Name: Creamy Thai Red Curry Chicken Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 4 chicken thighs, trimmed; 2 cups jasmine rice; 1 can (13.5 oz) full-fat coconut milk; ¾ cup hot water; 3 tablespoons Thai red curry paste; 2 teaspoons fish sauce; Juice of ½ lime; 1 tablespoon coconut oil; 2 garlic cloves, minced; 1 teaspoon freshly grated ginger; 1 teaspoon chili oil; 2 tablespoons chopped spring onions; 2 tablespoons fresh coriander leaves; Lime wedges for serving

Description

Indulge in a bowl of creamy Thai red curry chicken, rich in flavors and perfect for any occasion.

Ingredients

Scale

4 chicken thighs, trimmed
2 cups jasmine rice
1 can (13.5 oz) full-fat coconut milk
¾ cup hot water
3 tablespoons Thai red curry paste
2 teaspoons fish sauce
Juice of ½ lime
1 tablespoon coconut oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger
1 teaspoon chili oil
2 tablespoons chopped spring onions
2 tablespoons fresh coriander leaves
Lime wedges for serving

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Instructions

Cook the jasmine rice: Start by cooking 2 cups of jasmine rice according to the package directions. Once fluffy and aromatic, set it aside and keep it warm.
Sauté the aromatics: In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the minced garlic and freshly grated ginger—cook for 2–3 minutes until both become lightly golden and fragrant.
Bloom the spices: Stir in 3 tablespoons of Thai red curry paste, allowing it to bloom for about 1 minute.
Combine the liquids: Pour in ¾ cup of hot water and the entire can of full-fat coconut milk. Add 2 teaspoons of fish sauce and the juice of half a lime. Mix until smooth.
Add the chicken: Place the trimmed chicken thighs into the pot, cover with a lid, and let it gently simmer for 18–20 minutes.
Slice the chicken: Once cooked, carefully remove the chicken from the pot and slice it into strips, then return them to the pot.
Assemble your bowls: Spoon the fluffy jasmine rice into serving bowls, top each with the sliced chicken, and ladle on a generous serving of the creamy red curry sauce.
Finish beautifully: Drizzle with 1 teaspoon of chili oil, sprinkle with chopped spring onions and fresh coriander leaves, and accompany with a wedge of lime.

Notes

Make-ahead: Prep the curry in advance and store it in the fridge for up to three days. For a twist, consider making this curry in an Instant Pot; cook on high pressure for just 10 minutes for the same tender results.

Nutrition

Serving Size: 1 serving
Calories: 550
Sugar: 5g
Sodium: 600mg
Fat: 30g
Saturated Fat: 24g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 3g
Protein: 26g
Cholesterol: 80mg