My Thai Chicken

Embark on a flavor-packed journey with "My Thai Chicken," a quick and delicious dish that brings the vibrant tastes of Thailand straight to your table. Juicy, bite-sized chicken thighs are cooked to perfection with fragrant garlic, ginger, and a medley of crisp red bell peppers and carrots. The magic lies in the rich, creamy sauce made from coconut milk, red curry paste, fish sauce, and a hint of brown sugar, balanced by zesty lime juice for that signature Thai flavor. Topped with fresh basil and scallions, this one-skillet meal comes together in just 40 minutes, making it perfect for busy weeknights. Serve it over fluffy jasmine rice for a complete meal that’s as satisfying as it is exotic. Ideal for fans of easy Thai recipes, weeknight dinners, and bold, aromatic cuisines!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 0.25 cup fresh basil leaves
• 2 scallions, sliced
• 2 cups jasmine rice, cooked

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a small bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice until smooth.

Step 3

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 4

Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.

Step 5

Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through.

Step 6

Add the sliced red bell pepper and julienned carrot to the skillet and cook for another 3-4 minutes until the vegetables are tender but still crisp.

Step 7

Pour the coconut milk mixture over the chicken and vegetables. Stir to combine and let it simmer for 5 minutes to allow the flavors to meld.

Step 8

Remove the skillet from heat and stir in the fresh basil leaves and sliced scallions.

Step 9

Serve the Thai chicken over a bed of cooked jasmine rice and enjoy!

Nutrition Facts

Serving size	1497.3 grams (1497.3g)

Amount per serving	% Daily Value*
Calories	1967

Total Fat 66.00g	85%
Saturated Fat 16.30g	82%
Polyunsaturated Fat 8.40g
Cholesterol 567mg	189%
Sodium 3632mg	158%
Total Carbohydrate 199.50g	73%
Dietary Fiber 8.60g	31%
Total Sugars 28.80g
Protein 137.80g	276%

Vitamin D 32IU	159%
Calcium 251mg	19%
Iron 10mg	56%
Potassium 2340mg	50%

*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.

Source of Calories

Fat: 30.6%

Protein: 28.4%

Carbs: 41.1%