Evil Jungle Prince with Chicken
Embark on a flavor-packed journey with "Evil Jungle Prince with Chicken," a vibrant Thai-inspired dish bursting with aromatic spices and creamy coconut undertones. Tender, bite-sized chicken thighs are simmered in rich red curry paste and silky coconut milk, infused with the citrusy hints of lime leaves and the savory depth of fish sauce. Crisp vegetables like red bell pepper, julienned carrots, and bamboo shoots bring texture and freshness, while fragrant Thai basil ties it all together. This one-pan recipe is perfect for a quick 40-minute dinner and is best served over steaming jasmine rice for a complete, satisfying meal. Bold, spicy, and utterly irresistible, this dish is a must-try for lovers of Thai cuisine!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 3 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 2 pieces lime leaves or lime zest
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- 1 cup fresh Thai basil leaves
- 1 cup bamboo shoots
- 1 whole red bell pepper, sliced
- 1 whole carrot, julienned
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 4 cups white or jasmine rice (cooked, for serving)
- 1 whole chili pepper (optional, for garnish)
Instructions
Slice the chicken thighs into bite-sized pieces and set aside.
In a large skillet or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds.
Stir in the red curry paste and cook for 1 minute to release the flavors.
Add the chicken to the skillet and stir to coat with the curry paste. Cook for 5-7 minutes, or until the chicken is lightly browned on the outside.
Reduce the heat to medium, then pour in the coconut milk. Stir well to combine.
Add the lime leaves (or lime zest), fish sauce, and brown sugar. Mix thoroughly.
Let the mixture simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the bamboo shoots, red bell pepper, and carrot. Stir well and cook for another 5-7 minutes, or until the vegetables are tender but still crisp.
Tear the Thai basil leaves and stir them into the skillet. Let them wilt slightly in the hot sauce.
Taste the sauce and adjust the seasoning, adding more fish sauce or sugar if necessary.
Garnish with optional sliced chili pepper for extra heat.
Serve hot over cooked white or jasmine rice.
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 9.8 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 3963 mg | 172% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 44.9 g | ||
| Protein | 162.0 g | 324% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 743 mg | 57% | |
| Iron | 41.1 mg | 228% | |
| Potassium | 3863 mg | 82% | |
*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.
