Thai Chicken Curry with Dried Apricots
Indulge in the vibrant flavors of Thai Chicken Curry with Dried Apricots, a delightful fusion of sweet, savory, and aromatic ingredients. Tender chicken thighs simmer gently in a rich coconut milk base infused with red curry paste, garlic, and fresh ginger, creating layers of indulgent flavor. The addition of plump dried apricots introduces a tantalizing sweetness that beautifully balances the gentle heat of the curry. Crisp bell peppers and a squeeze of fresh lime add brightness, while a sprinkle of cilantro provides a herbaceous finish. Served over fluffy jasmine rice, this easy-to-make one-pan dish is perfect for busy weeknights or an exotic dinner party centerpiece. Bursting with color and unique ingredients, this Thai-inspired curry is a must-try for anyone who loves vibrant global cuisine!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons red curry paste
- 400 milliliters coconut milk
- 200 milliliters chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 100 grams dried apricots
- 1 large red bell pepper
- 1 medium fresh lime
- 2 tablespoons fresh cilantro
- 200 grams jasmine rice (optional, for serving)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season them with salt and black pepper. Set aside.
Heat the coconut oil in a large skillet or wok over medium heat.
Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.
Add the onion to the skillet and sauté for 3-4 minutes until softened and slightly translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the red curry paste to the skillet and stir well, cooking for 1-2 minutes to release the flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle boil.
Add the fish sauce and brown sugar, stirring until the sugar dissolves.
Slice the dried apricots in half and add them to the curry mixture.
Add the chicken pieces to the skillet and reduce the heat to a simmer. Cover and cook for 15-20 minutes, stirring occasionally, until the chicken is fully cooked and tender.
While the curry simmers, slice the red bell pepper into thin strips and add it to the skillet during the last 5 minutes of cooking to retain its crisp texture.
Taste the curry and adjust seasoning with additional fish sauce, lime juice, or sugar, if needed.
Chop the fresh cilantro and sprinkle it over the cooked curry before serving.
Serve the Thai Chicken Curry with steamed jasmine rice and a wedge of lime on the side for a zesty finish.
Nutrition Facts
Calories |
2195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 5213 mg | 227% | |
| Total Carbohydrate | 210.9 g | 77% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 92.7 g | ||
| Protein | 148.6 g | 297% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 308 mg | 24% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3717 mg | 79% | |
*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.
