Thai Vindaloo Coconut Curry
This Thai vindaloo coconut curry combines bold spices, creamy coconut milk, and tender protein for a rich, spicy, and satisfying dish.
Equipment
- Large Pan
- Mixing bowl
- Measuring Cups
- Wooden Spoon
- Knife
- Cutting board
Ingredients
Protein
- 2 lbs chicken thighs cubed
- 1 tsp salt
- 1/2 tsp black pepper
Curry Sauce
- 1 can coconut milk
- 2 tbsp vindaloo curry paste
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tbsp vinegar
Instructions
- Heat oil in a pan and sauté garlic until fragrant and slightly golden.
- Add chicken and cook until lightly browned on all sides.
- Stir in vindaloo paste and mix until aromatic and evenly coated.
- Pour coconut milk and vinegar, stirring until smooth and combined.
- Simmer until sauce thickens and chicken becomes tender and flavorful.
Notes
Cook longer for softer texture or reduce time for firmer bites. Adjust spice level carefully. Sauce thickens as it cools. Add vegetables for variation. Cool before storing. Refrigerate up to four days or freeze portions for convenient meals.