Description

Tender chicken thighs simmered in creamy coconut milk with Thai red curry, fresh aromatics, vibrant bell peppers, and a bright finish of lime and fresh herbs—served over steamed rice.

Ingredients

1 lb (450 g) chicken thighs, boneless & skinless, cut into bite-sized pieces
1 Tbsp oil (vegetable or coconut)
1 medium onion, diced
3 cloves garlic, minced
1‑2 Tbsp fresh ginger, minced
2 Tbsp Thai red curry paste (adjust to taste)
1 can (14 oz/400 ml) full‑fat coconut milk
1 Tbsp fish sauce
1 Tbsp brown sugar
1 bell pepper, sliced (red or yellow)
Juice of 1 lime
1/4 cup fresh cilantro, chopped
1/4 cup fresh Thai basil (or substitute basil)
Steamed jasmine rice, for serving

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Instructions

**Sauté aromatics:** Heat oil in a large skillet over medium heat. Add diced onion and cook until soft, about 3–4 min. Add garlic and ginger; sauté until fragrant, about 1 min.
**Brown the chicken:** Add chicken pieces and cook until lightly browned but not fully cooked, about 5 min.
**Bloom the curry paste:** Stir in red curry paste and cook for 1–2 min to release its flavors.
**Build the sauce:** Pour in coconut milk, scraping up any browned bits. Stir in fish sauce and brown sugar. Bring to a gentle simmer.
**Add veggies & simmer:** Stir in bell pepper. Simmer until chicken is cooked through (~8–10 min) and peppers are tender-crisp.
**Finish:** Off heat, stir in lime juice, cilantro, and Thai basil.
**Serve:** Spoon curry over steamed jasmine rice. Garnish with extra herbs or sliced chilies if desired.

Notes

Adjust red curry paste for desired spice level; start with 1 Tbsp for milder, 2 Tbsp for medium-heat.
Chicken breast can be substituted—just reduce simmer time to prevent overcooking.
Vegetarian option: replace chicken with tofu or mixed veggies and use vegetarian curry paste plus soy sauce.
For creamier texture, stir in extra coconut milk or a splash of cream at the end.
Grocery store tip: Maesri or Mae Ploy curry pastes offer authentic Thai flavor.