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Thai Style Chicken Curry
Aria Belle

Thai-Style Chicken Curry

Discover the ultimate comfort food that actually loves you back! This Thai-style chicken curry is creamy, aromatic, and ready in just 30 minutes. 🍛✨
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 380
Ingredients Equipment Method

Ingredients
  

Protein
  • 2 lbs Boneless, skinless chicken thighs Cut into bite-sized pieces. Thighs stay more tender than breasts.
Curry Base
  • 1 can (14 oz) Coconut milk Full-fat for the best flavor and creaminess.
  • 2-3 tablespoons Thai red curry paste Start with 2 tbsp, add more for heat. Quality matters here!
Vegetables
  • 1 medium Red bell pepper Sliced for color and sweetness.
  • 1 cup Green beans Trimmed and cut into 2-inch pieces.
  • 1 medium Medium onion Sliced for flavor base.
Aromatics
  • 3 cloves Garlic Minced for aromatic base.
  • 1 tablespoon Fresh ginger Grated for warmth and depth.
Seasonings
  • 1 tablespoon Fish sauce Essential for authentic Thai flavor.
  • 1 tablespoon Brown sugar Balances the heat and acidity.
  • 1 tablespoon Vegetable oil For cooking the curry paste.
  • 2 leaves Kaffir lime leaves Optional but adds authentic citrus aroma.
Garnish & Serving
  • 1 handful Fresh basil leaves For garnish and fresh flavor.
  • 1 lime Lime wedges Cut into wedges for serving.
  • 2 cups Jasmine rice Cooked, for serving.
  • 1 handful Fresh cilantro Chopped for garnish.
  • to taste Sliced red chilies Optional for extra heat.

Equipment

  • 1 Large heavy-bottomed pot For cooking the curry.
  • 1 Wooden spoon For stirring ingredients.
  • 1 Cutting Board For prep work.
  • 1 Sharp knife For cutting chicken and vegetables.

Method
 

Step 1: Prep Your Ingredients
  1. Here's my golden rule for curry success: get everything prepped before you start cooking. Trust me on this one – once you start, things move quickly. Cut your chicken into uniform pieces (about 1-inch cubes work perfectly), slice your vegetables, and measure out your spices. This isn't the time for improvisation!
Step 2: Build Your Flavor Base
  1. Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the curry paste and cook for about 30 seconds until fragrant. You'll know it's ready when your kitchen starts smelling like a Thai restaurant. Add the minced garlic and ginger, cooking for another minute until everything smells absolutely incredible.
Step 3: Brown the Chicken
  1. Add the chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally. You're not trying to cook them through completely – just get some color on the outside. This step builds flavor that'll make all the difference in your final dish.
Step 4: Create the Sauce
  1. Pour in about half the coconut milk (save the rest for later). Add the fish sauce, brown sugar, and lime leaves if you're using them. Bring everything to a gentle simmer – not a rolling boil, we want this to be gentle and loving to our ingredients.
Step 5: Add the Vegetables
  1. Toss in your sliced onion and bell pepper. These need about 5 minutes to start softening. Then add the green beans and cook for another 3-4 minutes. The vegetables should be tender but still have some bite – nobody wants mushy curry vegetables.
Step 6: Finish and Serve
  1. Pour in the remaining coconut milk and let everything simmer together for 5 more minutes. Taste and adjust seasoning – you might want a bit more fish sauce for saltiness, brown sugar for sweetness, or curry paste for heat. Remove from heat and stir in fresh basil leaves. Serve over jasmine rice with lime wedges and fresh herbs. That squeeze of fresh lime juice right before eating? It's the difference between good curry and mind-blowing curry!