Creamy Thai Red Curry Chicken Bowls
A quick and satisfying weeknight meal featuring tender chicken thighs in a rich coconut curry, complemented by fresh vegetables and a hint of lime.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil for cooking
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste adjust based on spice preference
- 1 can coconut milk (14 oz) full-fat recommended for richness
- 1 cup chicken broth
- 2 cups mixed bell peppers, sliced for color and crunch
- 1 cup snap peas
- 2 tablespoons fish sauce for umami flavor
- 1 tablespoon brown sugar to balance flavors
- 1 whole lime, juiced for brightness
- to taste leaves Fresh basil, for garnish
- cooked rice jasmine rice, for serving
Instructions
Preparation
- Heat 1 tablespoon vegetable oil in a large pot or heavy skillet over medium heat until shimmering.
- Add sliced onion and sauté for 3–4 minutes until translucent, then stir in minced garlic and grated ginger, cooking for an additional minute.
- Add bite-sized chicken pieces and cook until browned on all sides, about 5–6 minutes.
- Stir in 2 tablespoons of red curry paste and cook for 1–2 minutes.
- Pour in the coconut milk and chicken broth, bringing to a gentle simmer.
- Add the sliced bell peppers and snap peas, cooking for 5–7 minutes until tender-crisp.
- Stir in 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and the juice of 1 lime, adjusting seasoning as necessary.
- Simmer for an additional 5 minutes before serving.
- Serve over cooked jasmine rice and garnish with fresh basil leaves.
Notes
For best results, use a heavy-bottomed skillet and ensure proper browning of the chicken for deep flavor.