Craving something rich and flavorful? This Thai Coconut Curry with Chicken and Jasmine Rice is the answer! It’s the perfect gluten-free dish that brings the vibrant flavors of Thai cuisine right to your table. With a creamy coconut milk base and tender chicken pieces, this curry is a delightful experience for your taste buds.
What makes this recipe truly special? Not only is it packed with authentic Thai flavors, but it’s also quick to prepare, making it ideal for busy weeknights. The fragrant jasmine rice serves as the perfect companion, soaking up all the delicious curry sauce. You can easily customize this dish by adding your favorite vegetables or adjusting the spice level to suit your taste.
Get ready to impress your family and friends with this incredible Thai Coconut Curry. It’s an adventure in flavors that everyone will love!
A Flavorful Thai Coconut Curry Recipe
This Thai Coconut Curry with Chicken is a creamy, aromatic dish that features tender chicken cooked in a rich coconut milk sauce, infused with fresh herbs and spices. The combination of sweetness from the coconut, heat from the chili, and zest from the lime creates a harmonious balance that tantalizes the palate.
Ingredients
- 1 lb chicken breast, diced
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 2 tablespoons olive oil
- 1 cup jasmine rice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine 1 cup of rice with 1.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes.
- Sauté the Chicken: In a large pan, heat olive oil over medium heat. Add the diced chicken and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Prepare the Curry Sauce: In the same pan, add the red curry paste and sauté for 1-2 minutes until fragrant. Pour in the coconut milk and chicken broth, and stir to combine. Add fish sauce and lime juice.
- Add Vegetables and Chicken: Bring the sauce to a gentle simmer, then add the mixed vegetables and cooked chicken back into the pan. Cook for an additional 5-10 minutes until the vegetables are tender.
- Serve: Fluff the jasmine rice with a fork and serve alongside the curry. Garnish with fresh cilantro and enjoy your delicious Thai meal!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 30g
- Carbohydrates: 40g
