Thai Style Coconut Chicken
Indulge in the rich, aromatic flavors of Thai cuisine with this easy-to-make Thai Style Coconut Chicken. Perfectly tender chicken thighs are simmered in a luscious coconut milk-based sauce infused with bold red curry paste, fragrant garlic, and zesty ginger. Sweet and savory notes come together with the addition of fish sauce, brown sugar, and a squeeze of fresh lime juice, while vibrant red bell peppers and julienned carrots add a satisfying crunch and a pop of color. Ready in just 40 minutes, this one-pan recipe is a comforting and flavorful dinner option that pairs beautifully with fluffy jasmine rice. Garnish with Thai basil leaves for an authentic finishing touch! Whether you're new to Thai cooking or a seasoned pro, this dish brings restaurant-quality flavor right to your kitchen.
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless)
- 400 milliliters coconut milk (full-fat)
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 3 garlic cloves (minced)
- 1 tablespoon ginger (grated)
- 1 red bell pepper (sliced thinly)
- 1 carrot (julienned)
- 10 leaves Thai basil leaves (optional, for garnish)
- 2 cups jasmine rice (cooked, for serving)
Instructions
1. Prepare all ingredients: slice the chicken thighs into bite-sized pieces, thinly slice the red bell pepper, julienne the carrot, mince the garlic, and grate the ginger.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
3. Add the minced garlic and grated ginger to the pan and sauté for 1-2 minutes until fragrant.
4. Stir in the red curry paste and cook for another 1-2 minutes to release its flavors.
5. Add the sliced chicken thighs to the pan. Cook for 5-7 minutes, stirring, until the chicken is no longer pink on the outside.
6. Pour in the coconut milk, fish sauce, and brown sugar. Stir until the sauce is smooth and well combined.
7. Add the sliced red bell pepper and julienned carrot to the pan. Simmer the mixture for 10 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.
8. Stir in the lime juice and taste the sauce. Adjust seasoning if needed by adding more fish sauce, sugar, or lime to balance the flavors.
9. Garnish with optional Thai basil leaves and serve hot over cooked jasmine rice.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.4 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 825 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.
