Spicy Thai Coconut Chicken Curry

This Spicy Thai Coconut Chicken Curry is a vibrant and flavorful dish that combines the richness of coconut milk with the heat from chili peppers and the depth of aromatic spices. Perfect for a cozy dinner, this curry can be served with steamed jasmine rice or naan bread to soak up every last drop of sauce.

Preparation Time: 20 minutes

Cooking Time: 45 minutes

Serving Size: 6 servings

Description:

This Thai-inspired curry is a delightful blend of sweet, sour, and spicy flavors. The dish features tender chunks of chicken cooked in a creamy coconut milk base enriched with aromatic spices like lemongrass, galangal (Thai ginger), kaffir lime leaves, and fresh coriander. A splash of fish sauce adds umami depth, while the addition of Thai green chilies ensures there’s plenty of heat to satisfy your taste buds.

Ingredients:

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
3 cloves garlic, minced
2-inch piece of ginger, peeled and grated
4 Thai green chilies, sliced (adjust to taste)
1 large onion, finely chopped
2 stalks lemongrass, outer leaves removed, tough ends trimmed, and the tender part finely chopped
1-inch piece of galangal or fresh ginger, peeled and grated (if galangal is unavailable)
4 kaffir lime leaves, torn into small pieces (or substitute with 2 teaspoons dried lime zest)
2 tablespoons red curry paste
1 can (13.5 ounces) coconut milk
1/4 cup fish sauce
2 tablespoons brown sugar or palm sugar
1 tablespoon tamarind concentrate or 2 tablespoons lime juice
Cooked jasmine rice, for serving
Sliced green onions and chopped fresh cilantro, for garnish

How to Cook:

In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic, ginger, sliced Thai chilies, and onion. Stir-fry until fragrant and lightly golden.
Add lemongrass, galangal (or fresh ginger), kaffir lime leaves, and red curry paste to the pan. Cook for 1-2 minutes, stirring constantly, until the spices are aromatic but not burnt.
Stir in the chicken pieces and cook until they start to brown on all sides.
Pour in the coconut milk and bring to a simmer. Let it cook gently for about 5 minutes or until slightly thickened.
Add fish sauce, brown sugar (or palm sugar), and tamarind concentrate (or lime juice). Stir well to combine and let the flavors meld together for another 2-3 minutes.
Lower the heat to medium-low and continue cooking the curry for about 15 more minutes or until the chicken is fully cooked through and tender. The sauce should be creamy but not too thin; adjust consistency by adding a little water if needed.
Garnish with sliced green onions and chopped cilantro before serving over steamed jasmine rice.

This Spicy Thai Coconut Chicken Curry is perfect for those who love bold flavors and want to bring some tropical flair into their kitchen. Enjoy!