Description
A recipe for slow-cooked chicken thighs in a spicy Thai red curry sauce.
Ingredients
Scale
- 3 lbs boneless, skinless chicken thighs
- 1 tablespoon vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1/4 cup Thai red curry paste
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup bamboo shoots, drained
- 1/2 cup fresh basil leaves
Instructions
- Season chicken thighs lightly with salt and pepper.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken on all sides; remove and set aside.
- Add onion to the pot and cook until softened, about 5 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add red curry paste and cook for 2 minutes, stirring constantly.
- Pour in coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot.
- Stir in fish sauce and brown sugar until dissolved.
- Return the chicken thighs to the pot. The liquid should mostly cover the chicken.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours, or until the chicken is very tender.
- Stir in sliced red bell pepper and bamboo shoots. Cook uncovered for 15 minutes more.
- Remove chicken and shred it if desired, then return it to the sauce.
- Stir in fresh basil leaves just before serving.
Notes
- Serve this curry over steamed jasmine rice for a complete meal.
- Adjust the amount of red curry paste to control the spice level.
- Prep Time: 15 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 750
- Fat: 38
- Saturated Fat: 25
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 130
Keywords: Thai red curry, pot roast, chicken thighs, spicy, slow cooked, coconut milk