Thai Coconut Curry Chicken

This Thai Coconut Curry Chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The chicken is cooked in a creamy coconut curry sauce that is made with red curry paste, coconut milk, and chicken broth. The dish is finished with fresh cilantro and served over rice.

This recipe was inspired by a trip I took to Thailand a few years ago. I was eating at a street stall when I had my first taste of Thai coconut curry chicken. I was immediately hooked on the flavor of the dish and knew that I had to recreate it at home. I experimented with different ingredients and techniques until I came up with this recipe, which I think is the perfect balance of flavors and textures.

Prep time: 10 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 (13.5 ounce) can of coconut milk
• 1/2 cup chicken broth
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the oil in a large skillet over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion and garlic to the skillet and cook until softened.
4. Stir in the curry paste and cook for 1 minute.
5. Pour in the coconut milk and chicken broth.
6. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
7. Stir in the cilantro and serve.
8. Enjoy!

Why It Works

• The use of red curry paste gives the dish a rich and flavorful base.
• The coconut milk adds creaminess and richness to the sauce.
• The chicken broth adds depth and flavor to the sauce.
• The fresh cilantro adds a bright and herbaceous flavor to the dish.