Quick Coconut Chicken Curry

Name: Quick Coconut Chicken Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Thai-inspired
Ingredients: 500g Chicken breast, cubed; 1 tbsp Vegetable oil; 2-3 tbsp Red or Green Curry Paste; 400ml Coconut milk, full-fat; 100ml Chicken broth; 1 cup Bell peppers, sliced; 1 tbsp Fish sauce; 1 tsp Sugar; 1 tbsp Lime juice; for garnish Fresh basil or cilantro; to taste Salt; as needed Water

70% authentic · Thai-inspired

A simplified and faster version of chicken curry, using coconut milk for a creamy base and readily available curry paste.

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Ingredients

Chicken breast, cubed500g
Vegetable oil1 tbsp
Red or Green Curry Paste2-3 tbsp
Coconut milk, full-fat400ml
Chicken broth100ml
Bell peppers, sliced1 cup
Fish sauce1 tbsp
Sugar1 tsp
Lime juice1 tbsp
Fresh basil or cilantrofor garnish
Saltto taste
Wateras needed

Steps

1
Heat oil in a large skillet or wok over medium-high heat. Add curry paste and cook for 1 minute until fragrant.
2
Add cubed chicken and stir-fry until lightly browned.
3
Pour in coconut milk and chicken broth. Bring to a simmer.
4
Add sliced bell peppers. Cook for 5-7 minutes, or until chicken is cooked through and peppers are tender-crisp.
5
Stir in fish sauce, sugar, and lime juice. Season with salt if needed.
6
Garnish with fresh basil or cilantro before serving.

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