Description
This Delicious Thai Chicken recipe is a vibrant dish packed with authentic Thai flavors like garlic, ginger, red curry paste, and creamy coconut milk. Accompanied by bell peppers and snap peas, it creates a beautifully aromatic, slightly spicy, and creamy curry that’s perfect served over fluffy jasmine rice for a satisfying dinner.
Ingredients
Protein
- 1½ lbs boneless, skinless chicken thighs, sliced
Sauce and Aromatics
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 1 (13.5 oz) can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
Vegetables
- 1 red bell pepper, sliced
- 1 cup snap peas
Garnish
- Fresh cilantro, for garnish
Instructions
- Heat oil: Warm the vegetable oil in a skillet over medium-high heat until shimmering, preparing the pan for the chicken.
- Cook chicken: Add the sliced chicken thighs to the skillet and cook until they are lightly browned on all sides, about 5-7 minutes.
- Add aromatics and curry paste: Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook and stir for about 1 minute until fragrant and well combined.
- Combine liquids and seasonings: Pour in the coconut milk, fish sauce, and brown sugar. Stir thoroughly to blend all the flavors together.
- Add vegetables: Toss in the sliced red bell pepper and snap peas, mixing them into the curry mixture evenly.
- Simmer: Reduce heat to medium-low and let the curry simmer gently for 10-12 minutes, allowing the chicken to cook through and the vegetables to soften but remain crisp.
- Finish with lime juice: Stir in the lime juice for a fresh, citrusy brightness that balances the creamy curry.
- Garnish and serve: Sprinkle fresh cilantro on top and serve the curry hot over steamed jasmine rice for a complete meal.
Notes
- Adjust the amount of red curry paste to control the spice level according to your preference.
- For extra texture and flavor, add bamboo shoots or mushrooms when adding the vegetables.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
