Awesome Thai Chicken Coconut Curry
Dive into a bowl of comfort with this "Awesome Thai Chicken Coconut Curry," a vibrant and aromatic dish that marries bold Thai flavors with creamy decadence. Tender, bite-sized chicken thighs are simmered in a rich sauce made from full-fat coconut milk, Thai red curry paste, and fragrant aromatics like garlic, ginger, and kaffir lime leaves. Sweet red bell peppers add a pop of color, while fish sauce and lime juice balance the savory and tangy notes perfectly. Ready in just 45 minutes, this easy, one-pan recipe is ideal for busy weeknights or impressing guests with minimal effort. Serve it over fluffy jasmine rice for a complete, restaurant-worthy meal that’s brimming with exotic flavors. Perfect for lovers of Thai cuisine or anyone craving a warming, flavorful curry!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Coconut oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 1 large Red bell pepper, sliced
- 3 tablespoons Thai red curry paste
- 14 ounces Coconut milk, full-fat
- 1 cup Chicken broth
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 2 Kaffir lime leaves (optional)
- 1 tablespoon Lime juice, freshly squeezed
- 1 cup Fresh cilantro, chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 cups Jasmine rice (for serving)
Instructions
Begin by preparing the chicken. Trim any excess fat and cut the chicken thighs into bite-sized pieces. Set aside.
Heat a large skillet or wok over medium heat. Add the coconut oil and let it melt.
Add the diced onion to the pan and sauté for 2-3 minutes until slightly softened.
Add the minced garlic and ginger to the pan. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the red bell pepper slices and cook for an additional 2 minutes.
Add the Thai red curry paste to the pan and stir to coat the vegetables, cooking it for 1-2 minutes to release its flavors.
Pour in the coconut milk and chicken broth, stirring well to combine.
Add the chicken pieces to the curry sauce. Bring the mixture to a gentle simmer over medium heat.
Stir in the fish sauce, brown sugar, and kaffir lime leaves (if using). Cover the pan and simmer for 15-20 minutes, stirring occasionally, until the chicken is cooked through and tender.
Taste the curry and adjust seasoning with salt, ground black pepper, and lime juice to balance the flavors.
Remove the kaffir lime leaves before serving, if they were used.
Garnish the curry with fresh chopped cilantro and serve hot over jasmine rice.
Nutrition Facts
Calories |
2940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.2 g | 227% | |
| Saturated Fat | 120.4 g | 602% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 37.4 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 386 mg | 30% | |
| Iron | 25.5 mg | 142% | |
| Potassium | 3667 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
