Ingredients
1.5 pounds boneless skinless chicken thighs, cut into 1-inch pieces
1 tablespoon vegetable oil
3 tablespoons green curry paste
1 (13.5 oz) can coconut milk
1 red bell pepper, sliced
1/4 cup chopped Thai basil
2 kaffir lime leaves, finely chopped
1 tablespoon fish sauce
1 tablespoon palm sugar (or brown sugar)
1–2 fresh red chilies (optional, for extra heat)
Instructions
Heat oil in a large skillet over medium heat
Add green curry paste and sauté for 1-2 minutes until fragrant
Add chicken thighs and cook for 5-7 minutes until golden brown
Stir in coconut milk and bring to a gentle simmer
Add red bell pepper and kaffir lime leaves
Cook 10-12 minutes until sauce thickens and chicken is fully cooked
Mix in fish sauce, palm sugar, and chilies (if using)
Simmer 2-3 minutes to balance flavors
Garnish with Thai basil before serving
Notes
For juicier results, avoid overcooking the chicken
Substitute zucchini or eggplant for the bell pepper
Adjust curry paste amount to control heat level
Chill leftovers for 30 minutes before storing to thicken the sauce
- Prep Time: 15
- Cook Time: 25
- Category: Cozy Chicken
- Method: Stovetop Cooking
- Cuisine: Thai
- Diet: Halal
Nutrition
- Serving Size: 1 serving (1-2 chicken thighs)
- Calories: 420
- Sugar: 8g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 19g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg