Spicy and Flavorful Red Curry Chicken Thighs & Rice Recipe

If you’re in the mood for a delightful chicken recipe that brings a burst of flavors to your dinner table, this Red Curry Chicken Thighs & Rice recipe is just what you need. It combines tender chicken thighs with a fragrant, spicy red curry sauce that’s sure to tantalize your taste buds. Perfect for weeknight dinners or impressing guests, this dish is both simple and satisfying.

Imagine succulent chicken thighs simmered in a deliciously rich red curry sauce, served over fluffy rice. This recipe is not only a feast for the senses but also a great way to explore the vibrant flavors of Thai cuisine right in your kitchen. The balance of spices creates an irresistible dish that you’ll want to make time and again.

Ultimate Red Curry Chicken Thighs & Rice

This red curry chicken recipe features juicy chicken thighs cooked in a creamy coconut milk sauce infused with aromatic spices. The dish is paired with rice, making it a complete and hearty meal that’s both flavorful and comforting.

Ingredients

4 chicken thighs, bone-in and skin-on
1 can (13.5 oz) coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup chicken broth
1 bell pepper, sliced
1 cup green beans, trimmed
2 tablespoons vegetable oil
2 cups jasmine rice
Fresh basil or cilantro for garnish

Instructions

Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. Cook according to package instructions and set aside.
Brown the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the skillet. Cook until the skin is golden and crispy (about 5-7 minutes), then flip.
Create the Curry: Add the red curry paste to the skillet and stir for about 1 minute until fragrant. Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Return the chicken thighs to the skillet, ensuring they are submerged in the sauce.
Simmer: Bring the mixture to a gentle simmer, then cover and cook for 25-30 minutes, or until the chicken is cooked through and tender.
Add Vegetables: In the last 10 minutes of cooking, add the sliced bell pepper and green beans to the skillet. Cook until the vegetables are tender but still crisp.
Serve: Spoon the rice onto plates, top with the red curry chicken thighs and generous amounts of sauce. Garnish with fresh basil or cilantro before serving.