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Thai Chicken Curry
Sheila Browder

Thai Chicken Curry

When I think of Thai chicken curry, I can already feel my taste buds doing a little dance. The creamy coconut milk, spicy curry paste, and tender chicken create a flavor harmony that’s hard to beat.
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Prep Time 20 minutes
Cook Time 10 minutes
Course: Curry
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 teaspoon oyster sauce: Adds depth of flavor.
  • 1 pound boneless skinless chicken breast or thighs, thinly sliced: Choose your favorite cut for tenderness.
  • 2 teaspoons cornstarch: Helps to tenderize.
  • 2 tablespoons water: To combine with cornstarch.
  • 1 teaspoon neutral cooking oil: Like canola or vegetable oil.
For the Rest of the Dish
  • 2 tablespoons neutral cooking oil: For sautéing.
  • 4 ounces Thai red curry paste: 1 can / 115 g; for milder curry, start with ½ can.
  • 2 cloves garlic finely minced.
  • 2 slices fresh ginger minced.
  • 1 small yellow onion cut into small wedges.
  • ½ red bell pepper thinly sliced.
  • 4 ounces green beans trimmed and halved crosswise.
  • 5 ounces bamboo shoots drained.
  • 1 tablespoon fish sauce: For umami depth.
  • 2 teaspoons brown sugar or palm sugar: To balance flavors.
  • 13.5 ounces canned coconut milk: 400 ml / 1 can for creaminess.
  • ½ cup fresh Thai basil leaves: To finish.
  • 1 teaspoon lime zest: For a bright citrusy aroma.
  • 1 small red chili thinly sliced (optional, for heat).
  • Fresh cilantro for garnish (optional, for freshness).

Equipment

  • Pan

Method
 

  1. Making Thai chicken curry is straightforward. Follow these steps and savor each moment.
Step 1: Preparing the Chicken
  1. Start by marinating chicken in oyster sauce and a mixture of cornstarch and water. Let it sit for about 10 minutes to absorb the flavors. This ensures the chicken is tender and flavorful.
Step 2: Cooking the Base
  1. In a large pan or wok, heat 2 tablespoons of oil over medium heat. Sauté the minced garlic and ginger until aromatic. This step is crucial because it builds the foundational flavors of the dish.
Step 3: Add the Veggies
  1. Next, toss in the yellow onion, red bell pepper, and green beans. Cook until they begin to soften. The colors should start to pop, washing the pan with vibrancy.
Step 4: Incorporate the Curry Paste
  1. Now it’s time for the star of the show: the Thai red curry paste. Stir it into the vegetables, allowing all those spices to meld together while cooking for about 2 minutes.
Step 5: Pour in the Coconut Milk
  1. Add the coconut milk and stir to combine. The mixture should start looking creamy and inviting. Let it simmer for 5-7 minutes, allowing the flavors to integrate and develop.
Step 6: Finish with Chicken
  1. Add the marinated chicken to the pan. Pour in fish sauce and brown sugar. Stir well, bringing everything to a gentle simmer. Cook until the chicken is cooked through, about 10 minutes.
Step 7: Garnish and Serve
  1. Finally, stir in the fresh Thai basil and lime zest. Serve hot, garnished with cilantro and any additional red chili if you like a kick.

Nutrition

Serving: 4gCalories: 350kcal

Notes

Use Fresh Ingredients: Whenever possible, use fresh herbs and vegetables. Freshness enhances flavor and texture.
Adjust Spice Level: If you're uncertain about spice levels, start with half the curry paste. You can always add more later.
Serve Immediately: Thai chicken curry is best served fresh. It can lose its appeal if left sitting.
Experiment with Proteins: Chicken is fantastic, but shrimp, tofu, or even beef can work beautifully with this recipe.
Add Heat as Desired: If you enjoy spice, don’t shy away from slices of fresh chili. Spice level can be adjusted to suit your taste.

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