Recipes and Cooking Thai-Style Chicken Curry with Basil and Jasmine Rice Make the most of cooler days by braising some fall-off-the-bone Thai-inspired chicken curry. The fragrant spices along with a hint of tang from fish sauce and lime make this a chicken curry recipe especially addicting. By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. Her experience covering food and parenting topics, as well as developing recipes, has helped her build a career among national publications like Better Homes & Gardens and Prevention magazine.Laraine's approach to food is simple: easy, delicious, veggie-filled dishes that your family will enjoy, including the little ones. As a mother, Laraine also understands that nutritious food and quick clean-ups can go hand by hand with some creativity. Learn about BHG's Editorial Process Published on October 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 30 mins Cook Time: 35 mins Total Time: 1 hrs 5 mins Servings: 4 Yield: 8 chicken thighs plus 4 cups sauce and vegetable mixture Jump to Nutrition Facts Ingredients 8 bone-in chicken thighs (about 3 lb.) Kosher salt Black pepper 3 tablespoon peanut, canola, or corn oil 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 2 tablespoon red curry paste* 1 14 ounce can unsweetened coconut milk 4 teaspoon dark brown sugar 4 teaspoon fish sauce 1 tablespoon creamy peanut butter ⅓ cup water 1 medium red bell pepper, cut into bite-size strips 1 medium onion, thinly sliced 1 cup torn fresh basil 1 - 2 tablespoon lime juice Cooked jasmine rice Directions Preheat oven to 325°F. Using a paper towel to help grip, remove and discard skin from chicken thighs. Pat chicken dry with paper towels and season with salt and pepper. In a very large skillet heat 2 Tbsp. of the oil over medium-high. Cook chicken 6 to 8 minutes or until browned on both sides, turning once halfway through. Remove from skillet. Drain and discard fat. Let pan cool slightly. In the same skillet heat the remaining 1 Tbsp. oil over medium. Add ginger and garlic. Cook and stir 30 seconds or just until fragrant. Add curry paste; cook and stir 30 seconds more. Add the next five ingredients (through water). Whisk to combine. Return chicken to pan; bring to a simmer. Cover skillet (use foil if skillet has no lid) and transfer to oven. Cook 25 minutes. Carefully turn chicken and stir in bell pepper and onion. Return to oven and cook, covered, about 10 minutes more or until chicken is done (175°F). Stir in basil and lime juice. Serve over rice. *Curry Paste Look for Thai curry paste in the Asian aisle of large supermarkets (Thai Kitchen is a reliable brand). Jasmine Rice jasmine rice is a fragrant, long grain rice popular in Thailand that bears a nutty aroma and flavor. If it's not with the other rices at your supermarket, look for it in the Asian section or at Asian food stores. Rate it Print Nutrition Facts (per serving) 797 Calories 39g Fat 50g Carbs 56g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 797 % Daily Value * Total Fat 39g 50% Saturated Fat 20g 100% Cholesterol 239mg 80% Sodium 946mg 41% Total Carbohydrate 50g 18% Total Sugars 8g Protein 56g Vitamin C 43.3mg 217% Calcium 56mg 4% Iron 5mg 28% Potassium 693mg 15% Folate, total 118mcg Vitamin B-12 1mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.