Spicy Thai Coconut Chili Recipe

Thai Coconut Chili Recipe

Are you looking for a dish that combines the rich flavors of coconut with a spicy kick? This Spicy Thai Coconut Chili Recipe is just what you need! It’s perfect for those chilly evenings when you want something warm and comforting with an exotic twist. The best part? It’s easy to prepare and bursting with flavor that will satisfy your taste buds.

This recipe is not just another chili; it’s a delightful blend of traditional Thai ingredients with the hearty elements of classic chili. Expect a harmonious mix of creamy coconut milk, fresh herbs, and spices that create a taste explosion in every bite.

A Unique Take on Traditional Chili

A vibrant bowl of spicy Thai coconut chili garnished with cilantro and chili slices, on a rustic table.

This Spicy Thai Coconut Chili combines the heat of chili peppers with the creaminess of coconut milk, resulting in a dish that is both comforting and invigorating. The flavors are bold, with a perfect balance of sweetness from the coconut and heat from the spices.

Ingredients

  • 1 pound ground turkey or beef
  • 1 can (400ml) coconut milk
  • 1 can (15oz) kidney beans, drained and rinsed
  • 1 can (14oz) diced tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1-2 red chili peppers, chopped (adjust to taste)
  • Fresh cilantro for garnish
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil

Instructions

  1. Cook the Meat: In a large pot, heat the vegetable oil over medium heat. Add the ground turkey (or beef) and cook until browned. Drain excess fat if necessary.
  2. Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent and fragrant, about 4-5 minutes.
  3. Add Spices: Stir in the red curry paste and chopped chili peppers. Cook for an additional 2 minutes to release the flavors.
  4. Combine Ingredients: Pour in the coconut milk, diced tomatoes, and kidney beans. Stir well to combine all ingredients.
  5. Simmer: Bring the chili to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes, stirring occasionally.
  6. Finish: Stir in the fish sauce and lime juice, and season with salt and pepper to taste. Cook for an additional 5 minutes.
  7. Serve: Ladle the chili into bowls and garnish with fresh cilantro. Enjoy it hot with some rice or crusty bread.

Cook and Prep Times

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 4 bowls
  • Calories: 350kcal
  • Fat: 18g
  • Protein: 25g
  • Carbohydrates: 30g
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