Name: Creamy Thai Red Curry Chicken Bowls Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 4 chicken thighs, trimmed; 2 cups jasmine rice; 1 can (13.5 oz) full-fat coconut milk; ¾ cup hot water; 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

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Introduction

Enjoy the comforting flavors of Thailand with this creamy Thai red curry chicken bowl. Tender chicken thighs simmered in a rich coconut curry sauce served over fluffy jasmine rice make for a satisfying and aromatic meal that’s easy to prepare at home.

The dish shows a white mound of steamed rice in the center topped with thin green slices and red flakes, with grilled chicken pieces arranged to the left, showing golden brown char marks and sprinkled with green herbs and red bits. To the right of the rice are green beans coated in a light sauce. The entire dish is surrounded by a creamy, light orange broth with specks of oil and herbs, all served in a deep dark bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken thighs, trimmed
2 cups jasmine rice
1 can (13.5 oz) full-fat coconut milk
¾ cup hot water
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

Step 1: Cook 2 cups of jasmine rice according to package directions. Once fluffy, set aside and keep warm.
Step 2: In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add minced garlic and grated ginger, cooking for 2–3 minutes until lightly golden and fragrant.
Step 3: Stir in 3 tablespoons of Thai red curry paste and cook for about 1 minute to release its flavors. Pour in ¾ cup hot water, the can of coconut milk, 2 teaspoons of fish sauce, and juice of ½ lime. Mix until smooth and slightly creamy.
Step 4: Add the 4 trimmed chicken thighs to the sauce, ensuring they are fully covered. Cover with a lid, reduce heat to medium-low, and simmer gently for 18–20 minutes until the chicken is cooked through and tender.
Step 5: Remove the chicken from the pan, slice into strips, and return to the curry. Stir well and simmer for another 2 minutes so the flavors meld together beautifully.
Step 6: Spoon the cooked jasmine rice into serving bowls. Add the sliced chicken and ladle a generous amount of curry sauce over the top.
Step 7: Drizzle with 1 teaspoon chili oil, sprinkle chopped spring onions and fresh coriander leaves, and finish with a squeeze of lime. Serve hot and enjoy!

Tips & Variations

For extra heat, add sliced fresh chilies or a pinch of cayenne pepper when cooking the aromatics.
Substitute chicken thighs with tofu or shrimp for a different protein option.
Use brown jasmine rice for a nuttier flavor and extra fiber.
Adjust the amount of red curry paste to control the spiciness according to your preference.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture. Avoid boiling the curry during reheating to prevent the coconut milk from separating.

How to Serve

The dish is served in a round brown bowl filled with a creamy light orange broth speckled with oil and small herbs. In the center, there is a neat mound of white rice topped with thin green herbs and red chili flakes. To the left, slices of grilled chicken, golden brown with charred edges and sprinkled with chopped green herbs and red chili pieces, are arranged close to the rice. On the right side of the bowl, green beans or similar long green vegetables are mixed into the broth, garnished with herbs and red chili bits. The background shows a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breasts if preferred. Keep in mind that breasts cook faster and may become dry, so reduce the simmering time and monitor closely.

Is this dish gluten-free?

Generally, this recipe is gluten-free, but always check that your red curry paste and fish sauce do not contain any gluten-containing additives.