Thai Orange Curry Chicken
Experience the vibrant flavors of Thailand with this delectable Thai Orange Curry Chicken recipe. Succulent pieces of tender chicken thighs are simmered in a rich, creamy coconut milk base infused with bold red curry paste, freshly grated ginger, and the bright zest and juice of oranges for a tangy twist. Crisp vegetables like carrots and red bell peppers add crunch and nutrition, while a touch of fish sauce and brown sugar balances the sweet and savory notes. Served over fragrant jasmine rice and garnished with fresh basil leaves, this quick and easy one-pan dish, ready in under an hour, is perfect for weeknight dinners or a special occasion. Treat your taste buds to a comforting meal that brings the bold and aromatic essence of Thai cuisine to your table!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 2 tablespoons Cooking oil (vegetable or coconut)
- 2 medium Shallots, finely diced
- 4 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 3 tablespoons Red curry paste
- 400 milliliters Coconut milk (full-fat)
- 120 milliliters Orange juice (freshly squeezed)
- 1 teaspoon Orange zest
- 2 tablespoons Fish sauce
- 1.5 tablespoons Brown sugar
- 2 medium Carrots, thinly sliced
- 1 large Red bell pepper, sliced
- 10 leaves Fresh basil leaves
- 4 servings Cooked jasmine rice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the cooking oil in a large skillet or wok over medium heat.
Add the shallots, garlic, and ginger to the skillet and sauté for 2-3 minutes until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes to release its flavor.
Pour in the coconut milk, orange juice, and orange zest. Stir well to combine.
Add the fish sauce and brown sugar to the curry mixture, and bring it to a gentle simmer.
Add the chicken pieces to the skillet, ensuring they are submerged in the sauce. Simmer for 10-12 minutes until the chicken is cooked through.
Add the carrots and red bell pepper to the skillet and cook for an additional 5-7 minutes until the vegetables are tender but still have a slight crunch.
Taste the curry and adjust the seasoning with more fish sauce or sugar, if needed.
Remove from heat and stir in the fresh basil leaves.
Serve hot over a bed of jasmine rice, garnished with additional basil leaves, if desired.
Nutrition Facts
Calories |
853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1044 mg | 45% | |
| Total Carbohydrate | 71.6 g | 26% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 16.9 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1025 mg | 22% | |
*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.
