Spicy Chicken Curry with Coconut Milk and Chili

Name: Spicy Chicken Curry with Coconut Milk and Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: thai
Ingredients: 600 g boneless chicken thighs, cut into bite-sized pieces; 2 tbsp neutral cooking oil, for frying; 3 tbsp red curry paste; 1 pcs red chili pepper, thinly sliced (with seeds for extra heat); 3 clove garlic cloves, finely chopped; 2 tbsp fresh ginger, grated; 400 ml coconut milk (at least 17% fat); 2 dl chicken stock or water; 1 pcs red bell pepper, thinly sliced; 150 g sugar snap peas, trimmed and cut diagonally in half; 2 tbsp fish sauce; 1 tbsp brown sugar or palm sugar; 1 pcs lime, freshly squeezed; 1 dl fresh cilantro, roughly chopped

By Culiora

Het kycklinggryta med kokosmjölk och chili served on a plate, photographed in natural light

A warming and spicy chicken curry made with red curry paste and creamy coconut milk. Red chili, ginger, and crisp vegetables are balanced with tangy lime juice and aromatic cilantro.

Servings: 4
Prep time: 15 min
Cook time: 25 min
Total time: 40 min

Ingredients

600 g boneless chicken thighs, cut into bite-sized pieces
2 tbsp neutral cooking oil, for frying
3 tbsp red curry paste
1 pcs red chili pepper, thinly sliced (with seeds for extra heat)
3 clove garlic cloves, finely chopped
2 tbsp fresh ginger, grated
400 ml coconut milk (at least 17% fat)
2 dl chicken stock or water
1 pcs red bell pepper, thinly sliced
150 g sugar snap peas, trimmed and cut diagonally in half
2 tbsp fish sauce
1 tbsp brown sugar or palm sugar
1 pcs lime, freshly squeezed
1 dl fresh cilantro, roughly chopped

Instructions

Heat the oil in a large pot or deep sauté pan over medium-high heat. Add the red curry paste, grated ginger, finely chopped garlic, and half of the sliced chili. Fry, stirring constantly, for about 1–2 minutes until deeply fragrant.
Add the chicken pieces and brown on all sides for about 3–4 minutes so they are evenly coated in the spice paste and get a light sear.
Pour in the coconut milk and chicken stock. Stir thoroughly to completely dissolve the curry paste into the liquid. Bring to a boil, then reduce the heat to low/medium-low so the stew simmers gently for about 10 minutes, until the chicken is cooked through (internal temperature 72 °C).
Add the sliced bell pepper and sugar snap peas to the pot. Simmer for 3–4 minutes until the vegetables soften slightly while still retaining their crunch and crispness.
Season the stew with the fish sauce, sugar, and freshly squeezed lime juice. Stir well and simmer for 1 more minute to bring the flavors into harmony.
Remove the pot from the heat. Top with the remaining sliced chili and a generous handful of chopped fresh cilantro. Serve immediately with freshly cooked jasmine rice.