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Coconut Curry Chicken

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tablespoons red curry paste
  • 1 can 14 ounces full-fat coconut milk
  • 1 tablespoon vegetable oil
  • 1 red bell pepper sliced
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/2 cup fresh basil leaves
  • Cooked jasmine rice for serving

Method
 

  1. Heat vegetable oil in a large skillet or pot over medium-high heat.
  2. Add the curry paste and cook for 1 minute, stirring constantly, until fragrant.
  3. Add the chicken pieces and cook for 5-6 minutes, stirring occasionally, until mostly cooked through.
  4. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine.
  5. Add the sliced bell pepper and simmer for 12-15 minutes until the sauce thickens slightly and chicken is fully cooked.
  6. Remove from heat and stir in fresh basil leaves.
  7. Serve over jasmine rice and enjoy immediately.