Thai Chicken Delight
A vibrant Thai red curry with tender chicken thighs simmered in coconut milk, fragrant aromatics, and Thai basil—balanced with fish sauce, lime, and a touch of brown sugar. Perfect over jasmine rice.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 pound boneless skinless chicken thighs trimmed and cut into bite-size pieces
- 0.5 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup yellow onion thinly sliced
- 1 cup red bell pepper thinly sliced
- 3 clove garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoon Thai red curry paste
- 1.5 cup full-fat coconut milk well shaken
- 0.5 cup low-sodium chicken broth
- 1.5 tablespoon fish sauce
- 1 tablespoon light brown sugar packed
- 1 tablespoon fresh lime juice
- 0.5 cup Thai basil leaves torn
- 0.25 cup fresh cilantro chopped, for garnish
- 2 cup steamed jasmine rice for serving
Instructions
Preparation Steps
- Season chicken with salt and black pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Add chicken and sear until lightly browned, about 4 to 5 minutes. Transfer to a plate.
- Reduce heat to medium. Add onion and red bell pepper; sauté until softened, about 3 minutes.
- Stir in garlic and ginger; cook until fragrant, about 30 seconds.
- Add Thai red curry paste and cook, stirring, for 1 minute to bloom the spices.
- Pour in coconut milk and chicken broth. Stir in fish sauce and brown sugar. Bring to a gentle simmer.
- Return chicken and any juices to the pan. Simmer until the chicken is cooked through and the sauce slightly thickens, 8 to 10 minutes.
- Stir in lime juice and Thai basil. Taste and adjust seasoning with more fish sauce or lime as desired.
- Serve over steamed jasmine rice and garnish with cilantro.
Notes
For extra heat, add sliced Thai chiles with the onion. Swap chicken thighs for breast if preferred, and add vegetables like snap peas or carrots as desired.