Thai Chicken in Coconut Curry Sauce

Thai Chicken in Coconut Curry Sauce

  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 35 mins 
  • Prep Time Icon prep time: 10 mins 
  • Cook Time Icon cook time: 35 mins 

Thai Chicken in Coconut Curry Sauce

  • Prep : 10 mins
  • Cooking : 35 mins
  • Serves : 4

Ingredients

Serves 4
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ⅛ to ¼ teaspoon ground cayenne
  • ¾ teaspoon salt
  • 1 pound boneless, skinless chicken thighs
  • 1 cup sliced onion, slices halved
  • 1 cup sliced bell pepper, preferably red or yellow
  • 1 shallot, thinly sliced into half-moons
  • 3 cloves garlic, pressed or minced
  • 2 teaspoons grated fresh ginger
  • 1 can (14 ounces) light coconut milk
  • 1 teaspoon dark brown sugar
  • 1 to 3 teaspoons Thai red curry paste
  • 1 tablespoon chopped fresh basil or cilantro
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ⅛ to ¼ teaspoon ground cayenne
  • ¾ teaspoon salt
  • 1 pound boneless, skinless chicken thighs
  • 1 cup sliced onion, slices halved
  • 1 cup sliced bell pepper, preferably red or yellow
  • 1 shallot, thinly sliced into half-moons
  • 3 cloves garlic, pressed or minced
  • 2 teaspoons grated fresh ginger
  • 1 can (14 ounces) light coconut milk
  • 1 teaspoon dark brown sugar
  • 1 to 3 teaspoons Thai red curry paste
  • 1 tablespoon chopped fresh basil or cilantro

Directions

Step 1.

In a cup, mix together the coriander, turmeric, cayenne, and ½ teaspoon of the salt. Sprinkle the mixture evenly over the chicken.

Step 2.

Heat a large, deep nonstick sauté pan on medium-high. Coat the chicken all over with cooking spray and add it to the pan. Cook until the thighs are lightly browned, 4 to 6 minutes per side. Remove them to a plate.

Step 3.

Reduce the heat to medium and add the onion and pepper. Cook until the vegetables are soft but not browned, 4 to 5 minutes. Stir in the shallot, garlic, and ginger and cook for 1 minute. Add the coconut milk and then whisk in the brown sugar and 1 teaspoon of the curry paste. Taste the sauce, and add more curry paste and the remaining ¼ teaspoon of salt if desired.

Step 4.

Return the chicken and any accumulated juices to the pan. Bring the mixture to a simmer on medium; then reduce the heat to low and simmer gently until the chicken juices run clear (165ºF internal temperature), 15 to 20 minutes. Divide the chicken and sauce among plates and sprinkle on the basil.

Tip: If you overdid it on the spice, stirring in a bit of half-and-half or milk tames the flames. Casein, the protein found in milk, dissolves capsaicin, the compound that makes peppers spicy.

Nutrition (Per Serving)

  • 229 calCalories
  • 24 gProtein
  • 8 gCarbohydrates
  • 10 gFat
  • 94 mgCholesterol
  • 585 mgSodium
  • 2 gDietary Fiber