Creamy Thai Red Curry Chicken
Enjoy tender chicken thighs simmered in a creamy coconut and spicy Thai red curry sauce, served over fluffy jasmine rice, garnished with fresh herbs and chili oil for a vibrant meal.
Equipment
- 1 large pot for cooking rice and curry
Ingredients
- 4 chicken thighs trimmed
- 2 cups jasmine rice
- 1 can 13.5 oz full-fat coconut milk
- 3/4 cup hot water
- 3 tablespoons Thai red curry paste
- 2 teaspoons fish sauce
- Juice of 1/2 lime
- 1 tablespoon coconut oil
- 2 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon chili oil
- 2 tablespoons chopped spring onions
- 2 tablespoons fresh coriander leaves
- Lime wedges for serving
Instructions
- Cook jasmine rice according to package instructions, then keep warm.
- Heat coconut oil in a large pot over medium heat; sauté garlic and ginger until fragrant and lightly golden, about 2–3 minutes.
- Add Thai red curry paste and cook for 1 minute to release aromas.
- Pour in hot water, coconut milk, fish sauce, and lime juice; stir until smooth and creamy.
- Add chicken thighs, cover, reduce heat to medium-low and simmer for 18–20 minutes until chicken is cooked and tender.
- Remove chicken, slice into strips, return to curry and simmer 2 more minutes to blend flavors.
- Assemble bowls by spooning rice, topping with sliced chicken and plenty of curry sauce.
- Garnish with chili oil, spring onions, coriander leaves, and serve with lime wedges.
Notes
- Use chicken breast if preferred for leaner meat.
- Adjust curry paste amount for preferred spice level.
- Store leftovers refrigerated up to 2 days.
- Garnish with extra herbs for fresh flavor.