True History Coconut Milk Curry
A deeply aromatic coconut curry paying homage to authentic 1920s culinary traditions, featuring tender chicken, fragrant spices, and creamy coconut broth. This thai-inspired indian ready in about 45 minutes pairs canned coconut milk, red curry paste, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 490 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 lb, cut into 1-inch cubes boneless chicken thighs
- 14 oz canned coconut milk
- 3 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 4, torn kaffir lime leaves
- 1 inch, thinly sliced galangal
- 8 oz, drained and sliced bamboo shoots
- 1/2 cup halved cherry tomatoes
- 2 tbsp, chopped Thai basil
- 1 tsp freshly grated ginger
- 1 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large pot over medium-high heat; add 1 lb chicken thighs and sear for 4 minutes until golden brown on all sides, then remove and set aside.
- Step 2: Add 3 tbsp red curry paste to the pot and stir for 1 minute until fragrant; add 1 inch sliced galangal and 1 tsp grated ginger, cooking for 30 seconds more.
- Step 3: Pour in 14 oz canned coconut milk and stir until smooth; add 1 tbsp fish sauce, 1 tbsp brown sugar, 4 torn kaffir lime leaves, and 8 oz sliced bamboo shoots.
- Step 4: Return chicken to the pot, bring to a gentle simmer, and cook uncovered for 12 minutes until chicken is fully cooked.
- Step 5: Stir in 1/2 cup halved cherry tomatoes and cook for 3 more minutes until tomatoes soften but hold shape.
- Step 6: Remove from heat, stir in 2 tbsp chopped Thai basil, and serve over jasmine rice with extra basil for garnish.
Frequently asked questions
How long does True History Coconut Milk Curry take to make?
Total time is about 45 minutes (20 min prep + 25 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 True History Coconut Milk 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 canned coconut milk from drying out.
Can I substitute ingredients in True History Coconut Milk 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 True History Coconut Milk 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 True History Coconut Milk 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
The flavors in this true are incredible.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
