What are the main ingredients in Thai curry?

The main ingredients in Classic Thai Chicken Curry are: Curry paste (red for this version) Coconut milk Chicken Fresh vegetables Herbs like cilantro or Thai basil Together, these elements make Classic Thai Chicken Curry one of the most beloved comfort foods worldwide.

What is the secret to a good Thai curry?

The secret to a flavorful Classic Thai Chicken Curry lies in three things: using fresh ingredients, blooming the curry paste in oil, and balancing flavors. Coconut milk provides a luscious texture, while a touch of lime juice and fresh cilantro at the end brightens the dish. A good Classic Thai Chicken Curry is all about harmony between sweet, salty, sour, and spicy elements.

What goes in a Thai chicken curry?

The essentials of a great Classic Thai Chicken Curry include: Boneless, skinless chicken breasts or thighs Full-fat coconut milk for a creamy base Fresh aromatics like garlic and ginger Thai red curry paste for a bold, spicy foundation Colorful vegetables like bell peppers and leeks These ingredients, combined with the right cooking method, make Classic Thai Chicken Curry a standout dish in Thai cuisine.

What is a traditional Thai curry?

A traditional Thai curry, like Classic Thai Chicken Curry , is a harmonious blend of fresh curry paste, coconut milk, vegetables, and protein. What sets Classic Thai Chicken Curry apart from other types is its balanced flavor profile—spicy, creamy, and slightly sweet. It’s prepared by sautéing curry paste in oil, adding coconut milk for richness, and simmering tender chicken until it soaks up all the aromatic flavors.

Classic Thai Chicken Curry: The Most Delicious Thai Comfort Food Ever

Description

This Classic Thai Chicken Curry features tender chicken seared and baked in a fragrant coconut milk sauce with red curry paste, bell pepper, and leeks. Perfectly spiced and served over fluffy brown rice for a comforting and flavorful meal.

Ingredients

Scale

1 ½ pounds boneless skinless chicken breasts or thighs, or a mix
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons coconut oil
1 red bell pepper, thinly sliced
1 leek, thinly sliced
2 cloves garlic, minced
½ teaspoon grated fresh ginger
2 tablespoons red curry paste
1 can full-fat coconut milk (14 ounces)
3 tablespoons fresh cilantro, torn
Prepared brown rice, for serving

Instructions

Preheat the oven to 375°F (190°C) and place a rack in the center.
Season the chicken with kosher salt and black pepper.
Melt the coconut oil in a large, ovenproof skillet over medium-high heat. Sear the chicken on both sides until deeply golden brown, then transfer to a plate.
Reduce heat to medium-low and add bell pepper, leek, garlic, and ginger. Cook for 2 minutes until slightly softened.
Stir in the red curry paste and cook for 5 minutes, stirring often.
Slowly pour in the coconut milk, stirring to combine. Return the chicken to the skillet.
Transfer the skillet to the oven and bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and juices run clear. Smaller pieces may finish around 15 minutes.
Top with torn cilantro and serve with brown rice, spooning the coconut curry sauce over the top.

Notes

For a vegetarian option, substitute chicken with firm tofu or chickpeas.
Adjust the spiciness by adding more or less red curry paste to taste.
Use light coconut milk for a lower-calorie version, though the sauce will be thinner.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 780mg
Fat: 26g
Saturated Fat: 18g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 38g
Cholesterol: 110mg

Keywords: Thai chicken curry, coconut milk curry, easy Thai dinner, gluten free Thai curry