Description
A delightful dish that combines tender chicken thighs with a rich coconut milk sauce, infused with red curry paste, garlic, and lime for a harmonious balance of flavors.
Ingredients
Scale
- 1 pound chicken thighs
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- In a large skillet, heat the vegetable oil over medium heat.
- Add the minced garlic and sauté until fragrant, about 30 seconds.
- Add the chicken thighs and cook until browned on both sides, roughly 5 minutes per side.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk, fish sauce, brown sugar, and lime juice; stir well.
- Bring to a simmer and cook for about 20 minutes until the chicken is cooked through and the sauce thickens slightly.
- Serve over cooked rice, garnished with fresh cilantro.
Notes
Adjust the spice level of the dish by varying the amount of red curry paste. Using fresh lime juice enhances the flavor significantly.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg