Description

Creamy Thai Red Curry Chicken Bowls feature tender chicken thighs simmered in a rich and aromatic red curry sauce made with coconut milk, fresh herbs, and spices. Served over fluffy jasmine rice and topped with chili oil, spring onions, coriander, and lime wedges, this dish offers a perfect balance of spicy, tangy, and creamy flavors in a comforting bowl.

Ingredients

Scale

Main Components

4 chicken thighs, trimmed
2 cups jasmine rice
1 can (13.5 oz) full-fat coconut milk
¾ cup hot water
3 tablespoons Thai red curry paste
2 teaspoons fish sauce
Juice of ½ lime

Aromatics

1 tablespoon coconut oil
2 garlic cloves, minced
1 teaspoon freshly grated ginger

Toppings & Garnish

1 teaspoon chili oil
2 tablespoons chopped spring onions
2 tablespoons fresh coriander leaves
Lime wedges for serving

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Instructions

Prepare the Rice: Cook 2 cups of jasmine rice according to package directions. Once fluffy, set aside and keep warm.
Sauté the Aromatics: In a large pot, heat coconut oil over medium heat. Add minced garlic and freshly grated ginger, cooking for 2–3 minutes until lightly golden and fragrant, releasing their flavors.
Build the Curry Sauce: Stir in 3 tablespoons of Thai red curry paste and cook for about 1 minute to bloom the spices. Pour in ¾ cup hot water, 1 can of full-fat coconut milk, 2 teaspoons fish sauce, and juice of ½ lime. Mix until smooth and slightly creamy.
Cook the Chicken: Add the trimmed chicken thighs to the pot, making sure they are fully covered with the sauce. Cover with a lid, reduce heat to medium-low, and simmer gently for 18–20 minutes until chicken is fully cooked and tender.
Slice and Combine: Remove the chicken from the pot, slice into strips, then return the sliced chicken to the curry sauce. Stir well and simmer for another 2 minutes to blend flavors.
Assemble the Bowls: Spoon the fluffy jasmine rice into serving bowls. Top each with sliced chicken and a generous ladle of the creamy red curry sauce.
Garnish and Serve: Drizzle with 1 teaspoon chili oil, sprinkle chopped spring onions and fresh coriander leaves, and add a lime wedge for squeezing over. Serve hot and enjoy the vibrant flavors.

Notes

Ensure the chicken thighs are trimmed and skinless for best texture and reduced fat.
You can adjust the level of spiciness by adding more or less Thai red curry paste or chili oil.
Use full-fat coconut milk for a richer and creamier sauce; light coconut milk may result in a thinner curry.
To save time, prepared jasmine rice can be used, but fresh cooked rice is recommended for best flavor and texture.
Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop.