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Thai Coconut Chicken

Thai Coconut Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 535
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, trimmed
  • 1 tbsp neutral oil (vegetable or canola)
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tsp fish sauce
  • 1 tsp brown sugar
  • Kosher salt
  • 2 tbsp fresh lime juice
  • 1/4 cup Thai basil leaves (or regular basil)

Method
 

  1. Heat oil in a large skillet over medium-high heat. Season chicken with salt and sear 4 to 5 minutes per side until deep golden. Transfer to a plate.
  2. Lower heat to medium. Add garlic, ginger, and curry paste. Cook, stirring, 1 minute until fragrant.
  3. Pour in coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a gentle simmer. Return chicken and juices to the pan, reduce heat to medium-low, and simmer 10 to 15 minutes until chicken reaches 165°F and sauce thickens.
  4. Remove from heat. Stir in lime juice and basil. Taste and adjust seasoning. Serve over jasmine rice.

Notes

If you like a little heat, serve with extra sliced chili. The sauce will continue to thicken as it sits, so add a splash of broth or water when reheating if needed.