Creamy Thai Red Curry Chicken
This creamy Thai Red Curry Chicken features juicy seared chicken thighs and a rich coconut broth. A 30-minute dinner that’s better than takeout!
Ingredients
- 500 grams Chicken Thighs Breast works too!
- 200 grams Raw White Rice
- 2 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 200 ml Chicken stock
- 200 ml Coconut Milk I use regular, but you can swap for light if you would prefer
- 1.5 tbsp Red Curry Paste
- 1 tbsp Lime Juice
- 1 tbsp Sugar
- 1 tsp Salt adjust to taste
- 1 tsp Pepper
- 1 tsp Red Chili Flakes optional
- 1 tsp Sesame Seeds optional
Instructions
- Rice: Cook jasmine rice according to packet instructions.
- Marinate: Mix chicken in a bowl with salt, pepper, soy sauce, and oyster sauce.
- Bok Choy: Trim and wash bok choy, boil for 3 minutes, then set aside.
- Sear Chicken: Cook thighs in a pan over medium-high heat (4–5 mins per side) until golden. Remove to rest.
- Create Red Curry Sauce: In the same pan, whisk stock, coconut milk, curry paste, lime juice, and sugar. Simmer for 2–3 minutes.
- Assembly: Plate rice and sliced chicken with bok choy. Ladle the red curry broth over the top.
- Garnish: Top with sesame seeds, chilli flakes, and chives.