Thai Coconut Chicken Curry

Frying the paste in coconut cream first is the step that changes everything.

⏱ 35 min · easy · 🍽 serves 4

★★★★★ 5.0 from 1 home cook

Ingredients

• 1 1/2 lb chicken thighs, sliced
• 2 cans coconut milk, full fat
• 3 tbsp red curry paste
• 2 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup green beans, halved
• Juice of 1 lime
• Thai basil
• Jasmine rice to serve

Steps

1. Spoon the thick cream from the top of one coconut can into a hot pan and cook 2 minutes until it splits and the oil separates.
2. Add the curry paste and fry 2 minutes until deeply fragrant. This is the whole flavor foundation.
3. Add the chicken and stir to coat, cooking 3 minutes.
4. Add the rest of the coconut milk, fish sauce and sugar. Simmer 12 minutes.
5. Add the vegetables and cook 5 minutes more until just tender.
6. Finish off the heat with lime juice and basil.