Description
Warm and comforting Thai red curry chicken in a creamy sauce served over fluffy jasmine rice.
Ingredients
Scale
- 4 chicken thighs, trimmed
- 2 cups jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- ¾ cup hot water
- 3 tablespoons Thai red curry paste
- 2 teaspoons fish sauce
- Juice of ½ lime
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon chili oil
- 2 tablespoons chopped spring onions
- 2 tablespoons fresh coriander leaves
- Lime wedges for serving
Instructions
- Cook the Jasmine Rice: Start by cooking 2 cups of jasmine rice according to package directions. Fluff it with a fork and keep it warm.
- Prepare the Aromatics: In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add minced garlic and freshly grated ginger. Sauté for 2-3 minutes until they turn lightly golden and aromatic.
- Bloom the Curry Paste: Stir in the 3 tablespoons of Thai red curry paste. Cook for about 1 minute, allowing the spices to release their full flavor.
- Create the Curry Base: Pour in the ¾ cup hot water and the can of coconut milk, along with 2 teaspoons of fish sauce and the juice of ½ lime. Mix until smooth and the sauce looks slightly creamy.
- Cook the Chicken: Introduce the trimmed chicken thighs to the pot. Make sure they’re completely covered with the sauce, then cover the pot with a lid. Reduce heat to medium-low and let it simmer gently for 18-20 minutes until the chicken is fully cooked and tender.
- Slice and Combine: Remove the chicken from the pot once cooked. Slice it into strips and return the pieces to the pot. Stir well and allow the chicken to simmer in the sauce for another 2 minutes, blending the flavors harmoniously.
- Serve: Spoon generous amounts of fluffy jasmine rice into serving bowls. Top each bowl with sliced chicken and a generous ladle of the creamy red curry sauce. Drizzle with chili oil, sprinkle chopped spring onions and fresh coriander leaves, and add a lime wedge for that tangy kick. Serve steaming hot.
Notes
Make-ahead tips: The curry sauce can be prepared ahead of time and stored in the fridge. Simply reheat it gently before adding the chicken to save time.
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 38g
- Saturated Fat: 26g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg