Spicy Chicken Curry with Thai Flair
- 225 g (8 oz) boneless chicken breast, thinly sliced
- 240 ml (1 cup) full-fat coconut milk
- 120 g (4 oz) frozen wok vegetables (bell peppers, carrots, snap peas)
- 15 ml (1 tbsp) neutral oil (like canola or vegetable)
- 15 ml (1 tbsp) sweet chili sauce
- 5 ml (1 tsp) red curry paste (adjust for heat preference)
- 5 ml (1 tsp) freshly grated ginger
- 3 g (1 small clove) garlic, minced
- 15 g (1 tbsp) yellow onion, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- 45 ml (3 tbsp) fresh lime juice, plus zest of 1 lime
- Fresh cilantro leaves, for garnish
1. Heat oil in a large skillet over medium heat
2. Add chopped onion and sauté until soft and translucent, about 3–4 minutes
3. Stir in minced garlic and cook for 1 minute until aromatic
4. Add sliced chicken breast and cook until golden on all sides, about 5–6 minutes
5. Remove chicken from skillet and set aside
6. Add red curry paste to the same pan and toast for 1 minute, stirring constantly to release flavor
7. Pour in coconut milk, scraping up any browned bits, and bring to a gentle simmer
8. Reduce heat to low and let sauce cook for 5 minutes, stirring occasionally
9. Add frozen wok vegetables and cook 4–5 minutes until tender but still crisp
10. Return chicken to the skillet and stir to coat in sauce
11. Season with salt, pepper, sweet chili sauce, lime juice, and lime zest
12. Simmer 2–3 minutes to blend flavors
13. Serve immediately over steamed rice, garnished with fresh cilantro leaves
- pan
- stove
- cutting board
- knife
- measuring cups
- measuring spoons
- wooden spoon
- serving platter
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