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
Scale
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
