Instructions
Step 1. Cook the Curry Paste:
- Heat oil in a large skillet over medium heat.
- Add the Thai curry paste and cook for about 1 minute until fragrant.
Step 2. Add Chicken:
- Add sliced chicken and stir well to coat with the curry paste.
- Cook for 4–5 minutes until lightly browned.
Step 3. Pour in Coconut Milk:
- Slowly pour in coconut milk and chicken broth.
- Stir until the sauce becomes smooth and creamy.
Step 4. Season the Curry:
- Add garlic, ginger, fish sauce, and brown sugar.
- Simmer for 8–10 minutes.
Step 5. Add Vegetables:
- Toss in bell peppers, broccoli, and other veggies.
- Cook another 5–7 minutes until tender but crisp.
Step 6. Serve and Enjoy:
- Serve hot over jasmine rice.
- Top with cilantro and a squeeze of lime.
Tips for the Best Thai Chicken Curry
- Use full-fat coconut milk for the creamiest sauce
- Start with 1 tbsp curry paste if you prefer mild spice
- Add extra broth if you want a thinner curry
- Leftovers taste even better the next day!