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Thai Coconut Curry with Chicken and Jasmine Rice Recipe

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★★★★★

4.4 from 97 reviews

A flavorful and creamy Thai coconut curry with tender chicken and vibrant mixed vegetables served alongside fragrant jasmine rice. This comforting dish combines the richness of coconut milk with the spiciness of red curry paste, balanced by fresh lime juice and fish sauce for an authentic Thai experience.

Ingredients

Scale

For the Curry:

  • 1 lb chicken breast, diced
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 cup chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 2 cups mixed vegetables (bell peppers, carrots, broccoli)
  • 2 tablespoons olive oil
  • Salt to taste

For the Rice:

  • 1 cup jasmine rice
  • 1.5 cups water

For Garnish:

  • Fresh cilantro

Instructions

  1. Cook the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a pot, combine the rinsed rice with 1.5 cups of water. Bring to a rolling boil over high heat, then reduce the heat to low. Cover the pot and simmer gently for 15 minutes. Remove the pot from heat and let the rice sit, still covered, for an additional 10 minutes to steam and become fluffy.
  2. Sauté the Chicken: While the rice cooks, heat 2 tablespoons of olive oil in a large pan over medium heat. Add the diced chicken breast and sauté for 5 to 7 minutes until the chicken pieces are golden brown on the outside and cooked through inside. Once done, remove the chicken from the pan and set it aside to keep warm.
  3. Prepare the Curry Sauce: In the same pan, add the 2 tablespoons of red curry paste. Sauté the paste for 1 to 2 minutes, stirring frequently until it becomes fragrant, which helps release the flavors. Pour in the 14 oz can of coconut milk and 1 cup of chicken broth, stirring continuously to create a smooth curry sauce. Add 1 tablespoon of fish sauce and 1 tablespoon of lime juice to balance the flavors with saltiness and acidity.
  4. Add Vegetables and Chicken: Bring the curry sauce to a gentle simmer. Add the 2 cups of mixed vegetables and cooked chicken back into the pan. Stir to combine and cook for an additional 5 to 10 minutes until the vegetables are tender but still retain some bite and the chicken is fully warmed through. Taste and add salt if necessary.
  5. Serve: Fluff the cooked jasmine rice with a fork to separate grains. Plate the rice alongside the Thai coconut curry. Garnish with freshly chopped cilantro for a burst of freshness. Serve immediately and enjoy a delicious, aromatic Thai-inspired meal!

Notes

  • Rinsing the rice is important to prevent it from becoming sticky.
  • You can substitute chicken with tofu or shrimp for a different protein option.
  • Adjust the amount of red curry paste to control the spice level.
  • Use fresh lime juice for the best flavor instead of bottled.
  • The mixed vegetables can be customized depending on what you have available or prefer.
  • This dish reheats well and can be stored in the fridge for up to 3 days.

Keywords: Thai coconut curry, chicken curry, jasmine rice, Thai recipe, creamy curry, coconut milk curry, quick Thai dinner

Find it online: https://ellaeatsdaily.com/thai-coconut-curry-with-chicken-and-jasmine-rice-recipe/