Thai Curried Chicken by Sam Zien
Dive into the vibrant flavors of "Thai Curried Chicken by Sam Zien," a dish that beautifully balances bold spices, creamy textures, and fresh, colorful ingredients. This quick and satisfying recipe features tender, bite-sized chicken thighs simmered in a rich red curry sauce made with fragrant red curry paste, silky coconut milk, and a touch of fish sauce and brown sugar for depth of flavor. Bright vegetables like crunchy carrots, sweet red bell peppers, and tender zucchini add both texture and a pop of color, while optional Thai basil leaves infuse an aromatic touch. Perfectly portioned for four and ready in just 40 minutes, this curry is served over fluffy jasmine rice and garnished with zesty lime wedges for a refreshing finish. Whether you're new to Thai cuisine or a seasoned fan, this dish is your gateway to a flavorful, restaurant-quality meal at home.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons red curry paste
- 1 can (13.5 ounces) unsweetened coconut milk
- 2 teaspoons fish sauce
- 1 tablespoon brown sugar
- 2 medium carrots, sliced into thin rounds
- 1 large red bell pepper, sliced thin
- 1 medium zucchini, sliced into half moons
- 0.5 cup Thai basil leaves (optional)
- 1 lime lime wedges
- 4 cups cooked jasmine rice, for serving
Instructions
Pat the chicken thighs dry with paper towels and cut them into bite-sized pieces. Season with kosher salt and black pepper.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until browned and just cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and cook for 3 minutes until softened. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
Stir in the red curry paste and cook for 1–2 minutes, allowing the paste to release its oils and aromas.
Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine and bring the mixture to a simmer.
Add the carrots, red bell pepper, and zucchini to the skillet. Cook for 5–7 minutes, or until the vegetables are just tender.
Return the cooked chicken to the skillet and stir to coat in the curry sauce. Simmer for another 2–3 minutes to heat through.
Taste the curry and adjust seasoning if needed. If desired, stir in Thai basil leaves just before serving for added flavor.
Serve the Thai curried chicken hot over cooked jasmine rice, with lime wedges on the side for a burst of freshness.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.4 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 894 mg | 19% | |
*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.
