Thai Orange Curry Chicken

Experience the vibrant flavors of Thailand with this delectable Thai Orange Curry Chicken recipe. Succulent pieces of tender chicken thighs are simmered in a rich, creamy coconut milk base infused with bold red curry paste, freshly grated ginger, and the bright zest and juice of oranges for a tangy twist. Crisp vegetables like carrots and red bell peppers add crunch and nutrition, while a touch of fish sauce and brown sugar balances the sweet and savory notes. Served over fragrant jasmine rice and garnished with fresh basil leaves, this quick and easy one-pan dish, ready in under an hour, is perfect for weeknight dinners or a special occasion. Treat your taste buds to a comforting meal that brings the bold and aromatic essence of Thai cuisine to your table!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 2 tablespoons Cooking oil (vegetable or coconut)
• 2 medium Shallots, finely diced
• 4 cloves Garlic, minced
• 1 tablespoon Fresh ginger, grated
• 3 tablespoons Red curry paste
• 400 milliliters Coconut milk (full-fat)
• 120 milliliters Orange juice (freshly squeezed)
• 1 teaspoon Orange zest
• 2 tablespoons Fish sauce
• 1.5 tablespoons Brown sugar
• 2 medium Carrots, thinly sliced
• 1 large Red bell pepper, sliced
• 10 leaves Fresh basil leaves
• 4 servings Cooked jasmine rice

Directions

Step 1

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

Step 2

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

Step 3

Add the shallots, garlic, and ginger to the skillet and sauté for 2-3 minutes until fragrant.

Step 4

Stir in the red curry paste and cook for another 1-2 minutes to release its flavor.

Step 5

Pour in the coconut milk, orange juice, and orange zest. Stir well to combine.

Step 6

Add the fish sauce and brown sugar to the curry mixture, and bring it to a gentle simmer.

Step 7

Add the chicken pieces to the skillet, ensuring they are submerged in the sauce. Simmer for 10-12 minutes until the chicken is cooked through.

Step 8

Add the carrots and red bell pepper to the skillet and cook for an additional 5-7 minutes until the vegetables are tender but still have a slight crunch.

Step 9

Taste the curry and adjust the seasoning with more fish sauce or sugar, if needed.

Step 10

Remove from heat and stir in the fresh basil leaves.

Step 11

Serve hot over a bed of jasmine rice, garnished with additional basil leaves, if desired.

Nutrition Facts

Serving size	2263.6 grams (2263.6g)

Amount per serving	% Daily Value*
Calories	3542

Total Fat 183.20g	235%
Saturated Fat 126.10g	631%
Polyunsaturated Fat 0.00g
Cholesterol 625mg	208%
Sodium 4008mg	174%
Total Carbohydrate 312.70g	114%
Dietary Fiber 21.70g	78%
Total Sugars 56.30g
Protein 167.70g	335%

Vitamin D 35IU	175%
Calcium 369mg	28%
Iron 22mg	122%
Potassium 3946mg	84%

*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: 46.2%

Protein: 18.8%

Carbs: 35.0%