23/08/2026
Coconut Chicken Curry
Not gonna lie, youu surprised me Barely needed any oil and look at that crispy chicken skin?? I’m obsessed 😩
Take my code if you need a very good non-stick pan guyssss HALSEY10 🩶
INGREDIENTS (serving 2)
500 g chicken thighs
300 ml thick coconut milk
200 ml broth (⅓ bouillon cube + 200 ml water)
1 tsp minced garlic
1 tsp minced ginger
2–3 tsp Thai red curry paste (use 1 tsp + paprika powder if you prefer it mild)
1 tbsp fish sauce (or use a little extra bouillon)
Salt & black pepper
Serve with: hot white rice, lime, coriander & black pepper
INSTRUCTIONS
1. Cook the chicken.
Season the chicken lightly with salt and black pepper. Sauté until golden and crispy on the outside and fully cooked through. Remove from the pan and set aside.
2. Make the curry base.
In the same pan, lower the heat and add the garlic, ginger and red curry paste. Cook for 1–2 minutes until fragrant.
3 Make the broth.
Add the coconut milk and stir until fully combined. Simmer for 5–6 minutes, then add the broth and fish sauce. Let it gently simmer until smooth and slightly thickened.
4. Serve.
Slice the chicken and serve with hot white rice and plenty of curry sauce.
Finish with fresh coriander, a squeeze of lime and freshly cracked black pepper.
