Description
Indulge in the vibrant, mouthwatering flavors of these Creamy Thai Red Curry Chicken Bowls, featuring tender chicken in a rich red curry 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: Begin by cooking the rice according to the package instructions. Once fluffy and aromatic, set it aside, keeping it warm.
- Heat the Coconut Oil: In a large pot, heat the coconut oil over medium heat. Add minced garlic and freshly grated ginger, cooking for about 2–3 minutes until they turn lightly golden and fragrant.
- Bloom the Curry Paste: Stir in the Thai red curry paste, cooking for about 1 minute to bloom the spices, awakening their flavors.
- Create the Sauce: Pour in the hot water and the can of full-fat coconut milk, followed by fish sauce and lime juice. Mix until smooth and slightly creamy.
- Simmer the Chicken: Add the trimmed chicken thighs to the pot, ensuring they are fully submerged in the sauce. Cover with a lid, reduce the heat to medium-low, and gently simmer for about 18–20 minutes, until the chicken is thoroughly cooked and tender.
- Slice and Return: Once cooked, remove the chicken from the pot and slice it into strips. Return the sliced chicken to the curry sauce, stirring well and simmering for an additional 2 minutes to allow all the flavors to meld.
- Assemble the Bowls: Spoon the fluffy jasmine rice into serving bowls, topping each with sliced chicken and a generous ladle of the creamy red curry sauce.
- Garnish and Serve: Drizzle with chili oil, and sprinkle with chopped spring onions and fresh coriander leaves. Serve hot with lime wedges on the side for an extra zing.
Notes
Make-ahead tips: You can prepare the curry sauce in advance and refrigerate it for up to 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg