Description
This Thai Chicken recipe brings bold flavors and a touch of heat right to your kitchen, blending tender chicken with aromatic Thai spices, creamy coconut milk, and vibrant vegetables. Perfect for weeknight dinners or impressing guests, this dish captures the essence of Thai cuisine in less than an hour.
Ingredients
Units
Scale
For the Chicken:
- 1.5 lbs (about 700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon vegetable oil
For the Sauce:
- 1 tablespoon ginger, finely grated
- 3 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 1 (13.5 oz/400ml) can coconut milk
- 2 tablespoons fish sauce
- 2 teaspoons brown sugar
- 1 tablespoon soy sauce
Vegetables and Garnish:
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans, trimmed
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Cooked jasmine rice, for serving (optional)
Instructions
- Season and Sear Chicken: Season chicken pieces with salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes, turning occasionally, until browned and mostly cooked through. Transfer to a plate.
- Sauté Aromatics: In the same skillet, add ginger and garlic. Sauté for 30-60 seconds until fragrant, being careful not to burn.
- Add Curry Paste: Stir in the Thai red curry paste, cooking for another 1 minute to release its flavors.
- Create Sauce: Pour in coconut milk, fish sauce, brown sugar, and soy sauce. Stir until well combined and bring to a gentle simmer.
- Add Chicken and Vegetables: Return the chicken to the skillet along with bell pepper and snap peas. Simmer for 8-10 minutes, or until the chicken is cooked through and vegetables are just tender.
- Finish and Serve: Turn off heat. Stir in chopped cilantro and a squeeze of lime juice. Serve hot over jasmine rice with extra lime wedges on the side.
Notes
- Substitute chicken with tofu for a vegetarian version.
- Adjust the amount of curry paste to your heat preference.
- Add veggies like carrots or mushrooms for extra flavor and nutrition.
- The dish thickens slightly as it cools; thin with a splash of water if needed when reheating.
Nutrition
- Serving Size: 1/4 recipe (approx. 1 cup chicken with sauce and veggies)
- Calories: 330
- Sugar: 6g
- Sodium: 870mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
