Thai Chicken

Take your taste buds on a vibrant journey with this flavorful Thai Chicken recipe, a perfect balance of creamy, spicy, and tangy elements that define Thai cuisine. Tender, bite-sized chicken thighs are simmered in a fragrant sauce of rich coconut milk, red curry paste, and fish sauce, enhanced by the zesty aroma of kaffir lime leaves and the sweetness of brown sugar. Freshly torn Thai basil and a squeeze of lime juice add fresh, herby notes to this aromatic delight. Paired with fluffy jasmine rice, this comforting dish is as easy as it is delicious, ready in just 50 minutes with minimal prep. Perfect for weeknight dinners or impressing guests, this recipe brings the authentic warmth of Thai food straight to your table! Keywords: Thai chicken recipe, red curry chicken, Thai coconut chicken, easy Thai dinner, authentic Thai recipe.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams boneless chicken thighs
• 400 ml coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 4 kaffir lime leaves
• 20 grams fresh Thai basil leaves
• 1 red bell pepper
• 2 tablespoons vegetable oil
• 3 garlic cloves
• 1 fresh lime
• 2 spring onions
• 300 grams jasmine rice
• 600 ml water

Directions

Step 1

Start by rinsing and preparing the jasmine rice. Combine 300 grams of jasmine rice with 600 ml of water in a medium pot. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes, until the rice is cooked and the water is absorbed. Remove from heat and keep covered until ready to serve.

Step 2

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

Step 3

Dice the red bell pepper into strips. Finely chop the garlic cloves. Slice the spring onions and set all aside for later use.

Step 4

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant.

Step 5

Add the red curry paste to the skillet and cook for about 1 minute, stirring constantly to release its flavors.

Step 6

Add the chicken pieces to the skillet, stir well to coat them in the curry paste, and cook for about 5-7 minutes until they're browned on all sides.

Step 7

Pour in the coconut milk, and add the fish sauce and brown sugar. Stir to combine well.

Step 8

Gently tear the kaffir lime leaves and add them to the skillet along with the bell pepper slices.

Step 9

Reduce the heat to medium-low and let the mixture simmer for about 10 minutes, stirring occasionally, until the chicken is fully cooked and the sauce thickens slightly.

Step 10

Right before serving, add the fresh Thai basil leaves and give a good stir.

Step 11

Squeeze the juice of one fresh lime over the Thai chicken for a burst of citrus flavor.

Step 12

Serve the Thai chicken over the prepared jasmine rice, garnished with sliced spring onions.

Nutrition Facts

Serving size	2326.7 grams (2326.7g)

Amount per serving	% Daily Value*
Calories	1859

Total Fat 79.20g	102%
Saturated Fat 18.00g	90%
Polyunsaturated Fat 16.80g
Cholesterol 433mg	144%
Sodium 3576mg	155%
Total Carbohydrate 180.40g	66%
Dietary Fiber 13.20g	47%
Total Sugars 49.10g
Protein 118.80g	238%

Vitamin D 0IU	0%
Calcium 440mg	34%
Iron 16mg	91%
Potassium 2699mg	57%

*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: 37.3%

Protein: 24.9%

Carbs: 37.8%