Thai Coconut Curry Chicken Recipe
Marinated chicken breast with fresh red bell peppers, carrots, white onions, and broccoli in our creamy Thai coconut curry sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade
Vegetables
Curry Sauce
Method
Marinating the Chicken
- 1
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
Cooking the Vegetables
- 3
Prepare the Vegetables
While the chicken is marinating, slice the red bell pepper, carrot, and white onion. Cut the broccoli into florets.
Making the Curry
- 4
Cook the Chicken
In a large skillet or wok, heat a bit of oil over medium heat. Remove the chicken from the marinade and cook for 5-7 minutes on each side until golden and cooked through. Remove from skillet and set aside.
- 5
- 6
Prepare the Curry Sauce
Add the red curry paste to the vegetables and stir for 1-2 minutes until fragrant.
- 7
Add Coconut Milk
Pour in the coconut milk, fish sauce, and brown sugar. Stir and bring to a simmer.
- 8
Combine Chicken and Sauce
Return the cooked chicken to the skillet, allowing it to simmer in the sauce for an additional 5 minutes.
- 9
Garnish and Serve
Remove from heat, garnish with chopped cilantro, and serve hot with rice or noodles.
