Thai Coconut Curry Chicken Thighs
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
5
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Calories
46146 kcal
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Course
Others
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Cuisine
Asian, International
Thai Coconut Curry Chicken Thighs
Description
This recipe starts by searing chicken thighs until golden, then building a sauce with red Thai curry paste, minced garlic, grated ginger, coconut milk, chicken broth, and a touch of fish sauce. The chicken simmers gently in this mixture, absorbing the spices and resulting in tender pieces enveloped in a creamy, mildly spiced curry broth.
The curry combines the warmth of the curry paste and ginger with the richness of coconut milk. The fish sauce adds umami depth, while the garlic boosts aroma. Rice provides a neutral, fluffy base to complement this flavorful curry.
To serve, place steamed jasmine rice in bowls topped with the curry chicken and sauce. Garnishing with fresh cilantro, sliced green onions, and lime wedges adds brightness and herbaceous notes, enhancing the overall balance.
If using alternative broths or onions, such as substitute chicken broth brands or red onion instead of green, the flavor can slightly vary but the dish remains satisfying. This curry reheats well and can be adjusted for spiciness by modifying the amount of curry paste or chili.
Ingredients
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 5 chicken thighs $5.30, boneless, skinless
- 2 Tbsp red Thai curry paste $0.62
- 2 cloves garlic $0.16, minced
- 1 Tbsp ginger $0.05, grated
- 1 oz. can coconut milk $2.17
- 1 cup chicken broth $0.13
- 1/4 tsp fish sauce $0.02
- 5 cups jasmine rice $1.10, or basmati rice, cooked
- 1/4 bunch cilantro $0.20, fresh
- 2-3 green onions $0.17
- 1 lime $0.33
Instructions
- Heat a large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface of the skillet. Add the chicken thighs to the skillet and cook until browned on each side (about 3-5 minutes each side). Remove the chicken from the skillet.
- Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir and sauté the aromatics for about one minute.
- Add the coconut milk, chicken broth, and fish sauce to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. Add the chicken back to the skillet, place a lid on top, and allow the skillet come to a simmer. Turn the heat down to low or medium-low and let the thighs simmer in the coconut sauce for 15 minutes.
- To serve, scoop about 1 cup of cooked rice into the bottom of each bowl. Add one of the braised chicken thighs, then top with a ladle or two of the coconut broth. Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl.
Notes
- Better Than Bouillon is used here to make chicken broth but any broth can substitute.
- Green onion can be swapped for red onion depending on what’s on hand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 46146 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 461.46kcal | 23% |
| Carbohydrates | 50.84g | 17% |
| Protein | 29.58g | 59% |
| Fat | 15.22g | 23% |
| Sodium | 1112.38mg | 46% |
| Fiber | 1.44g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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