Print

Simple Thai Chicken Curry

This Thai chicken curry recipe is SO easy and delicious. Usually I don't think any homemade recipes can come even close to a restaurant version, but this is the best one I've ever had. Who even needs take-out?

Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3 to 4
Author Janssen Bradshaw

Ingredients

  • 1 tablespoon oil
  • 1/2 yellow onion thinly sliced into half-moons
  • 2 bell peppers thinly sliced (I used one yellow, one red)
  • 1 tablespoons Panang curry paste
  • 2-3 boneless skinless chicken breasts, thinly sliced
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves minced
  • 1 14 oz. can coconut milk
  • 1/2 tablespoon cornstarch
  • 2 Tablespoons brown sugar
  • 1 Tablespoon fish sauce
  • 1/2 tablespoon lime juice
  • 1/4 teaspoon salt
  • Basil leaves optional

Instructions

  1. Over medium-high heat, warm up the oil. Add the onion and peppers and cook, stirring frequently, until the onions are transparent. Add the curry paste and stir to coat the vegetables. Cook for 1 minute.
  2. Add the chicken slices and cook until the outsides are golden brown (it's fine if the inside isn't cooked yet). Add the ginger and garlic and cook, stirring constantly, for about 30 seconds.
  3. Pour most of the can of coconut milk into the pan and whisk the cornstarch into the remaining bit of coconut milk with a fork until smooth. Pour that into the pan too and add the brown sugar, fish sauce, lime juice, and salt. Stir to combine and bring to a gentle simmer. Let cook for about 5 minutes, then salt and pepper to taste.
  4. Serve over rice with fresh basil, if desired.

Recipe Notes

(adapted from Carlsbad Cravings)