Red Curry Chicken with Faux Saffron Rice
Elevate your weeknight dinner with this Red Curry Chicken with Faux Saffron Rice—an irresistible fusion of bold flavors and vibrant colors. Tender, juicy chicken thighs are simmered in a rich, fragrant red curry sauce made with creamy coconut milk, zesty red curry paste, and a touch of fish sauce for umami depth. Paired with fluffy jasmine rice infused with turmeric for a faux saffron hue, this dish is as visually stunning as it is delicious. Crunchy red bell peppers and fresh basil add brightness, while the lime wedges provide a zesty finishing touch. Perfect for fans of easy Thai-inspired recipes, this one-pot dish comes together in just 50 minutes, making it a superb choice for a flavorful dinner any night of the week.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs
- 4 tbsp Red curry paste
- 400 ml Coconut milk
- 2 tbsp Vegetable oil
- 1 medium Onion, diced
- 3 cloves Garlic cloves, minced
- 2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 1 medium Red bell pepper, sliced
- 10 leaves Fresh basil leaves
- 1.5 cups Jasmine rice
- 3 cups Water
- 1 tsp Turmeric powder
- 1 tbsp Unsalted butter
- 1 tsp Salt
- 4 wedges Lime wedges
Instructions
1. Rinse the jasmine rice under cold water until the water runs clear. Set it aside.
2. In a medium saucepan, bring 3 cups of water to a boil. Add the rinsed jasmine rice, turmeric powder, unsalted butter, and 1 tsp of salt. Stir, cover, and reduce the heat to low. Cook for 15 minutes or until the rice is tender and the water is absorbed. Fluff with a fork and set aside.
3. While the rice cooks, heat 2 tbsp of vegetable oil in a large skillet or wok over medium heat.
4. Add the diced onion and sauté for 2 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
5. Stir in the red curry paste and cook for 1-2 minutes until the paste darkens slightly and becomes aromatic.
6. Add the chicken thighs to the skillet, cooking for 3-4 minutes on each side, until lightly browned.
7. Pour in the coconut milk, fish sauce, and brown sugar. Mix well, ensuring the chicken is submerged. Simmer the curry for 15 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
8. Add the sliced red bell pepper to the skillet during the last 5 minutes of cooking to maintain some crunch.
9. Remove the skillet from heat and stir in the fresh basil leaves.
10. Serve the red curry chicken hot over the faux saffron rice. Garnish with lime wedges for a tangy twist. Enjoy!
Nutrition Facts
Calories |
2158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.3 g | 123% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 6616 mg | 288% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 50.0 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 295 mg | 23% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2513 mg | 53% | |
*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.
