Ingredients
Scale
- 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
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1 teaspoon chili oil
- 2 tablespoons chopped spring onions
- 2 tablespoons fresh coriander leaves
- Lime wedges for serving
Instructions
- Cook 2 cups of jasmine rice according to package directions (usually about 15 minutes). Once fluffy, set aside and keep warm.
- 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.
- Stir in 3 tablespoons of Thai red curry paste and let it cook for about 1 minute. 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.
- Add the 4 chicken thighs to the sauce, cover, reduce the heat to medium-low, and simmer for 18–20 minutes until the chicken is cooked through and tender.
- 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.
Notes
For extra flavor, marinate the chicken in the curry paste and coconut milk overnight. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
- Diet: Non-Vegetarian