My Thai Chicken
Embark on a flavor-packed journey with "My Thai Chicken," a quick and delicious dish that brings the vibrant tastes of Thailand straight to your table. Juicy, bite-sized chicken thighs are cooked to perfection with fragrant garlic, ginger, and a medley of crisp red bell peppers and carrots. The magic lies in the rich, creamy sauce made from coconut milk, red curry paste, fish sauce, and a hint of brown sugar, balanced by zesty lime juice for that signature Thai flavor. Topped with fresh basil and scallions, this one-skillet meal comes together in just 40 minutes, making it perfect for busy weeknights. Serve it over fluffy jasmine rice for a complete meal that’s as satisfying as it is exotic. Ideal for fans of easy Thai recipes, weeknight dinners, and bold, aromatic cuisines!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 0.25 cup fresh basil leaves
- 2 scallions, sliced
- 2 cups jasmine rice, cooked
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a small bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice until smooth.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through.
Add the sliced red bell pepper and julienned carrot to the skillet and cook for another 3-4 minutes until the vegetables are tender but still crisp.
Pour the coconut milk mixture over the chicken and vegetables. Stir to combine and let it simmer for 5 minutes to allow the flavors to meld.
Remove the skillet from heat and stir in the fresh basil leaves and sliced scallions.
Serve the Thai chicken over a bed of cooked jasmine rice and enjoy!
Nutrition Facts
Calories |
1967 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 3632 mg | 158% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 28.8 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 251 mg | 19% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2340 mg | 50% | |
*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.
