Evil Jungle Prince with Chicken

Embark on a flavor-packed journey with "Evil Jungle Prince with Chicken," a vibrant Thai-inspired dish bursting with aromatic spices and creamy coconut undertones. Tender, bite-sized chicken thighs are simmered in rich red curry paste and silky coconut milk, infused with the citrusy hints of lime leaves and the savory depth of fish sauce. Crisp vegetables like red bell pepper, julienned carrots, and bamboo shoots bring texture and freshness, while fragrant Thai basil ties it all together. This one-pan recipe is perfect for a quick 40-minute dinner and is best served over steaming jasmine rice for a complete, satisfying meal. Bold, spicy, and utterly irresistible, this dish is a must-try for lovers of Thai cuisine!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 3 tablespoons red curry paste
• 1 can (13.5 ounces) coconut milk
• 2 pieces lime leaves or lime zest
• 2 tablespoons fish sauce
• 1 teaspoon brown sugar
• 1 cup fresh Thai basil leaves
• 1 cup bamboo shoots
• 1 whole red bell pepper, sliced
• 1 whole carrot, julienned
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 4 cups white or jasmine rice (cooked, for serving)
• 1 whole chili pepper (optional, for garnish)

Directions

Step 1

Slice the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Step 3

Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds.

Step 4

Stir in the red curry paste and cook for 1 minute to release the flavors.

Step 5

Add the chicken to the skillet and stir to coat with the curry paste. Cook for 5-7 minutes, or until the chicken is lightly browned on the outside.

Step 6

Reduce the heat to medium, then pour in the coconut milk. Stir well to combine.

Step 7

Add the lime leaves (or lime zest), fish sauce, and brown sugar. Mix thoroughly.

Step 8

Let the mixture simmer for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 9

Add the bamboo shoots, red bell pepper, and carrot. Stir well and cook for another 5-7 minutes, or until the vegetables are tender but still crisp.

Step 10

Tear the Thai basil leaves and stir them into the skillet. Let them wilt slightly in the hot sauce.

Step 11

Taste the sauce and adjust the seasoning, adding more fish sauce or sugar if necessary.

Step 12

Garnish with optional sliced chili pepper for extra heat.

Step 13

Serve hot over cooked white or jasmine rice.

Nutrition Facts

Serving size	(2326.6g)

Amount per serving	% Daily Value*
Calories	2690.3

Total Fat 71.8g	0%
Saturated Fat 17.9g	0%
Polyunsaturated Fat 9.8g
Cholesterol 570.1mg	0%
Sodium 3963.0mg	0%
Total Carbohydrate 347.1g	0%
Dietary Fiber 22.9g	0%
Total Sugars 44.9g
Protein 162.0g	0%

Vitamin D 31.8IU	0%
Calcium 742.6mg	0%
Iron 41.1mg	0%
Potassium 3863.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.1%

Protein: 24.2%

Carbs: 51.8%