Vegetable Nachos
◷ 20 min
Main CourseReader rated
Thai Style Chicken Curry
This flavorful dish brings together tender chicken and fragrant spices for a comforting meal that’s easy to make any night of the week. Perfectly balanced with creamy coconut milk and a hint of heat, it’s sure to become a family favorite.
◷1 hrTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Aromatics and Veggies
Start by heating some sesame oil in a large saucepan over medium heat. Toss in the chopped onion and garlic, cooking until the garlic starts to turn golden, about 3 to 4 minutes. Next, add the potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander—give everything a good stir so the veggies are nicely coated with the spices.
2
Simmer with Coconut Milk
Pour in the coconut milk along with half a cup of water, then season with a bit of salt and pepper. Cover the pot, turn the heat down to low, and let it simmer gently for about 10 minutes. After that, add the chicken pieces, zucchini, and bell pepper, cover again, and keep simmering until the chicken is cooked through, which should take another 5 minutes or so.
3
Thicken the Curry
In a small bowl, mix the cornstarch with the remaining half cup of water until smooth. Stir this mixture into the curry, then uncover the pot and crank the heat up to high. Let everything boil for 3 to 4 minutes until the sauce thickens nicely.
4
Finish with Cilantro and Lime
Once it’s done, take the curry off the heat and stir in some fresh cilantro and a squeeze of lime juice. Give it one last mix and it’s ready to serve!
Why You’ll Love This Recipe
This dish is a perfect balance of creamy coconut milk, fragrant spices, and tender chicken. It brings authentic Thai flavors to your table with minimal effort. The rich and aromatic sauce makes every bite comforting and satisfying.
Serving Suggestions
Serve the curry hot over steamed jasmine rice or with warm naan bread. A side of fresh cucumber salad or lightly steamed greens adds a refreshing contrast to the rich sauce.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much. This curry also freezes well for up to 2 months.
