Description
Delicious pan seared chicken thighs served over fragrant jasmine rice, topped with a rich and creamy coconut curry broth infused with red curry paste, ginger, garlic, and lime juice. This comforting dish balances savory, spicy, and tangy flavors, making it perfect for a flavorful weeknight dinner.
Ingredients
For the Chicken:
- 2 Teaspoons Avocado Oil
- 4 Boneless Skinless Chicken Thighs
- Salt & Pepper, to taste
- ¼ Cup Chicken Broth
For the Broth:
- 2 Teaspoons Avocado Oil
- 2 Teaspoons Ginger, grated or ginger paste
- 3 Cloves Garlic, minced
- 2-3 Tablespoons Red Curry Paste, depending on your spice preference
- 1 Tablespoon Better Than Bouillon
- ¾ Cup Chicken Broth
- 14 Ounces Full Fat Coconut Milk (1 can)
- 1 Teaspoon Fish Sauce
- 1 Lime, juiced
For Serving:
- 2 Cups Cooked Jasmine Rice (frozen and microwaved or cooked fresh)
- 2 Green Onions, sliced
- 2 Tablespoons Cilantro, chopped, for garnish
- 2 Teaspoons Chili Oil, for garnish (optional)
- Lime Wedges, for serving
Instructions
- Prepare the Chicken: Pat the chicken thighs dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
- Sear the Chicken: Heat 2 teaspoons of avocado oil in a large skillet over medium heat. Add the chicken thighs and cook undisturbed for 5-7 minutes until they naturally release from the pan. Flip and cook the other side for 7-10 minutes, depending on thickness, until cooked through.
- Deglaze the Pan: Pour ¼ cup chicken broth into the skillet to deglaze, scraping up the browned bits with a wooden spoon. Spoon the broth over the chicken, then remove from heat. Transfer chicken to a cutting board and let rest for a few minutes before slicing.
- Make the Coconut Curry Broth: In a separate saucepan over medium heat, warm 2 teaspoons of avocado oil. Add grated ginger and minced garlic and stir for about one minute until fragrant.
- Add Curry Ingredients: Stir in 2-3 tablespoons red curry paste, 1 tablespoon Better Than Bouillon, and ¾ cup chicken broth. Cook and stir for two minutes.
- Add Coconut Milk and Seasonings: Pour in the full-fat coconut milk, 1 teaspoon fish sauce, and juice of 1 lime. Stir well, cover the saucepan, reduce heat to low, and simmer for 5 minutes to blend the flavors.
- Prepare the Jasmine Rice: While the broth simmers, prepare 2 cups of jasmine rice according to your preference. Using frozen microwaved rice is a quick option.
- Assemble the Bowls: Place a generous scoop of rice into each bowl. Top with sliced chicken thighs. Ladle the coconut curry broth over the top generously.
- Garnish and Serve: Sprinkle with sliced green onions and chopped cilantro. Drizzle with chili oil if desired. Serve with lime wedges on the side for extra brightness.
Notes
- Drying the chicken thoroughly helps achieve a perfect crispy sear.
- Adjust the amount of red curry paste based on your preferred spice level.
- Using frozen pre-cooked jasmine rice saves time but freshly cooked rice works equally well.
- Letting the chicken rest before slicing ensures juicy, tender meat.
- Fish sauce adds umami depth; omit or substitute with soy sauce if preferred.
- Chili oil garnish is optional but adds a nice spicy kick.
- This recipe is best served immediately to enjoy the broth’s fresh flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
