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Thai Coconut Curry Chicken Thighs
4.5 from 136 votes

Thai Coconut Curry Chicken Thighs

Thai Coconut Curry Chicken Thighs feature boneless skinless chicken thighs cooked in a sauce of red Thai curry paste, coconut milk, garlic, ginger, and fish sauce. Braised until tender, the dish offers a rich, aromatic curry with a creamy texture, balanced by fresh cilantro, green onions, and a wedge of lime. Served over jasmine rice, it makes a hearty and fragrant meal with distinct Southeast Asian flavors.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 5
Calories: 46146 kcal
Course: Others
Cuisine: Asian, International

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

    Cup of Yum
  1. 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.
  2. Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir and sauté the aromatics for about one minute.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 5 Serving

Amount Per Serving

Calories 46146

% 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.