Embark on a culinary journey to the heart of Thailand with this Thai Ginger Coconut Lime Chicken Curry. This dish is a symphony of flavors, each note carefully composed to create a melody that dances on the palate. The tender chicken pieces, bathed in a rich sauce of coconut milk and Thai red curry paste, are infused with the zesty aromas of ginger, garlic, and lime, creating a bold and comforting taste harmony.
As you delve into this curry, you’ll discover the subtle heat of Thai chili peppers, artfully balanced with the citrusy tang of lime and the sweet, earthy undertones of brown sugar. The fresh cilantro adds a burst of color and a hint of freshness, enhancing the dish’s complexity. It is not just a meal; it’s an exploration of Thailand’s rich culinary heritage brought to your kitchen.
Served over a bed of steaming jasmine rice, each spoonful of this curry offers a glimpse into the soul of Thai cuisine, where every ingredient plays a crucial role in crafting the final masterpiece. This Thai Ginger Coconut Lime Chicken Curry isn’t just a recipe; it’s a journey, a story of flavors, and a celebration of traditional cooking with a modern twist.
Ingredients:
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- Zest of 1 lime
- 2-3 Thai chili peppers, thinly sliced (adjust to desired spiciness)
- 1/4 cup fresh cilantro leaves, roughly chopped
- Steamed jasmine rice for serving
Instructions:
- Heat the vegetable oil in a large, deep skillet or wok over medium heat. Add the sliced onion and cook for 2-3 minutes, until slightly softened.
- Add the minced garlic and grated ginger to the skillet and sauté for another 1-2 minutes until fragrant.
- Push the onion, garlic, and ginger to one side of the pan and add the chicken pieces to the other. Cook the chicken for about 5 minutes, until browned on all sides.
- In a small bowl, whisk together the Thai red curry paste, coconut milk, chicken broth, fish sauce, soy sauce, brown sugar, lime juice, and lime zest until well combined.
- Pour the curry mixture into the skillet with the chicken, stirring to combine. Bring to a simmer and cook for 10-15 minutes, until the chicken cooks completely and the flavors have melded together.
- Stir in the sliced chili peppers and half of the chopped cilantro. Taste and adjust the seasoning if needed, adding more fish sauce or lime juice to your liking.
- Remove from heat and garnish with the remaining cilantro. Serve the Thai ginger coconut lime chicken curry over steamed jasmine rice.
Note: You can add other vegetables, such as bell peppers, carrots, or snow peas, to the curry during step 5 for added texture and flavor. Slice them thinly and add them in when simmering the curry.