Go Back
–+ servings
Thai Chicken Delight

Thai Chicken Delight

A vibrant Thai-inspired coconut curry chicken with peppers, aromatics, and Thai basil in a silky red curry sauce. Quick, weeknight-friendly, and perfect over jasmine rice.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb boneless skinless chicken thighs, thinly sliced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 cup yellow onion, thinly sliced
  • 1 cup red bell pepper, thinly sliced
  • 3 clove garlic, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp Thai red curry paste
  • 13.5 oz unsweetened coconut milk
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • 1 tbsp fresh lime juice
  • 1 cup Thai basil leaves, loosely packed
  • 1 tbsp cornstarch optional, mix with 1 tbsp water to thicken
  • 4 cup cooked jasmine rice for serving

Instructions

Preparation Steps

  • Season sliced chicken with salt and pepper. Prep onion, bell pepper, garlic, ginger, and pick Thai basil leaves.
  • Heat oil in a large skillet over medium-high. Add chicken and cook until lightly browned, about 4 to 5 minutes.
  • Add onion and bell pepper. Stir-fry until slightly softened, about 3 minutes.
  • Stir in garlic and ginger and cook until fragrant, about 30 seconds.
  • Add Thai red curry paste and cook, stirring, for 1 minute to bloom the spices.
  • Pour in coconut milk and chicken broth, scraping up any browned bits. Bring to a gentle simmer.
  • Stir in fish sauce and brown sugar. Simmer until chicken is cooked through and sauce slightly thickens, 5 to 7 minutes.
  • If you prefer a thicker sauce, stir in cornstarch slurry and simmer 1 minute until glossy.
  • Remove from heat. Stir in lime juice and Thai basil until just wilted.
  • Serve over cooked jasmine rice and garnish with extra basil and lime wedges if desired.

Notes

For more heat, add 0.5 to 1.0 tsp chili flakes or sliced Thai chilies with the aromatics. Do not rapidly boil the coconut milk to avoid curdling. Sweet basil can substitute for Thai basil in a pinch.