Description
Creamy Thai Coconut Chicken Bowls are the ultimate comfort food, combining tender chicken, aromatic curry paste, and rich coconut milk in a warming, soul-satisfying bowl.
Ingredients
Scale
- 1 ½ pounds chicken thighs (boneless, skinless), cut into chunks
- 1 can (13.5 oz) full-fat coconut milk
- 3 tablespoons red curry paste
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium onion, diced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- ½ cup fresh basil, torn
- Salt and pepper to taste
- 2 tablespoons olive oil or neutral oil
- Cooked jasmine rice, for serving
Instructions
- Heat a large skillet over medium heat and add the oil.
- Add diced onion, garlic, and ginger. Sauté until fragrant and translucent. Stir in the red curry paste and cook for a minute until aromatic.
- Push aromatics to the side, add the chicken, and sear on all sides until lightly golden.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir to combine. Bring to a gentle simmer.
- Let simmer for 10 to 12 minutes, or until chicken is fully cooked and sauce is slightly thickened.
- Stir in lime juice and half the fresh basil. Adjust salt and pepper to taste.
- Spoon over bowls of jasmine rice, garnish with remaining basil, and enjoy every creamy bite.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8g
- Sodium: 600mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
Keywords: Creamy Thai Coconut Chicken