Thai Spiced Coriander Chicken
Infuse your dinner table with the vibrant flavors of Thailand with this Thai Spiced Coriander Chicken recipe. Juicy, bone-in chicken thighs are marinated in a fragrant blend of fresh cilantro, lime juice, soy sauce, fish sauce, and a touch of brown sugar, perfectly balanced with the heat of red chili flakes and the earthy aroma of ground coriander. The chicken is seared to golden perfection, then simmered in coconut milk for a rich, creamy sauce that clings to every tender bite. Served atop fluffy jasmine rice and garnished with fresh coriander leaves, this dish is an effortless way to bring authentic Thai cuisine to your home. Quick to prepare and packed with flavor, it’s a must-try for spice lovers and fans of bold, aromatic dishes. Perfect for weeknight dinners or casual entertaining alike!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Fresh coriander (cilantro), chopped
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 2 tablespoons Lime juice
- 1 tablespoon Brown sugar
- 1 teaspoon Ground coriander
- 1 teaspoon Red chili flakes
- 1 cup Coconut milk
- 2 tablespoons Vegetable oil
- 0.25 cup Fresh coriander leaves (for garnish)
- 4 servings Cooked jasmine rice (for serving)
Instructions
In a large mixing bowl, combine the chopped coriander, minced garlic, grated ginger, soy sauce, fish sauce, lime juice, brown sugar, ground coriander, and red chili flakes. Stir to form a marinade.
Add the chicken thighs to the marinade and mix until the chicken is thoroughly coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
Heat the vegetable oil in a large skillet or frying pan over medium heat. Remove the chicken from the marinade (reserving the marinade) and sear the chicken thighs skin-side down for 5-7 minutes, until golden brown. Flip and sear the other side for another 5 minutes.
Reduce the heat to medium-low and pour the reserved marinade over the chicken. Add the coconut milk and stir gently to combine. Bring the mixture to a simmer.
Cover the skillet and cook for 25-30 minutes, flipping the chicken halfway through, until the chicken is cooked through and the sauce has thickened slightly.
Taste and adjust seasoning if needed (e.g., more fish sauce for saltiness or lime juice for acidity).
Serve the Thai Spiced Coriander Chicken hot over cooked jasmine rice. Garnish with fresh coriander leaves and an extra squeeze of lime if desired.
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5091 mg | 221% | |
| Total Carbohydrate | 238.2 g | 87% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 31.3 g | ||
| Protein | 192.9 g | 386% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 526 mg | 40% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 3357 mg | 71% | |
*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.
