Dive into the vibrant flavors of Thailand with our irresistible Whole Thai Curry Chicken with Coconut Milk! This dish is a culinary adventure that combines tender chicken, aromatic spices, and creamy coconut milk, creating a symphony of tastes that will transport your taste buds straight to the streets of Bangkok. Whether you're a seasoned chef or a kitchen novice, this recipe is perfect for impressing your family and friends at dinner. Ready to unlock the secrets of this mouthwatering dish? Let’s get cooking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 whole chicken, cut into pieces
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 onion, sliced
- 2 cups mixed vegetables (bell peppers, carrots, etc.)
- 2 tablespoons fish sauce
- Fresh basil for garnish
Instructions
- Prepare the chicken by thoroughly washing and patting it dry with paper towels. Cut the whole chicken into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, and 2 wings.
- In a large, deep skillet or Dutch oven, heat a tablespoon of oil over medium-high heat. Season the chicken pieces with salt and pepper.
- Brown the chicken pieces on all sides until they develop a golden color, approximately 3-4 minutes per side. Remove the chicken and set aside on a plate.
- In the same pan, reduce heat to medium and add sliced onions. Sauté until they become translucent and slightly soft, about 3 minutes.
- Add red curry paste to the onions and stir continuously for 1-2 minutes to release the aromatic oils and prevent burning.
- Pour in the coconut milk and fish sauce, stirring to combine and create a smooth, fragrant sauce. Scrape any browned bits from the bottom of the pan.
- Return the chicken pieces to the pan, nestling them into the sauce. Reduce heat to low, cover, and simmer for 20-25 minutes.
- Add mixed vegetables during the last 5-7 minutes of cooking to ensure they remain crisp and vibrant.
- Check the chicken's internal temperature, which should reach 165°F (74°C) at the thickest part to ensure it's fully cooked.
- Remove from heat and let rest for 5 minutes. Garnish with fresh basil leaves before serving.
- Serve hot with steamed jasmine rice, spooning the rich curry sauce over the chicken and vegetables.
Tips
- Choose the Right Chicken: For the best flavor, opt for a whole chicken rather than pre-cut pieces. This will ensure a juicier and more flavorful curry.
- Sauté the Curry Paste: Make sure to sauté the red curry paste with the onions for a couple of minutes. This step is crucial for releasing the aromatic oils and enhancing the overall flavor of your dish.
- Coconut Milk Consistency: Use full-fat coconut milk for a richer and creamier sauce. If you prefer a lighter option, you can mix it with a little chicken broth.
- Vegetable Variety: Feel free to experiment with different vegetables based on your preference. Snap peas, zucchini, or eggplant can add a delightful crunch and color to your curry.
- Check for Doneness: Always check the internal temperature of the chicken. It should reach 165°F (74°C) to ensure it’s fully cooked and safe to eat.
- Garnish Generously: Fresh basil not only adds a pop of color but also enhances the flavor profile. Don’t skip this step—it's the finishing touch that elevates your dish!
- Serve with Jasmine Rice: This dish pairs perfectly with steamed jasmine rice, which absorbs the rich curry sauce beautifully. With these tips, you’re well on your way to creating a delicious and authentic Thai curry that will have everyone asking for seconds!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 12g
Protein: 35g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 120mg
