Description

This Poached Red Curry Chicken Thighs recipe offers a hands-free way to achieve tender, flavorful chicken in a creamy, aromatic coconut red curry sauce. With perfectly cooked chicken thighs simmered gently in a fragrant blend of red curry paste, garlic, shallots, ginger, and coconut milk, this dish is topped off with vibrant bell peppers and optional spinach for a nutritious, colorful meal. Ready in under an hour, it’s a comforting Southeast Asian-inspired dinner perfect for serving over rice or your favorite grain.

Ingredients

Chicken and Seasoning

2 pounds boneless, skinless chicken thighs
Kosher salt, about 2 teaspoons (1 teaspoon per pound)
Ground white pepper, to season

Curry Base

2 tablespoons neutral vegetable oil
1 shallot, finely diced
8 cloves garlic, finely chopped or grated
2 tablespoons grated fresh ginger
4-ounce can good-quality red curry paste
Two 14-ounce cans good-quality full-fat coconut milk
Optional: 1-2 tablespoons fish sauce (or substitute 1-2 teaspoons chicken base)

Vegetables and Garnish

2 bell peppers, deseeded and thinly sliced
Optional: 6 ounces baby spinach or 4 big handfuls chopped greens of choice
1-2 limes, juiced
Optional garnishes: thinly sliced green onions and finely chopped cilantro

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Instructions

Season the Chicken Thighs: Place the chicken thighs on a large plate. Season each side liberally with kosher salt and ground white pepper, using approximately 1 teaspoon kosher salt per pound of meat. Set aside while preparing the curry base.
Cook the Aromatics: Heat 2 tablespoons of vegetable oil in a large skillet with a tight-fitting lid over medium heat. Once hot and shimmering, add finely diced shallot, chopped garlic, and grated ginger. Season with a pinch of salt and stir to combine. Cook for 3-4 minutes until fragrant and slightly softened. Stir in the red curry paste and continue cooking for 2-3 minutes until it is deeply browned and fragrant.
Build the Coconut Red Curry and Poach the Chicken: Pour in the full-fat coconut milk and add fish sauce if using. Bring the mixture to a simmer. Nestle the seasoned chicken thighs carefully into the coconut curry sauce. Adjust heat to maintain a gentle simmer, cover the skillet, and cook for 20-25 minutes until the chicken thighs are fully cooked through.
Slice the Chicken and Finish the Red Curry: Remove the chicken thighs from the skillet and place on a plate or cutting board. Add thinly sliced bell peppers and spinach (if using) to the curry sauce. Increase heat to maintain a lively simmer and partially cover the skillet. Cook for 3-4 minutes until the peppers are tender and the greens are wilted. Taste and adjust seasoning with lime juice and additional fish sauce as preferred. Meanwhile, slice the curry-poached chicken thighs into thin strips.
Serve Immediately: Arrange the sliced chicken over cooked rice or your grain of choice. Spoon the red curry sauce and vegetables over the chicken. Garnish with thinly sliced green onions and finely chopped cilantro if desired. Serve hot and enjoy your flavorful poached red curry chicken thighs!

Notes

Use good-quality red curry paste and full-fat coconut milk for the best flavor and creamy consistency.
Fish sauce adds a rich umami note but can be substituted with chicken base or omitted for milder taste.
Adjust the amount of lime juice to brighten the flavors to your liking.
Chicken thighs are preferred for their tenderness and flavor; breast meat can be used but may be less juicy.
Vegetables can be varied – other greens or bell pepper colors work well.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Thai