Thai Coconut Curry Chicken is a creamy, aromatic dish made with tender chicken simmered in rich coconut milk and fragrant Thai curry paste. Fresh garlic, ginger, lime juice, and Thai basil add layers of savory, spicy, tangy, and herbaceous flavor, while colorful bell peppers and vegetables provide freshness and texture. This easy one-pan curry is perfect for a comforting family lunch or dinner and pairs beautifully with steamed jasmine rice or rice noodles.
Chicken thighs or breast – 1½ lb (680 g), thinly sliced ,, Coconut milk – 2 cans (13.5 oz / 400 ml each) ,, Thai red curry paste – 3 tbsp
Chicken broth – 1 cup (240 ml) ,, Onion – 1 medium, sliced ,, Bell pepper – 1, sliced
Garlic – 3 cloves, minced ,,Fresh ginger – 1 tbsp, grated ,, Fish sauce – 2 tbsp
Brown sugar or palm sugar – 1 tbsp ,, Lime juice – 1 tbsp
Thai basil – 1 cup, loosely packed ,, Kaffir lime leaves – 3–4, torn
Vegetable oil – 1 tbsp
Serving : Steamed jasmine rice ,, Lime wedges ,, Fresh Thai basil
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Pho is one of the most famous traditional dishes from Vietnam and is
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