Easy Thai Coconut Curry
This coconut curry has a hint of spice running through it and is perfect for pairing with white rice and freshly made warm naan.
Servings: 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs cubed
- 2 small russet potatoes peeled and cut into bite-sized pieces
- ¼ onion finely chopped
- 4 garlic cloves finely chopped
- 2 15 oz cans coconut milk reduced fat or full fat
- 1 cup chicken stock
- 1 tbs soy sauce
- 1 tbs turmeric
- 2 ¼ teaspoon ground ginger divided into 2 teaspoon and ¼ tsp
- ½ teaspoon kosher salt
- ¼ teaspoon chili powder
- 2 tsp chili sesame oil
- ¼ cup cilantro chopped
- ¼ cup basil julienned
- 1 4 oz. jar Thai red curry paste
- 1 pinch red pepper flakes
Instructions
- Add the turmeric, 2 teaspoon ground ginger, chili powder, salt and chili sesame oil to the chicken and let marinade for about an hour.
- Add a bit of oil to a skillet with high sides over medium high heat. Add the onion and cook until softened (about 5 minutes), then add the garlic and ¼ teaspoon ginger. Cook for one minute, then add the red curry paste and cook for about 5 minutes.
- Pour the coconut milk and chicken stock into the pot. Stir and let come to a gentle boil.
- Add the chicken back to the pot (making sure not to add too much of the oily chicken juices). Add the potatoes and bring to a boil, then cover and lower to a simmer. Let cook for 30 minutes.
- Uncover and turn the heat up to reach a gentle boil. Stir in the cilantro and let cook about 10–15 minutes. Add the basil, red pepper flakes and salt (if needed).