, chopped
- 1 red bell pepper, julienned
- 8 oz green beans, trimmed and cut
- 2 medium carrots, sliced
Liquids & Spices
- 1 can lite coconut milk
- 1/2 cup water or broth
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 lime, juiced
- 1/2 teaspoon salt
Grain
-
- 1 cup white basmati rice
To Garnish
-
- Fresh cilantro
- Diced green onion
Instructions
- Prep Ingredients: Cut and prepare all vegetables and chicken.
- Cook Chicken: Heat coconut oil in a pan, add chicken and cook until browned.
- Add Vegetables & Aromatics: Stir in garlic, ginger, green onions, bell pepper, green beans, and carrots.
- Combine Liquids & Spices: Pour in coconut milk, water, curry powder, turmeric, lime juice, and salt.
- Simmer & Serve: Let the curry simmer until chicken is cooked through. Serve over cooked rice, garnished with cilantro and green onions.
Notes
- You can customize the vegetables in this curry based on your preferences.
- Adjust the spice level by adding more or less curry powder or paste.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg