Thai Inspired Red Coconut Chicken Curry
Thai Inspired Red Coconut Chicken Curry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 2 tablespoons lime juice, from 1 lime
For the Curry
- 2 tablespoons olive oil
- 4 spring onions, chopped, white and light green parts separated from green parts
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely chopped
- 1 red chili, thinly sliced, divided for cooking and garnish
- 1 lemongrass stalk, outer layers removed, bruised with the back of a knife
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1/2 cup water, or chicken broth
- 13 1/2 fluid ounces full-fat coconut milk, from 1 can
- 1/2 teaspoon salt, or to taste
- 1 teaspoon brown sugar, optional
For Garnish and Serving
- 1 teaspoon chili oil, as needed, for drizzling
- 1/4 cup fresh cilantro, chopped
- 4 cups cooked rice, for serving
- 2 cups steamed vegetables, for serving (e.g., broccoli)
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with soy sauce, garlic powder, ginger powder, and lime juice. Mix thoroughly by hand until the chicken is well coated. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
Prepare the aromatics: chop the spring onions, separating the white and light green parts from the darker green parts. Mince the garlic and grate or finely chop the fresh ginger. Thinly slice the red chili, reserving about half for garnish.
⏱️ 10 min
- 3
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken thighs in a single layer, skin-side down if applicable. Cook for 5-7 minutes, or until the chicken is nicely browned and a crispy crust has formed. Remove the chicken from the pan and set aside on a plate.
⏱️ 7 min
- 4
Reduce the heat to medium. To the same pan with the chicken drippings, add the white and light green parts of the chopped spring onions, minced garlic, and grated ginger. Cook, stirring frequently, for 2-3 minutes until fragrant.
⏱️ 3 min
- 5
Stir in the tomato paste and curry powder. Cook for 1 minute, stirring constantly, to toast the spices. Add the water or broth and mix well, scraping up any browned bits from the bottom of the pan to create a flavorful base. Cook for 2 minutes.
⏱️ 3 min
- 6
Add the bruised lemongrass stalk and pour in the full-fat coconut milk. Season with salt and, if desired, brown sugar. Stir everything together to combine.
⏱️ 2 min
- 7
Nestle the pre-cooked chicken thighs back into the curry sauce. Bring the sauce to a gentle simmer, then reduce heat to low, cover the pan with a lid, and cook for 10 minutes to allow the flavors to meld and the chicken to finish cooking through.
⏱️ 10 min
- 8
Remove the lid. Stir in the reserved green parts of the spring onions and the remaining sliced red chili. Drizzle with chili oil and sprinkle with fresh chopped cilantro.
⏱️ 2 min
- 9
Serve the Thai Inspired Red Coconut Chicken Curry hot over cooked rice, with a side of steamed vegetables.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Inspired Red Coconut Chicken Curry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 2 tablespoons lime juice, from 1 lime
For the Curry
- 2 tablespoons olive oil
- 4 spring onions, chopped, white and light green parts separated from green parts
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated or finely chopped
- 1 red chili, thinly sliced, divided for cooking and garnish
- 1 lemongrass stalk, outer layers removed, bruised with the back of a knife
- 2 tablespoons tomato paste
- 1 tablespoon curry powder
- 1/2 cup water, or chicken broth
- 13 1/2 fluid ounces full-fat coconut milk, from 1 can
- 1/2 teaspoon salt, or to taste
- 1 teaspoon brown sugar, optional
For Garnish and Serving
- 1 teaspoon chili oil, as needed, for drizzling
- 1/4 cup fresh cilantro, chopped
- 4 cups cooked rice, for serving
- 2 cups steamed vegetables, for serving (e.g., broccoli)
Instructions
- 1
In a medium bowl, combine the cut chicken thighs with soy sauce, garlic powder, ginger powder, and lime juice. Mix thoroughly by hand until the chicken is well coated. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
Prepare the aromatics: chop the spring onions, separating the white and light green parts from the darker green parts. Mince the garlic and grate or finely chop the fresh ginger. Thinly slice the red chili, reserving about half for garnish.
⏱️ 10 min - 3
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the marinated chicken thighs in a single layer, skin-side down if applicable. Cook for 5-7 minutes, or until the chicken is nicely browned and a crispy crust has formed. Remove the chicken from the pan and set aside on a plate.
⏱️ 7 min - 4
Reduce the heat to medium. To the same pan with the chicken drippings, add the white and light green parts of the chopped spring onions, minced garlic, and grated ginger. Cook, stirring frequently, for 2-3 minutes until fragrant.
⏱️ 3 min - 5
Stir in the tomato paste and curry powder. Cook for 1 minute, stirring constantly, to toast the spices. Add the water or broth and mix well, scraping up any browned bits from the bottom of the pan to create a flavorful base. Cook for 2 minutes.
⏱️ 3 min - 6
Add the bruised lemongrass stalk and pour in the full-fat coconut milk. Season with salt and, if desired, brown sugar. Stir everything together to combine.
⏱️ 2 min - 7
Nestle the pre-cooked chicken thighs back into the curry sauce. Bring the sauce to a gentle simmer, then reduce heat to low, cover the pan with a lid, and cook for 10 minutes to allow the flavors to meld and the chicken to finish cooking through.
⏱️ 10 min - 8
Remove the lid. Stir in the reserved green parts of the spring onions and the remaining sliced red chili. Drizzle with chili oil and sprinkle with fresh chopped cilantro.
⏱️ 2 min - 9
Serve the Thai Inspired Red Coconut Chicken Curry hot over cooked rice, with a side of steamed vegetables.
⏱️ 1 min