Steps

1. 1

   Rinse the jasmine rice under cold water until water runs clear, then cook it according to package instructions (about 20 minutes).

2. 2

   Heat the vegetable oil in a large skillet or wok over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

3. 3

   Add the minced garlic and grated ginger to the skillet and cook for another 1 minute until fragrant.

4. 4

   Stir in the red curry paste and cook for 2 minutes, stirring constantly to release the flavors.

5. 5

   Add the chicken pieces to the skillet and cook until they are no longer pink on the outside, about 5-7 minutes.

6. 6

   Pour in the coconut milk, fish sauce, brown sugar, and water (if needed to thin the sauce). Stir well and bring to a gentle simmer.

7. 7

   Reduce heat and let the curry simmer for 10-15 minutes until the chicken is cooked through and the sauce has thickened slightly.

8. 8

   Add lime juice and salt to taste, stirring to combine.

9. 9

   Serve the creamy coconut chicken curry hot over the cooked jasmine rice, garnished with chopped fresh cilantro and lime wedges on the side.

Tips from the chef

• Use full-fat coconut milk for the creamiest texture and richest flavor.

• Adjust the amount of red curry paste to your preferred spice level.

• If the curry sauce becomes too thick, add a little more water or coconut milk to reach desired consistency.

• For extra vegetables, consider adding sliced bell peppers or snap peas during step 6.

• Always taste and adjust seasoning with fish sauce, sugar, and lime juice to balance salty, sweet, and sour flavors.