If you’re craving something that bursts with vibrant flavors, creamy textures, and a little spice to warm your soul, this Thai Chicken recipe is an absolute must-try. It combines tender chicken thighs simmered in a luscious coconut curry sauce, infused with fragrant garlic, fresh ginger, and a perfect balance of sweet, salty, and tangy notes. This easy yet authentic dish captures the heart of Thai cuisine and brings it right to your kitchen with every bite.
Ingredients You’ll Need
Simple, fresh, and thoughtfully chosen ingredients come together to create the magic in this dish. Each element brings its own unique contribution—whether it’s depth from the garlic and ginger, creaminess from coconut milk, or a punch of freshness from the herbs.
- 1 lb boneless, skinless chicken thighs: These stay juicy and tender during cooking, making them perfect for curries.
- 2 tablespoons vegetable oil: For sautéing aromatic ingredients and helping the chicken brown beautifully.
- 3 cloves garlic (minced): Adds a savory, pungent base that wakes up the palate.
- 1 small onion (sliced): Provides sweetness and texture to the dish.
- 1 red bell pepper (sliced): Brings bright color and a hint of natural sweetness.
- 1 green bell pepper (sliced): Adds crunch and fresh flavor contrast.
- 1 tablespoon fresh ginger (grated): Offers warm, spicy undertones crucial to Thai cuisine.
- 2 tablespoons Thai red curry paste: The star seasoning that infuses everything with bold depth and harmonious spice.
- 1 can (14 oz) coconut milk: Creates a rich, creamy sauce that balances heat and tang.
- 2 tablespoons fish sauce: Provides that essential umami and saltiness.
- 1 tablespoon brown sugar: Balances savory flavors with a subtle caramelized sweetness.
- Juice of 1 lime: Adds freshness and a bright tang to finish the curry.
- 1/4 cup fresh Thai basil leaves: Imparts a distinctive herbal aroma and flavor.
- 1/4 cup chopped cilantro: Complements the basil with fresh, citrusy notes.
- Cooked jasmine rice: The perfect fluffy base to soak up all the delicious sauce.
How to Make Thai Chicken
Step 1: Sauté Aromatics
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, grated ginger, and sliced onion. Stir frequently as these ingredients become fragrant and the onion softens, about 2 minutes. This step builds a flavorful foundation that will infuse the whole dish.
Step 2: Cook the Chicken
Next, toss in the bite-sized chicken thighs. Keep stirring occasionally to ensure they brown nicely on all sides and cook through, roughly 5 to 7 minutes. You’ll notice the aroma intensify as the chicken takes on that golden color, signaling deliciousness to come.
Step 3: Add the Bell Peppers
Mix in the sliced red and green bell peppers, letting them cook with the chicken for an additional 2 minutes. This adds freshness and a lovely crunch, balancing out the richness of the curry sauce later.
Step 4: Stir in Curry Paste
Lower the heat to medium and spoon in the Thai red curry paste. Stir well so the chicken and vegetables are evenly coated in the spicy, aromatic paste. This is the heart of your Thai Chicken’s vibrant flavor profile, so don’t be shy with it!
Step 5: Simmer in Coconut Milk and Seasonings
Pour the creamy coconut milk over everything, then add the fish sauce and brown sugar. Stir to combine all the ingredients, then let the mixture gently simmer for 8 to 10 minutes. This slow melding lets the flavors deepen and the sauce thicken, creating that silky texture that makes you want to dive right in.
Step 6: Finish with Fresh Herbs and Lime
Remove the pan from heat and squeeze the juice of one lime over the curry. Stir in the fragrant Thai basil leaves and chopped cilantro for a fresh finish. These final touches brighten the dish and add layers of authentic herbal flavor that make this Thai Chicken truly extraordinary.
How to Serve Thai Chicken
Garnishes
A sprinkle of extra fresh Thai basil or cilantro leaves elevates the dish both visually and in taste. You can also add thinly sliced fresh chili peppers if you’re up for some extra heat or a handful of toasted peanuts for crunch. Each garnish adds texture and pops of color that make every bite even more delightful.
Side Dishes
Serve this Thai Chicken alongside fluffy steamed jasmine rice, the classic pairing that soaks up every drop of that luscious sauce. For balance, a simple cucumber salad with a light vinaigrette or some steamed greens like bok choy or broccoli make fresh, crisp companions to the rich curry flavors.
Creative Ways to Present
For a fun twist, try serving the Thai Chicken over coconut rice or inside warm lettuce wraps for a hands-on experience. You could also turn it into a vibrant noodle bowl by adding cooked rice noodles and fresh bean sprouts, which adds a new dimension to this favorite Thai Chicken dish.
Make Ahead and Storage
Storing Leftovers
This Thai Chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers just as tasty, if not more so. Simply reheat gently before serving.
Freezing
If you want to freeze the dish, let it cool completely, then transfer it to a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat the Thai Chicken gently on the stovetop over low to medium heat, stirring occasionally to prevent the coconut milk from splitting. Adding a splash of water or extra coconut milk can help restore creaminess if the sauce thickens too much in the fridge or freezer.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well too, but keep in mind it cooks faster and can dry out more easily, so watch it carefully and avoid overcooking. Thighs remain juicier and tend to absorb the flavors better.
Is Thai red curry paste very spicy?
Thai red curry paste has moderate heat, but it varies by brand. If you prefer mild flavors, start with less and add more to taste. It’s packed with flavorful spices and herbs, so even a small amount adds fantastic aroma and complexity.
Can I make this recipe vegetarian?
You sure can! Swap the chicken for firm tofu or hearty vegetables like cauliflower and mushrooms. Just replace fish sauce with soy sauce or tamari for a vegetarian-friendly twist while keeping the authentic flavors.
What can I substitute for fish sauce?
If you don’t have fish sauce or prefer not to use it, try soy sauce or tamari. Be aware this slightly changes the flavor, but these substitutes still add umami depth to your Thai Chicken curry.
How can I make this dish spicier?
To amp up the heat, add fresh chopped chilies or a pinch of chili flakes during cooking. You can also stir in a bit more red curry paste or serve with a drizzle of spicy chili oil on top for an exciting kick.
Final Thoughts
This Thai Chicken recipe brings the authentic taste of Thailand right to your dining table with ease and vibrant flavor. It’s a comforting, satisfying dish that’s perfect for weeknight dinners or impressing guests with minimal effort. I can’t wait for you to try making it yourself and enjoy the harmony of spices, creaminess, and fresh herbs that make it so special.
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Thai Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This flavorful Thai Chicken recipe features tender boneless chicken thighs simmered in a rich, creamy coconut milk sauce infused with Thai red curry paste, fresh ginger, garlic, and vibrant bell peppers. Finished with fragrant Thai basil and cilantro, this stovetop dish pairs perfectly with steamed jasmine rice for an authentic taste of Thailand that’s both easy and satisfying.
Ingredients
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 tablespoon fresh ginger, grated
Sauce
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can (14 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- juice of 1 lime
Herbs and Garnish
- 1/4 cup fresh Thai basil leaves
- 1/4 cup chopped cilantro
Serving
- Cooked jasmine rice, for serving
Instructions
- Prepare aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic, grated ginger, and sliced onion, stirring frequently until fragrant and the onion softens, about 2 minutes.
- Cook chicken: Add the bite-sized chicken thigh pieces to the skillet. Cook, stirring occasionally, until the chicken begins to brown and is cooked through, about 5-7 minutes.
- Add vegetables: Stir in the sliced red and green bell peppers and continue to cook for an additional 2 minutes to slightly soften the peppers while retaining their crunch.
- Incorporate curry paste: Reduce the heat to medium, then add the Thai red curry paste. Stir well to evenly coat the chicken and vegetables with the curry’s aromatic, spicy flavor.
- Add coconut milk and seasonings: Pour in the coconut milk, then add the fish sauce and brown sugar. Stir everything together thoroughly and allow the mixture to simmer gently for 8-10 minutes to let the flavors meld and the sauce thicken slightly.
- Finish with herbs and lime: Remove the skillet from heat. Squeeze fresh lime juice over the curry, then stir in the fresh Thai basil leaves and chopped cilantro for a burst of herbal freshness.
- Serve: Serve the Thai chicken hot over steamed jasmine rice for a complete and satisfying meal.
Notes
- For a milder flavor, reduce the amount of red curry paste or substitute with green curry paste for a different flavor twist.
- Adding vegetables such as snap peas or baby corn can increase texture and nutrition.
- To make this recipe gluten-free, ensure the curry paste and fish sauce used do not contain gluten ingredients.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
