Creamy Thai Red Curry Chicken Bowls for Easy Weeknight Comfort Recipe
Creamy Thai Red Curry Chicken Bowls are a comforting and flavorful weeknight meal featuring tender chicken thighs simmered in a rich, aromatic coconut and red curry sauce, served over fragrant jasmine rice and garnished with fresh herbs and chili oil for an authentic Thai-inspired experience.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Scale
Proteins
- 4 pieces chicken thighs, trimmed
Rice
- 2 cups jasmine rice
Sauce
- 1 can full-fat coconut milk
- ¾ cup hot water
- 3 tablespoons Thai red curry paste
- 2 teaspoons fish sauce
- ½ piece lime, juiced
- 1 tablespoon coconut oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
Garnishes
- 1 teaspoon chili oil
- 2 tablespoons chopped spring onions
- 2 tablespoons fresh coriander leaves
- lime wedges for serving
Instructions
- Cook the Rice: Prepare the jasmine rice according to the package directions until fully cooked and fluffy, then set it aside to keep warm.
- Sauté Aromatics: Heat coconut oil in a pan over medium heat, then add minced garlic and freshly grated ginger. Sauté for 2 to 3 minutes until fragrant and slightly golden.
- Add Curry Paste: Stir in the Thai red curry paste and cook for 1 minute to release its flavors and aromas.
- Create the Sauce: Pour in the hot water and full-fat coconut milk, stirring to combine everything into a creamy sauce.
- Cook the Chicken: Add the trimmed chicken thighs to the sauce. Cover the pan and let the mixture simmer gently for 18 to 20 minutes, or until the chicken is cooked through and tender.
- Slice and Finish: Remove the cooked chicken, slice it, and return it to the curry sauce. Let it simmer for another 2 minutes to absorb more flavors.
- Assemble the Bowls: Spoon the cooked jasmine rice into serving bowls and ladle the creamy red curry chicken over the top.
- Garnish and Serve: Drizzle chili oil over the curry, then sprinkle with chopped spring onions and fresh coriander leaves. Serve with lime wedges for an extra zesty kick.
Notes
- Using chicken thighs ensures moist and flavorful meat that holds up well in the curry.
- If you prefer less spice, reduce the amount of Thai red curry paste and chili oil.
- Jasmine rice is recommended for its fragrant aroma and texture that complements this dish.
- Adjust the thickness of the sauce by adding more or less water depending on your preference.
- Fresh lime juice added at the end brightens the dish with a fresh citrus note.
Keywords: Thai red curry, chicken curry, coconut milk curry, jasmine rice, weeknight dinner, easy Thai recipe
