Thai Red Curry Chicken Bowls
Thai Red Curry Chicken Bowls
Ingredients
For the Chicken
- 900 g chicken thighs, with skin
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil, for cooking chicken, approximate
For the Red Curry Sauce
- 250 ml full-fat coconut milk
- 300 ml unsalted homemade chicken stock
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1/2 lime, juice and finely grated zest of
- 1 tablespoon brown sugar
- 2 tablespoons neutral oil
- 2 cloves garlic, finely grated
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon salt, adjust to taste
For the Sides & Garnish
- as needed jasmine rice
- as needed chili oil
- as needed fresh red chili, thinly sliced
- as needed fresh cilantro leaves
- as needed lime wedges
Instructions
- 1
Place the chicken thighs in a bowl. Add the soy sauce, oyster sauce, 1 teaspoon of salt, and freshly ground black pepper. Mix thoroughly to coat the chicken. Cover the bowl and marinate for at least 1 hour, or preferably overnight, in the refrigerator.
⏱️ 5 min
- 2
Cook the jasmine rice according to the package instructions. Keep it warm until serving.
⏱️ 20 min
- 3
Heat a frying pan over medium heat with approximately 2 tablespoons of neutral oil. Once hot, place the marinated chicken skin-side down and cook until the skin is golden and caramelized. Flip the chicken pieces and continue cooking until the chicken is fully cooked through (internal temperature 70°C / 158°F).
⏱️ 15 min
- 4
Remove the cooked chicken from the pan and transfer it to an oven-safe dish. Keep it warm in the oven at 90°C / 195°F while you prepare the sauce.
⏱️ 1 min•🌡️ 90
- 5
Using the same pan from cooking the chicken, remove any excess oil if needed, leaving enough for flavor. Add the 2 tablespoons of Thai red curry paste to the pan and fry over low heat for 1 minute, stirring constantly.
⏱️ 2 min
- 6
Add the finely grated garlic and freshly grated ginger to the pan. Cook for another 1 minute, stirring.
⏱️ 1 min
- 7
Pour in the full-fat coconut milk and unsalted homemade chicken stock. Stir to combine and let the sauce simmer for 5 minutes.
⏱️ 5 min
- 8
Season the simmering sauce with the fish sauce, lime juice, lime zest, brown sugar, and 1 teaspoon of salt (adjust to taste). Stir well to combine all the ingredients.
⏱️ 1 min
- 9
To serve, spoon jasmine rice into bowls or onto plates. Slice the cooked chicken and arrange it over the rice. Ladle the red curry sauce generously over the chicken and rice.
⏱️ 3 min
- 10
Garnish with thinly sliced fresh red chili, fresh cilantro leaves, and lime wedges. Drizzle with chili oil as desired. Serve immediately and enjoy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Chicken Bowls
For the Chicken
- 900 g chicken thighs, with skin
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons neutral oil, for cooking chicken, approximate
For the Red Curry Sauce
- 250 ml full-fat coconut milk
- 300 ml unsalted homemade chicken stock
- 2 tablespoons Thai red curry paste
- 1 tablespoon fish sauce
- 1/2 lime, juice and finely grated zest of
- 1 tablespoon brown sugar
- 2 tablespoons neutral oil
- 2 cloves garlic, finely grated
- 1/2 tablespoon freshly grated ginger
- 1 teaspoon salt, adjust to taste
For the Sides & Garnish
- as needed jasmine rice
- as needed chili oil
- as needed fresh red chili, thinly sliced
- as needed fresh cilantro leaves
- as needed lime wedges
Instructions
- 1
Place the chicken thighs in a bowl. Add the soy sauce, oyster sauce, 1 teaspoon of salt, and freshly ground black pepper. Mix thoroughly to coat the chicken. Cover the bowl and marinate for at least 1 hour, or preferably overnight, in the refrigerator.
⏱️ 5 min - 2
Cook the jasmine rice according to the package instructions. Keep it warm until serving.
⏱️ 20 min - 3
Heat a frying pan over medium heat with approximately 2 tablespoons of neutral oil. Once hot, place the marinated chicken skin-side down and cook until the skin is golden and caramelized. Flip the chicken pieces and continue cooking until the chicken is fully cooked through (internal temperature 70°C / 158°F).
⏱️ 15 min - 4
Remove the cooked chicken from the pan and transfer it to an oven-safe dish. Keep it warm in the oven at 90°C / 195°F while you prepare the sauce.
⏱️ 1 min•🌡️ 90 - 5
Using the same pan from cooking the chicken, remove any excess oil if needed, leaving enough for flavor. Add the 2 tablespoons of Thai red curry paste to the pan and fry over low heat for 1 minute, stirring constantly.
⏱️ 2 min - 6
Add the finely grated garlic and freshly grated ginger to the pan. Cook for another 1 minute, stirring.
⏱️ 1 min - 7
Pour in the full-fat coconut milk and unsalted homemade chicken stock. Stir to combine and let the sauce simmer for 5 minutes.
⏱️ 5 min - 8
Season the simmering sauce with the fish sauce, lime juice, lime zest, brown sugar, and 1 teaspoon of salt (adjust to taste). Stir well to combine all the ingredients.
⏱️ 1 min - 9
To serve, spoon jasmine rice into bowls or onto plates. Slice the cooked chicken and arrange it over the rice. Ladle the red curry sauce generously over the chicken and rice.
⏱️ 3 min - 10
Garnish with thinly sliced fresh red chili, fresh cilantro leaves, and lime wedges. Drizzle with chili oil as desired. Serve immediately and enjoy.
⏱️ 2 min