Thai Chicken Curry

This is a Thai chicken curry recipe I've been perfecting for many years. It is extremely flavorful, and the potatoes come out perfect, my favorite part of the dish. Serve over basmati rice.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 295 Calories

Ingredients

• 1 tablespoon cornstarch
• 1 (14 ounce) can coconut milk
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 2 carrots, sliced
• 1 lime, juiced
• 1 tablespoon minced fresh ginger root
• 2 tablespoons chopped fresh cilantro
• 1 cup sliced zucchini
• 1 tablespoon fish sauce
• 1 red bell pepper, cut into strips
• 1 cup water, divided
• 1 yellow onion, roughly chopped
• ½ teaspoon Thai red chile paste
• 1 teaspoon sesame oil, or as needed
• 2 red potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons Thai yellow curry paste
• ⅓ teaspoon ground coriander
• 1 pound skinless, boneless chicken breast halves, cut into thin strips

Recipe Instructions

Step 1

Heat sesame oil over medium heat in a large saucepan. Saute onion and garlic in the hot oil until garlic begins to brown, 3 to 4 minutes. Add potatoes, carrots, curry paste, ginger, fish sauce, chile paste, and coriander; stir until evenly coated and well mixed.

Step 2

Stir coconut milk and 1/2 cup water into the saucepan. Season with salt and pepper. Cover, reduce heat to low, and simmer for 10 minutes. Stir in chicken, zucchini, and bell pepper. Continue to simmer, covered, until chicken is no longer pink in the center, about 5 minutes more.

Step 3

Dissolve cornstarch in remaining 1/2 cup water in a small bowl; stir into the simmering mixture. Uncover, raise heat to high, and bring to a boil. Continue to boil for 3 to 4 minutes. Remove from heat. Stir in cilantro and lime juice just prior to serving.