With the help of Thai basil, coconut milk, and skinless, boneless chicken thighs, this recipe for hot red Thai curry turns chicken thighs into a delectable supper in less than an hour.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 5 tablespoons red curry paste, or more to taste
- 1 (13.5 ounce) can full-fat coconut milk
- 4 (5 ounce) boneless, skinless chicken thighs, cut into 1-inch pieces
- 6 lime leaves
- 2 tablespoons fish sauce
- 1 teaspoon brown sugar
- ½ (.6 ounce) package Thai basil
- 2 cups cooked jasmine rice
Instructions
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste–if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
- If you can’t find lime leaves, you can use a bay leaf and a bit of lemon and lime zest.
Nutrition Facts
| Calories | 538 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 87 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 22 g |
| Sodium | 1002 mg |
| Sugars | 3 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
delicious!!! the pictures i took don’t do it justice unfortunately. i tweaked it a bit by adding the chicken at the beginning with the vegetable oil/garlic/ginger and seasoning the chicken first. i also added some bamboo shoots :’) its amazing 10/10 recommend
This was easy and delicious!