Ingredients
4 bone-in, skin-on chicken thighs
2 tbsp red curry paste
1 can (13.5 oz) coconut milk
3 garlic cloves, minced
1 tbsp grated ginger
1 bell pepper, sliced
Fresh basil leaves
Lime wedges, for serving
1 tbsp fish sauce
1 tsp brown sugar
2 tbsp vegetable oil
Instructions
Heat oil in a large skillet over medium. Add red curry paste; sauté garlic and ginger until fragrant (1-2 minutes).
Add chicken thighs, skin side down. Cook 5-6 minutes until golden, flip, and cook 3-4 minutes.
Pour in coconut milk and fish sauce. Bring to a simmer, then reduce heat to medium-low. Add bell pepper.
Cover and cook 10-12 minutes until chicken is fully cooked. Stir in basil and brown sugar. Adjust spice with more curry paste if desired.
Notes
Use bone-in thighs for richer flavor. Customize with veggies like carrots or eggplant. Serve with jasmine rice or noodles. Refrigerate leftovers within 2 hours.
- Prep Time: 15
- Cook Time: 25
- Category: Cozy Chicken
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg