Description
A delicious and creamy Thai red curry chicken dish served over jasmine rice.
Ingredients
Scale
- 4 chicken thighs
- 1 can (13 oz) full-fat coconut milk
- ¾ cup hot water
- 3 tablespoons Thai red curry paste
- ½ lime, juiced
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 2 cups jasmine rice
- 1 teaspoon chili oil
- 2 tablespoons chopped spring onions
- 2 tablespoons fresh coriander leaves
- Lime wedges for serving
Instructions
- Cook jasmine rice according to package directions; keep warm.
- In a large pot, heat coconut oil over medium heat. Add minced garlic and grated ginger; sauté until fragrant.
- Stir in Thai red curry paste and cook for 1 minute.
- Add hot water, coconut milk, and lime juice; mix until smooth.
- Add chicken thighs, cover, and simmer for 18–20 minutes until cooked through.
- Slice chicken and return to the sauce; simmer for another 2 minutes.
- Serve over jasmine rice topped with chili oil, spring onions, coriander leaves, and lime wedges.
Notes
- Ensure the chicken is cooked through to an internal temperature of 165°F.
- Adjust the level of spice by adding more or less curry paste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg