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Ann's Easy Thai Curry

A simple recipe for chicken and vegetables in a coconut milk sauce
5 from 2 votes
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 people

Ingredients
  

  • 1 onion, diced
  • 1 tbsp vegetable oil
  • 1 red pepper, seeded and cut in 1-inch pieces
  • 6-8 ounces green beans
  • 5 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 pound chicken breast, cut in a 1-inch dice (or thights if you prefer)
  • 2 tsp paprika
  • ½ tsp turmeric
  • 1 tbsp coarse kosher salt
  • 8 ounces chicken broth
  • 1 can unsweetened coconut milk
  • 1 tsp curry powder
  • 2 tsp fish sauce (plus more to taste)
  • 6 scallions, thinly sliced on the bias
  • ½ bunch cilantro, leaves and tender stems only
  • 1 lime, quartered

Instructions
 

  • Season the chicken with paprika and turmeric and let sit for 30 minutes or so.
  • In a heavy pot or Dutch oven, heat the oil over medium heat and add the onion, cooking them till they're tender. Add the pepper and green beans and cook till the peppers are tender, about 5 minutes. Add the garlic and ginger and cook for a minute or two more. Salt the vegetables as you're cooking them.
  • Add the chicken and cook until the surface has lost all it's pinkness.
  • Add the curry powder and stir to incorporate.
  • Add the coconut milk to the pot and simmer ten minutes.
  • Add the chicken broth and fish sauce, bring to a simmer, then reduce heat to low and continue to simmer for 30 to 40 minutes.
  • Serve with the scallions, cilantro, and lime on the side for garnish.

Notes

Extra fish sauce and lime juice at the end are excellent. This can be made using pork shoulder if you thinly slice the pork shoulder. Serve with or on top of jasmine rice.
Keyword Chicken, one pot meal, thai, vegetables