My Thai Chicken
Embark on a flavor-packed journey with "My Thai Chicken," a quick and delicious dish that brings the vibrant tastes of Thailand straight to your table. Juicy, bite-sized chicken thighs are cooked to perfection with fragrant garlic, ginger, and a medley of crisp red bell peppers and carrots. The magic lies in the rich, creamy sauce made from coconut milk, red curry paste, fish sauce, and a hint of brown sugar, balanced by zesty lime juice for that signature Thai flavor. Topped with fresh basil and scallions, this one-skillet meal comes together in just 40 minutes, making it perfect for busy weeknights. Serve it over fluffy jasmine rice for a complete meal that’s as satisfying as it is exotic. Ideal for fans of easy Thai recipes, weeknight dinners, and bold, aromatic cuisines!
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Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 0.25 cup fresh basil leaves
- 2 scallions, sliced
- 2 cups jasmine rice, cooked
Directions
Step 1
Cut the chicken thighs into bite-sized pieces and set aside.
Step 2
In a small bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, and lime juice until smooth.
Step 3
Heat the vegetable oil in a large skillet or wok over medium heat.
Step 4
Add the minced garlic and grated ginger to the skillet and sauté for 1-2 minutes until fragrant.
Step 5
Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through.
Step 6
Add the sliced red bell pepper and julienned carrot to the skillet and cook for another 3-4 minutes until the vegetables are tender but still crisp.
Step 7
Pour the coconut milk mixture over the chicken and vegetables. Stir to combine and let it simmer for 5 minutes to allow the flavors to meld.
Step 8
Remove the skillet from heat and stir in the fresh basil leaves and sliced scallions.
Step 9
Serve the Thai chicken over a bed of cooked jasmine rice and enjoy!
Nutrition Facts
| Serving size | (1497.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1966.7 |
| Total Fat 66.0g | 0% |
| Saturated Fat 16.3g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 567.0mg | 0% |
| Sodium 3631.8mg | 0% |
| Total Carbohydrate 199.5g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 28.8g | |
| Protein 137.8g | 0% |
| Vitamin D 31.8IU | 0% |
| Calcium 250.6mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 2340.4mg | 0% |
Source of Calories