Thai Coconut Curry Chicken

Here’s a flavorful recipe for Thai Coconut Curry Chicken:

Ingredients:

• 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
• 1 can (13.5 oz) coconut milk
• 2 tbsp red or green curry paste (adjust to taste)
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced (optional)
• 1 tsp ginger, minced
• 1-2 tbsp lime juice
• Fresh basil or cilantro for garnish
• Jasmine rice for serving

Instructions:

1. Cook the Chicken: Heat oil in a large pan over medium heat. Add the chicken pieces and sauté until browned on all sides, about 5-7 minutes. Remove and set aside.
2. Sauté the Aromatics: In the same pan, add more oil if needed. Sauté garlic, ginger, and onion until soft and fragrant, about 2 minutes.
3. Add Vegetables: Stir in bell pepper, carrot, and zucchini. Cook for 3-4 minutes until slightly tender.
4. Create the Curry Base: Add the curry paste and stir-fry for 1 minute to release the flavors. Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Mix well and bring to a simmer.
5. Simmer: Return the cooked chicken to the pan. Simmer for 10 minutes, allowing the chicken to fully cook and the flavors to meld together.
6. Finish the Dish: Stir in lime juice and taste for seasoning, adding more fish sauce, sugar, or lime juice as needed. Simmer for another 2 minutes.
7. Serve: Serve the curry over jasmine rice, garnished with fresh basil or cilantro.

Tips:

• You can add extra vegetables like baby corn or bamboo shoots for variety.
• If you prefer a spicier curry, increase the amount of curry paste or add fresh chilies.