Best-in-Class Thai Curry
A rich and aromatic Thai curry with coconut milk, lemongrass, and a balance of sweet, spicy, and umami flavors. This thai-inspired indian ready in about 50 minutes pairs chicken breast, coconut milk, stalks (white part only) lemongrass for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.25 lbs chicken breast
- 2 cups coconut milk
- 2 stalks (white part only) lemongrass
- 4 leaves kaffir lime leaves
- 3 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 cups cooked rice
Instructions
- Step 1: Cut 1.25 lbs chicken breast into 1-inch cubes. In a large pot, heat 1 tbsp oil over medium heat. Add 2 sliced lemongrass stalks and 4 kaffir lime leaves, sauté for 2 minutes until fragrant.
- Step 2: Add 3 tbsp red curry paste and stir for 1 minute until aromatic. Pour in 2 cups coconut milk, 1/2 cup water, and 2 tbsp fish sauce. Bring to a simmer, then add the chicken cubes.
- Step 3: Stir in 1 tbsp brown sugar and cook for 15 minutes until the chicken is fully cooked and the sauce thickens. Season with additional fish sauce or sugar if needed.
- Step 4: Serve the curry over 2 cups cooked jasmine rice, garnished with additional lime leaves and a sprinkle of roasted peanuts for texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-in-Class Thai Curry take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best-in-Class Thai Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.
Can I substitute ingredients in Best-in-Class Thai Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-in-Class Thai Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best-in-Class Thai Curry?
Thai indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
