Thai Curry Chicken
Indulge in the bold and aromatic flavors of Thai cuisine with this irresistible Thai Curry Chicken recipe. Tender, juicy chicken thighs are simmered in a rich and creamy coconut milk base infused with fragrant Thai red curry paste, garlic, and ginger. A medley of vibrant vegetables, including red bell peppers, carrots, and spinach, adds color and crunch, while a splash of fish sauce and a hint of lime juice elevate the dish with tangy and umami notes. Finished with fresh basil leaves for a burst of herbal freshness, this one-pan curry is perfect for busy weeknights yet elegant enough to impress guests. Serve it over fluffy jasmine rice for a truly satisfying meal that brings the taste of Thailand to your table. This recipe is quick to prepare, nutrient-packed, and bursting with authentic Thai-inspired flavors!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 1 pound Chicken thighs, boneless and skinless
- 1 medium Yellow onion, thinly sliced
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Thai red curry paste
- 1 13.5-ounce can Coconut milk
- 1 cup Chicken broth
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 1 large Red bell pepper, thinly sliced
- 1 medium Carrot, thinly sliced
- 2 cups Baby spinach leaves
- 0.5 cup Fresh basil leaves
- 1 tablespoon Lime juice
- 3 cups Cooked jasmine rice
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Season the chicken thighs lightly with salt and pepper on both sides.
Add the chicken to the skillet and sear each side for 2-3 minutes, until golden brown. Remove the chicken from the pan and set it aside.
In the same skillet, add the sliced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Stir in the Thai red curry paste and cook for 1 minute, stirring constantly to release the aroma.
Pour in the coconut milk and chicken broth, mixing well to combine with the curry paste.
Add the fish sauce and brown sugar, stirring to incorporate, and bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet along with any juices. Simmer for 10 minutes.
Add the red bell pepper and sliced carrot, cooking for another 5-7 minutes until vegetables are tender and the chicken is cooked through (internal temperature of 165°F).
Stir in the baby spinach leaves and cook for 1-2 minutes until wilted.
Turn off the heat and add the fresh basil leaves and lime juice, stirring gently to combine.
Serve the Thai curry chicken over cooked jasmine rice.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 80.2 g | 29% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 15.2 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 856 mg | 18% | |
*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.
