Thai Curried Chicken Thighs
Indulge in the bold, aromatic flavors of Thai cuisine with this irresistible Thai Curried Chicken Thighs recipe. Perfectly seared, bone-in chicken thighs are simmered to tender perfection in a rich, velvety curry sauce made with Thai red curry paste, creamy coconut milk, and a fragrant blend of ginger, garlic, and lime juice. Vibrant red bell peppers and fresh baby spinach add a pop of color and nutrition, while a touch of brown sugar and fish sauce balance the flavor profile beautifully. Served over fluffy jasmine rice and garnished with fresh cilantro, this one-pan dish is a comforting, restaurant-quality meal you can make at home in under an hour. Whether you're a curry connoisseur or new to Thai cooking, this recipe is an easy way to bring the exotic taste of Thailand to your dinner table.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 1 14-ounce can coconut milk
- 0.5 cup chicken broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 large red bell pepper, thinly sliced
- 2 cups baby spinach
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 3 cups jasmine rice, cooked (for serving)
Instructions
Season the chicken thighs with salt and ground black pepper on both sides.
Heat a large skillet or Dutch oven over medium-high heat and add the vegetable oil.
Place the chicken thighs skin-side down in the skillet and sear for 5-6 minutes until the skin is golden and crispy. Flip the chicken and sear the other side for 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the Thai red curry paste. Cook for 1-2 minutes, stirring, until fragrant.
Stir in the coconut milk, chicken broth, fish sauce, brown sugar, grated ginger, and minced garlic. Mix well to combine.
Return the chicken thighs to the skillet, skin-side up. Cover with a lid and let simmer over medium-low heat for 25 minutes, or until the chicken is fully cooked and tender.
Add the sliced red bell peppers to the curry sauce and continue to simmer uncovered for 5 minutes until the peppers are slightly softened.
Stir in the baby spinach and let it wilt for 1-2 minutes.
Turn off the heat and stir in the lime juice. Taste and adjust seasoning if necessary.
Garnish with freshly chopped cilantro and serve the Thai curried chicken thighs over jasmine rice.
Nutrition Facts
Calories |
3644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.7 g | 239% | |
| Saturated Fat | 49.3 g | 246% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5881 mg | 256% | |
| Total Carbohydrate | 295.2 g | 107% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 42.3 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 3389 mg | 72% | |
*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.
