Creamy Thai Red Curry Chicken Bowls – A Comforting Taste of Thailand at Home

There’s something magical about the aroma of Thai cuisine wafting through your kitchen. It takes me back to my last visit to Thailand, where I fell in love with the vibrant flavors and comforting dishes. I remember being mesmerized by the red curries served with fluffy jasmine rice, and I wanted to recreate that experience at home. After a few attempts, I finally nailed down this recipe for Creamy Thai Red Curry Chicken Bowls – it’s as comforting as a warm hug on a chilly evening!

What makes this so good:

• Creamy Coconut Milk: Adds a rich texture that balances the spices beautifully.
• Frothy Aromatics: Ginger and garlic take the flavor profile to new heights.
• Zesty Lime: Brightens the dish and takes the edge off the heat.

Ingredients:

Main Components

• 4 chicken thighs, trimmed (approx. 680 g)
• 2 cups jasmine rice (approx. 400 g)
• 1 can (13.5 oz or 400 ml) full-fat coconut milk
• ¾ cup hot water (approx. 180 ml)
• 3 tablespoons Thai red curry paste
• 2 teaspoons fish sauce
• Juice of ½ lime

Aromatics

• 1 tablespoon coconut oil
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger

Toppings & Garnish

• 1 teaspoon chili oil
• 2 tablespoons chopped spring onions
• 2 tablespoons fresh coriander leaves
• Lime wedges for serving

Smart Swaps:

• Chicken: For a vegetarian option, swap chicken thighs with tofu or chickpeas.
• Fish Sauce: Use soy sauce for a vegetarian version.
• Coconut Milk: Unsweetened almond milk can work if you’re looking for a lighter touch.

Sourcing Tips:

• Look for full-fat coconut milk brands like Thai Kitchen or Trader Joe’s for a creamier texture. Check the expiry date for freshness.
• When buying chicken, look for thighs that are plump and have a vibrant color, which usually indicates freshness.

Directions:

1. Prepare the Rice: Cook 2 cups of jasmine rice according to package directions (usually about 15 minutes). Once fluffy, set aside and keep warm.

2. Sauté the Aromatics: In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add 2 minced garlic cloves and 1 teaspoon of freshly grated ginger, cooking for 2–3 minutes until they’re lightly golden and fragrant.

3. Build the Curry Sauce: Stir in 3 tablespoons of Thai red curry paste and let it cook for about 1 minute to release its flavors. Pour in ¾ cup of hot water, the can of full-fat coconut milk, 2 teaspoons of fish sauce, and the juice of ½ lime. Mix until smooth and slightly creamy.

4. Cook the Chicken: Add the 4 chicken thighs to the sauce, ensuring they’re fully covered. Cover with a lid, reduce the heat to medium-low, and simmer gently for 18–20 minutes until the chicken is cooked through and tender. The chicken should be opaque and easily pull apart with a fork when done.

5. Serve: When ready to serve, distribute the warm jasmine rice into bowls, top with the creamy red curry chicken, and garnish with chili oil, chopped spring onions, coriander leaves, and extra lime wedges.

Pro Tips:

• Make-Ahead: You can marinate the chicken in the curry paste and coconut milk overnight for extra flavor.
• Transport: Portion the curry and rice in airtight containers for an easy meal prep option.
• Re-crisping: If you’ve made this ahead and want to reheat, you can add a splash of coconut milk while warming it on the stove to regain some creaminess.

Quick Variations:

1. Spicy Version: Add more chili oil or fresh chopped chilies for a heat kick.
2. Vegetable Boost: Include bell peppers, snap peas, or baby spinach for added veggies.
3. Noodle Substitute: Instead of rice, serve the curry over rice noodles for a different texture.

Serving, Storage, and Reheat Guidance:

Serve your bowls warm, savoring each bite of comforting goodness. Leftovers can be stored in the fridge for up to 3 days. To reheat, simply place in a pan over medium heat, stirring until warmed through.

Each bite of these Creamy Thai Red Curry Chicken Bowls takes me back to that happy memory in Thailand. I’m excited to share this comforting dish with all of you, and I hope it warms your home as much as it does mine. Happy cooking!