Creamy Coconut Thai Curry with Chicken and Potatoes
This flavorful Thai curry is made with tender chicken, creamy coconut milk, and hearty potatoes, all simmered in a fragrant blend of spices. It delivers a perfect balance of sweet, savory, and tangy notes that will transport your taste buds straight to Thailand.
ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large potatoes, peeled and diced
- 1 can (14 oz) coconut milk
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup chicken broth
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- Fresh cilantro, for garnish
- Cooked jasmine rice, for serving
steps
- 1.
In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until fragrant and lightly golden.
- 2.
Push the onion and garlic to one side of the pot and add the chicken pieces. Cook until lightly browned on all sides.
- 3.
Stir in the red curry paste, turmeric, coriander, cumin, and paprika. Cook for an additional minute to allow the flavors to meld.
- 4.
Pour in the coconut milk and chicken broth, stirring well to combine. Bring the mixture to a simmer.
- 5.
Add the potatoes and bell pepper to the pot. Cover and simmer for about 20 minutes or until the potatoes are tender and the chicken is cooked through.
- 6.
Stir in the fish sauce and brown sugar. Taste and adjust the seasoning, if needed.
- 7.
Serve the creamy Thai curry over steamed jasmine rice, garnished with fresh cilantro.
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Comments
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Pretty good base! I only added a little more red curry paste and then added lemon juice and salt as it needed a little bit more umph.
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