Quick Thai Chicken Curry
A vibrant and aromatic Thai Chicken Curry featuring tender chicken simmered in a rich coconut milk broth with fragrant ginger, garlic, and authentic curry paste, balanced with lime, sugar, and fish sauce.
Ingredients
- 1 tbsp oil vegetable or coconut
- 500 g chicken breast or thigh cut into bite-sized pieces
- 3 cloves garlic minced
- 1 inch ginger grated
- 2 tbsp red curry paste adjust to taste
- 400 ml coconut milk full-fat
- 200 ml chicken broth or vegetable broth
- 1 tbsp lime juice freshly squeezed
- 1 tsp sugar palm or brown sugar
- 1 tbsp fish sauce
- 150 g mushrooms sliced
Instructions
- Heat 1 tablespoon of oil in a large pot or wok over medium heat.
- Add the chicken pieces and cook for 2-3 minutes until lightly browned on all sides. Remove chicken from the pot and set aside.
- Add minced garlic and grated ginger to the pot, cooking for 1 minute until fragrant, stirring constantly.
- Stir in the red curry paste and cook for another minute, allowing the aromas to develop.
- Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- Return the browned chicken to the pot. Add the lime juice, sugar, fish sauce, and sliced mushrooms.
- Simmer for 10-15 minutes, or until the chicken is cooked through and the mushrooms are tender, stirring occasionally.
- Taste and adjust seasonings as needed, adding more lime juice, fish sauce, or sugar to balance the flavors.
- Serve hot and enjoy your homemade Thai Chicken Curry!
Notes
Serve hot with jasmine rice or noodles. For extra vegetables, add bell peppers, green beans, or bamboo shoots along with the mushrooms. Adjust the amount of curry paste for desired spice level. Can substitute chicken with shrimp or tofu.