Thai Coconut Chicken
Indulge your taste buds with the vibrant flavors of Thai Coconut Chicken, a creamy, aromatic dish that brings the essence of Thai cuisine right to your kitchen. Tender, bite-sized pieces of chicken thighs are bathed in a luscious coconut milk base, infused with the bold heat of red curry paste, fragrant garlic, and ginger. The addition of fish sauce and a hint of brown sugar creates a perfect balance of salty and sweet, while optional kaffir lime leaves add a citrusy kick to elevate the dish. Finished with a spritz of fresh lime juice and a sprinkle of chopped cilantro, this dish is as visually stunning as it is delicious. Serve it over fluffy jasmine rice for a hearty, satisfying meal that's perfect for busy weeknights or entertaining guests. Packed with exotic flavors and simple to prepare, Thai Coconut Chicken is your go-to recipe for an authentic taste of Thailand.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 400 milliliters Coconut milk
- 3 tablespoons Red curry paste
- 2 tablespoons Vegetable oil
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 3 units Kaffir lime leaves (optional)
- 1 tablespoon Fresh lime juice
- 2 tablespoons Fresh cilantro, chopped
- 1 unit Red chili peppers (optional, for heat)
- 0.5 teaspoon Salt
- 4 servings Cooked jasmine rice (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant.
Stir in the red curry paste, cooking for another 1-2 minutes to release its aroma.
Add the chicken pieces to the skillet, stirring to coat them in the curry paste. Cook for 4-5 minutes until lightly browned but not fully cooked through.
Pour in the coconut milk, stirring well to combine. Bring the mixture to a gentle simmer.
Add the fish sauce, brown sugar, and kaffir lime leaves (if using). Stir and let the sauce simmer for 10-15 minutes until the chicken is fully cooked and the sauce thickens slightly.
Season with salt to taste and stir in the freshly squeezed lime juice.
Optionally, thinly slice the red chili pepper and add it to the skillet for additional heat.
Serve the Thai Coconut Chicken over cooked jasmine rice, garnished with fresh cilantro.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 11.5 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 558 mg | 12% | |
*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.
