Thai Chicken
Dive into the vibrant, aromatic world of Thai cuisine with this irresistible Thai Chicken recipe! Featuring tender, bite-sized pieces of boneless chicken thighs simmered in a rich, velvety coconut milk infused with bold red curry paste, this dish is a perfect balance of spicy, sweet, and savory flavors. Enhanced with fragrant kaffir lime leaves, fresh Thai basil, and a zesty squeeze of lime, every bite offers an authentic taste of Thailand. Colorful strips of red bell pepper and spring onion add freshness and crunch, while the dish is served over fluffy jasmine rice for the ultimate comfort meal. Ready in just 50 minutes, this easy Thai chicken recipe is perfect for weeknight dinners and is sure to impress your taste buds with its exotic flair.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 400 ml coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 4 kaffir lime leaves
- 20 grams fresh Thai basil leaves
- 1 red bell pepper
- 2 tablespoons vegetable oil
- 3 garlic cloves
- 1 fresh lime
- 2 spring onions
- 300 grams jasmine rice
- 600 ml water
Instructions
Start by rinsing and preparing the jasmine rice. Combine 300 grams of jasmine rice with 600 ml of water in a medium pot. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, until the rice is cooked and the water is absorbed. Remove from heat and keep covered until ready to serve.
Cut the chicken thighs into bite-sized pieces and set aside.
Dice the red bell pepper into strips. Finely chop the garlic cloves. Slice the spring onions and set all aside for later use.
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.
Add the red curry paste to the skillet and cook for about 1 minute, stirring constantly to release its flavors.
Add the chicken pieces to the skillet, stir well to coat them in the curry paste, and cook for about 5-7 minutes until they're browned on all sides.
Pour in the coconut milk, and add the fish sauce and brown sugar. Stir to combine well.
Gently tear the kaffir lime leaves and add them to the skillet along with the bell pepper slices.
Reduce the heat to medium-low and let the mixture simmer for about 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.
Right before serving, add the fresh Thai basil leaves and give a good stir.
Squeeze the juice of one fresh lime over the Thai chicken for a burst of citrus flavor.
Serve the Thai chicken over the prepared jasmine rice, garnished with sliced spring onions.
Nutrition Facts
Calories |
1858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3576 mg | 155% | |
| Total Carbohydrate | 180.4 g | 66% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 49.1 g | ||
| Protein | 118.8 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2699 mg | 57% | |
*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.
