Description
This Delicious Thai Chicken recipe is packed with authentic Thai flavors including garlic, ginger, coconut milk, lime, and red curry paste. The creamy and aromatic curry is combined with tender chicken thighs and fresh vegetables, perfect for serving over jasmine rice for a hearty and satisfying meal.
Ingredients
Chicken and Marinade
- 1½ lbs boneless, skinless chicken thighs, sliced
- 1 tablespoon vegetable oil
Spices and Flavorings
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Vegetables
- 1 red bell pepper, sliced
- 1 cup snap peas
Others
- 1 (13.5 oz) can coconut milk
- Fresh cilantro, for garnish
Instructions
- Heat the skillet: Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat until hot and shimmering.
- Cook the chicken: Add the sliced boneless, skinless chicken thighs to the skillet and cook them, stirring occasionally, until they are lightly browned on all sides, about 5-7 minutes.
- Add aromatics and curry paste: Stir in the minced garlic, grated fresh ginger, and 2 tablespoons of Thai red curry paste; cook for about 1 minute until fragrant, stirring constantly to combine the flavors.
- Incorporate liquids and seasonings: Pour in the can of coconut milk, then add 1 tablespoon fish sauce and 1 tablespoon brown sugar, stirring to dissolve and mix well with the curry paste and chicken.
- Add vegetables: Add the sliced red bell pepper and snap peas to the skillet, mixing them into the curry sauce.
- Simmer the curry: Reduce the heat to medium-low and simmer the mixture gently for 10 to 12 minutes, or until the chicken is fully cooked through and the vegetables are tender yet crisp.
- Finish with lime juice: Remove the skillet from the heat and stir in 1 tablespoon of fresh lime juice to brighten the flavors.
- Garnish and serve: Sprinkle freshly chopped cilantro over the curry and serve hot over cooked jasmine rice for an authentic Thai meal experience.
Notes
- Adjust the amount of Thai red curry paste to suit your preferred spice level — less for milder taste, more for spicier heat.
- Optional additions like bamboo shoots or mushrooms can be included to add different textures and flavors.
- This dish is best served fresh right after cooking to enjoy the vibrant flavors and creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
