Thai Chicken Curry with Herbs
This Thai chicken curry with herbs combines tender chicken, creamy sauce, and fresh herbs for a balanced and flavorful dish.
Equipment
- Large Pan
- Mixing bowl
- Measuring Cups
- Wooden Spoon
- Knife
- Cutting board
Ingredients
Chicken
- 2 lbs chicken thighs sliced
- 1 tsp salt
- 1/2 tsp black pepper
Curry Base
- 1 can coconut milk
- 2 tbsp curry paste
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/4 cup fresh herbs chopped
Instructions
- Heat oil in a pan and sauté garlic until fragrant.
- Add chicken and cook until lightly browned and sealed.
- Stir in curry paste and mix until evenly coated.
- Pour coconut milk and simmer until chicken becomes tender.
- Stir in fresh herbs at the end for brightness and aroma.
Notes
Cook longer for softer texture or reduce time for firmer pieces. Add herbs at the end to keep flavor fresh. Adjust spice levels as desired. Cool before storing. Refrigerate up to four days or freeze portions for convenient future meals.