What’s cooking in Thailand – Thai Chicken Coconut Curry

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge.

Traditional Thai cuisine loosely falls into four categories: tom (boiled dishes), yam (spicy salads), tam (pounded foods), and gaeng (curries). Deep-fries, stir-fries, and steamed dishes derive from Chinese cuisine.

Cooking in Thailand – Thai Chicken Coconut Curry

This is an easy Thai chicken curry that’s made in one skillet, ready in 20 minutes, and is naturally gluten-free. With cold weather upon us, nothing is better than diving into a bowl of this hearty yet healthy comfort food that’s layered with flavors. I could just drink the coconut milk-based sauce.

To make the red curry recipe, you’ll need:

Coconut oil
Sweet Vidalia onion

Chicken breasts
Garlic
Ground or fresh ginger
Ground coriander
Canned coconut milk
Shredded carrots

Thai red curry paste
Fresh spinach
Lime juice
Brown sugar
Fresh cilantro

Can Curry Powder Be Used Instead of Curry Paste?

Thai red curry paste adds a richer and smoother flavor profile than curry powder (Indian) does, but if all you have is curry powder, go for it knowing that the flavor of Thai versus Indian curry products is vastly different.

How to Make Thai Red Curry

This is a very easy curry recipe to make! Here’s how the Thai curry recipe comes together:

1- Add the oil and chopped onion to a large skillet and sauté until softened.
2 – Add the diced chicken and cook until done, then add the garlic, ginger, and coriander.

3- Coconut milk, carrots, Thai curry paste, salt, and pepper are stirred in next, and then the mixture should be left to bubble away for about 5 minutes.
4- Stir in the spinach, lime juice, and optional brown sugar last.

serve this coconut milk curry with a sprinkle of fresh cilantro to make the flavors pop. 

cooking in Thailand

If you’ve never tried Chicken Coconut Curry, please make sure to ask for it when you travel to Thailand

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