Thai Curry Coconut Chicken
If you love the warm flavor of curry combined with coconut milk this is a dish for you. This dish pulls together in less than 45 minutes and cooks all in one pan.
Start with slicing onion and red bell pepper. While the knife is out chop some cilantro and put to the side for the garnish.
This is one of our first dishes using our new Essential Pan from Hestan. It’s 3.5 quarts and is nice blend of a skillet and a saute pan. After the chopping, start by heating some olive oil in the pan.
Slowly brown the chicken
With these great pans, sticking is not a problem. Let each side cook until their juices start to release, then carefully turn. A few brown bits left in the pan are just fine, simply deglaze with a bit of chicken stock or even wine.
After removing the chicken and deglazing the pan, add the onions and bell pepper. Let saute until slightly soft.
Once the veggies are soft add the ginger. Hint: we’ve started using ginger paste. It works just as well and last a lot longer than fresh.
Next add the red curry. This is a place where heat can be moderated by adding a bit more or less of the curry. Incorporate all into the vegetables.
Add the brown sugar, fish sauce and coconut milk all together and stir. This is when it starts to smell really good.
Once everything is fully incorporated, return the chicken to the pan. This is where the Hestan Essential Pan is perfect as you use just one pan to saute and then create the sauce in. To see more about the Essential Pan click: HERE
Cover, reduce heat and let everything simmer for about 10 minutes more. And that’s it. The Thai Curry Coconut Chicken is ready. As for our new Hestan Essential Pan, we just love it.
Top with cilantro and serve in shallow bowls. This is great over udon noodles, rice or even by itself.
Thai Coconut Curry Chicken
Ingredients
- 6- 8 boneless, skinless chicken thighs
- 1/4 cup olive oil
- 1/4 cup chicken stock
- ½ red bell pepper sliced
- 2 whole cloves of garlic, peeled and slightly smashed
- ½ yellow onion sliced
- 1 tablespoon ginger (or ginger paste)
- 1 tablespoon red curry paste
- 1 13.5 ounce cans unsweetened coconut milk
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- Cilantro, stemmed and chopped for garnish
Instructions
- Heat olive oil a deep skillet over medium heat. When the oil is shimmering, add the chicken slowly being careful not to splatter. Brown the chicken slowly on all sides. Depending on the size of your skillet you may have to brown the chicken in batches. Move the chicken to a dish to keep warm.
- While the pan is still hot add the onions and bell peppers to the pan. Cook for 4-5 minutes until soft. Add the two garlic cloves, mashed. Next add the chicken stock. Using a spatula, quickly scrape up any brown bits from the chicken, deglazing the pan.
- Add the curry paste and ginger to the vegetables. Stir together, fully incorporating for about 2 minutes.
- Add the coconut milk, brown sugar and fish sauce. Stir to combine all.
- Return the chicken to the pan and cover, turn heat to medium-low. Cook for another 10 minutes or so until the chicken is cooked through.
- Place in a serving bowl. Garnish with cilantro and serve with rice or a noodle. Enjoy! (PS - this makes great leftovers)
