Rockin Jimi Hendrix Thai Chicken Curry

Turn up the flavor volume with the "Rockin Jimi Hendrix Thai Chicken Curry," a bold and aromatic dish that brings the vibrant essence of Thai cuisine to your kitchen. Featuring tender bites of chicken thighs bathed in creamy coconut milk, this curry harmonizes spicy red curry paste, tangy lime, and the subtle sweetness of palm sugar for a perfectly balanced flavor profile. Fresh vegetables like red bell pepper and zucchini add vibrant color and texture, while fragrant kaffir lime leaves and Thai basil elevate the dish with authentic Thai flair. Served over fluffy jasmine rice and garnished with a sprinkle of cilantro, this quick and easy 40-minute recipe is the ultimate crowd-pleaser for weeknight dinners or special occasions. Whether you're a curry enthusiast or a newcomer to Thai flavors, this one-dish delight is sure to hit all the right notes.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Boneless, skinless chicken thighs
• 14 ounces Coconut milk
• 3 tablespoons Red curry paste
• 2 tablespoons Fish sauce
• 1 tablespoon Palm sugar (or brown sugar)
• 4 Kaffir lime leaves
• 1 large Red bell pepper
• 1 medium Zucchini
• 0.5 cup Thai basil leaves
• 0.25 cup Fresh cilantro
• 2 tablespoons Vegetable oil
• 1 Fresh lime
• 2 cups Jasmine rice (for serving)
• 3 cups Water
• 0.5 teaspoon Salt

Directions

Step 1

Start by washing the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions (usually 2 cups rice to 3 cups water with a pinch of salt). Set aside once done.

Step 2

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

Step 3

Slice the red bell pepper into thin strips, and cut the zucchini into half-moons. Set the vegetables aside.

Step 4

Heat the vegetable oil in a large skillet or wok over medium heat. When hot, add the red curry paste and sauté for 2-3 minutes until fragrant.

Step 5

Add the chicken pieces to the skillet, stirring to coat them in the curry paste. Cook for 5 minutes until the chicken begins to brown slightly.

Step 6

Pour in the coconut milk and stir well to combine with the curry paste. Add the fish sauce, palm sugar, and kaffir lime leaves. Let the mixture come to a gentle simmer.

Step 7

Add the sliced red bell pepper and zucchini to the skillet. Simmer for an additional 10-12 minutes until the vegetables are cooked but still slightly crisp, and the chicken is fully cooked.

Step 8

Stir in the Thai basil leaves and let them wilt for 1-2 minutes. Remove the curry from heat.

Step 9

Squeeze the juice of one lime over the curry and give it a final stir. Taste and adjust seasoning, if needed (e.g., add a bit more fish sauce for saltiness or a touch of sugar for sweetness).

Step 10

Serve the curry hot over steamed jasmine rice. Garnish with fresh cilantro leaves for a burst of flavor and vibrant color.

Step 11

Enjoy your flavorful Rockin Jimi Hendrix Thai Chicken Curry!

Nutrition Facts

Serving size	(2629.7g)

Amount per serving	% Daily Value*
Calories	2195.2

Total Fat 79.9g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 567.0mg	0%
Sodium 6960.0mg	0%
Total Carbohydrate 226.5g	0%
Dietary Fiber 15.6g	0%
Total Sugars 62.3g
Protein 143.1g	0%

Vitamin D 31.8IU	0%
Calcium 524.1mg	0%
Iron 20.1mg	0%
Potassium 3280.3mg	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: 32.7%

Protein: 26.0%

Carbs: 41.2%