Description
A quick weeknight curry that balances creamy coconut milk with toasted spices and fresh basil.
Ingredients
Scale
- 800 g (1.75–2 lb) boneless, skinless chicken thighs
- 1 can (400 ml / 13.5 fl oz) full-fat coconut milk
- 2 tbsp (30 ml) neutral oil (canola, vegetable, or light olive oil)
- 1 medium onion, 150 g (1 cup) finely diced
- 3 cloves garlic, 9–12 g (about 1 tbsp) finely grated
- 1 tbsp (15 g) fresh ginger, finely grated
- 2 tbsp (15 g) toasted curry spice blend (see below)
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (12 g) light brown sugar or palm sugar
- 1 small red chili or 1/2–1 tsp crushed red pepper flakes
- Zest and juice of 1 lime
- 30 g (1 cup loosely packed) fresh basil leaves
- Salt to taste
- Cooked jasmine rice or brown rice, for serving
Instructions
- Trim and cut the chicken into 3 cm pieces. Pat dry and marinate with spice blend and salt for 30 minutes.
- Toast the ground spices in a dry skillet over medium heat for 30–60 seconds until fragrant.
- Heat the oil in a skillet over medium-high heat and brown the chicken in batches.
- Reduce heat and sauté the onion until translucent; add garlic and ginger and cook briefly.
- Return the chicken to the pan, add the toasted spices, coconut milk, fish sauce, sugar, and chili. Simmer.
- Simmer uncovered for 10–12 minutes until chicken is cooked through and sauce thickens.
- Stir in lime zest, juice, and torn basil leaves before serving.
- Serve over rice and garnish as desired.
Notes
For a vegetarian version, replace chicken with tofu and use tamari instead of fish sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 620mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 33g
- Cholesterol: 95mg