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Creamy Thai Red Curry Chicken Bowls – A Comforting Taste of Thailand at Home

Creamy Thai Red Curry Chicken Bowls – A Comforting Taste of Thailand at Home made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 lb chicken thighs boneless and skinless
  • 1 can 13.5 oz coconut milk
  • 2-3 tbsp Thai red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup jasmine rice uncooked
  • Fresh cilantro for garnish

Method
 

  1. Cook the jasmine rice according to package instructions.
  2. In a large skillet, heat a small amount of oil over medium heat and add the chicken thighs.
  3. Stir in the Thai red curry paste, allowing it to cook for a minute with the chicken.
  4. Pour in the coconut milk, fish sauce, and brown sugar, then bring to a simmer.
  5. Add the sliced bell peppers and broccoli florets to the skillet.
  6. Let the curry simmer for 10-15 minutes, until the chicken is fully cooked and the vegetables are tender.
  7. Taste and adjust seasoning; add more fish sauce or sugar if necessary.
  8. Serve the creamy curry over a bed of jasmine rice and garnish with fresh cilantro.