Thai Chicken Curry

BC Wine Pairing; Riesling, Grüner Veltliner

Serves 4

Total Time:  45 minutes
Prep Time:  15 minutes
Cook Time: 30 minutes


1 tablespoon coconut oil
4 garlic cloves, peeled and minced
1- inch piece ginger, peeled and minced
1 small red onion chopped finely or sliced
2 tablespoons red curry paste
2 14 oz cans coconut milk
1 cup chicken broth
3 tablespoons fish sauce
1 teaspoon soy sauce
2 tablespoons brown sugar
2 carrots, peeled and thinly sliced into rounds
4 boneless and skinless chicken breasts, thinly sliced
1 small red bell pepper, cut into thin strips
1 small zucchini, cut into thin rounds
1 cups broccoli florets
4 sprigs basil, roughly chopped
¼ cup cilantro, chopped plus more for garnish
Lime wedges for garnishing


In a Dutch oven or large heavy bottom pot, heat the coconut oil over medium-low heat.

Add the garlic, ginger,  onions and sauté stirring frequently for about 2-3 minutes or until the onions start to soften and the rest of the ingredients become aromatic. Make sure the garlic doesn’t burn.

Stir in the red curry paste and sauté for about 2 minutes then, stir in the coconut milk, chicken broth, fish sauce, soy sauce and brown sugar. Mix to combine.

Bring the mixture to a quick boil, lower the heat and simmer for about 10 minutes or until the sauce thickens a bit.

Add the carrots and chicken and cook for about 5 – 6 minutes or until the chicken is just cooked through. Add the red bell pepper and zucchini and cook for about 4 minutes or until the vegetables soften. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and simmer for about 2 minutes. The broccoli cooks pretty fast so keep an eye on it.

To serve, garnish with additional basil, cilantro and lime wedges, if desired serve over rice or noodles.

For more recipes, link to BC Chicken

BC Wine Pairing Examples

Moraine Estate Winery Reserve RieslingApp
Summerhill Pyramid Winery Grüner VeltlinerApp