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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
