Description
A creamy and flavorful Thai red curry dish featuring tender chicken and aromatic spices.
Ingredients
Scale
- 1 tbsp Coconut Oil (Substitute with olive oil for a lighter taste.)
- 1 tsp Fresh Ginger, grated (Use ground ginger if fresh is unavailable (1/2 tsp).)
- 3 cloves Garlic, minced (Fresh garlic is preferred for best taste.)
- 1/4 cup Thai Red Curry Paste (Substitute with green curry paste for a milder option.)
- 2 tbsp Chicken Bone Broth Concentrate (Use homemade stock or store-bought broth if necessary.)
- 1/2 cup Boiling Water
- 13 fl oz Coconut Milk, full fat (Use light coconut milk for reduced calories.)
- 1 tsp Fish Sauce (Soy sauce can be an alternative.)
- 1 Juice of Lime (Apple cider vinegar can substitute if lime is unavailable.)
- 5 pieces Chicken Thighs, fat trimmed (Substitute with chicken breast for a leaner option.)
- Chopped Spring Onions (Green onions can be used as a substitute.)
- Coriander (Parsley can be a suitable alternative.)
- Lime Wedges (Serve alongside for extra zing.)
- 2 tsp Chili Oil (Fresh chili or hot sauce can substitute.)
- 1 cup Jasmine Rice (Basmati rice can be a delightful substitution.)
Instructions
- In a medium pot, warm 1 tablespoon of coconut oil over medium heat. Let it melt completely, releasing a wonderful aroma, then add 3 minced garlic cloves and 1 teaspoon of grated fresh ginger. Sauté for 3-4 minutes until fragrant.
- Stir in 1/4 cup of Thai red curry paste, 2 tablespoons of chicken bone broth concentrate, and 1/2 cup of boiling water. Mix it well, then pour in one 13 fl oz can of full-fat coconut milk, along with 1 teaspoon of fish sauce and the juice of one lime, creating a rich broth.
- Carefully add 5 trimmed chicken thighs to the pot. Cover and bring to a gentle simmer, reducing the heat to medium-low. Cook for about 20 minutes until the chicken is tender and fully cooked.
- While the chicken simmers, prepare 1 cup of jasmine rice according to package instructions. Cooking it separately helps to maintain the rice’s fluffy texture for serving.
- After the chicken is cooked through, slice it into bite-sized pieces with a sharp knife.
- In bowls, serve the fluffy rice topped with a generous ladle of the flavorful broth and sliced chicken.
- Sprinkle chopped spring onions and fresh coriander on top for freshness, and drizzle with optional chili oil for some heat. Serve lime wedges on the side for an extra zing.
Notes
- Always taste and adjust seasoning to your preference.
- Mild your curry by using less paste or opting for green curry paste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg