Creamy Thai Red Curry Chicken Bowls Recipe
Enjoy a comforting and flavorful Creamy Thai Red Curry Chicken Bowl with tender chicken thighs simmered in a rich coconut milk and red curry sauce, served over fragrant jasmine rice and garnished with fresh herbs and chili oil for an authentic taste of Thailand at home.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Main Components
- 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
Aromatics
- 1 tablespoon coconut oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
Toppings & Garnish
- 1 teaspoon chili oil
- 2 tablespoons chopped spring onions
- 2 tablespoons fresh coriander leaves
- Lime wedges for serving
Instructions
- Prepare the Rice: Cook 2 cups of jasmine rice according to package directions until fluffy. Set aside and keep warm for serving.
- Sauté the Aromatics: Heat 1 tablespoon coconut oil in a large pot over medium heat. Add minced garlic and grated ginger, cooking for 2–3 minutes until lightly golden and fragrant to build the curry’s flavor base.
- Build the Curry Sauce: Stir in 3 tablespoons Thai red curry paste and cook for about 1 minute to release its aromas. Pour in ¾ cup hot water, 1 can coconut milk, 2 teaspoons fish sauce, and juice of half a lime. Mix until the sauce is smooth and creamy.
- Cook the Chicken: Add the 4 trimmed chicken thighs to the curry sauce, making sure they are fully submerged. Cover the pot with a lid, reduce heat to medium-low, and let simmer gently for 18–20 minutes until the chicken is cooked through and tender.
- Slice and Combine: Remove the chicken thighs from the pot and slice them into strips. Return the sliced chicken to the curry sauce and stir well. Simmer together for an additional 2 minutes to meld the flavors perfectly.
- Assemble the Bowls: Spoon the cooked jasmine rice into serving bowls. Top with the sliced chicken and ladle a generous amount of the creamy curry sauce over the top.
- Garnish and Serve: Drizzle 1 teaspoon chili oil over each bowl. Sprinkle with chopped spring onions and fresh coriander leaves. Add a wedge of lime for squeezing over the dish, then serve hot for a delicious and aromatic Thai-inspired meal.
Notes
- You can substitute chicken thighs with chicken breast but cooking time may vary slightly.
- Adjust the amount of red curry paste to make the curry milder or spicier as preferred.
- For a gluten-free meal, ensure your fish sauce is certified gluten-free.
- Leftover curry can be refrigerated and reheated gently on the stovetop or in a microwave.
- Serve with extra lime wedges for added freshness if desired.
Keywords: Thai red curry chicken, creamy Thai chicken curry, jasmine rice bowl, easy Thai dinner, coconut milk curry, aromatic Thai recipe
