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.

Laraine Perri
Source: Better Homes and Gardens

Gallery

Blaine Moats

Recipe Summary

prep:
30 mins
cook:
35 mins
Servings:
4
Yield:
8 chicken thighs plus 4 cups sauce and vegetable mixture
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

797 calories; total fat 39g; saturated fat 20g; polyunsaturated fat 6g; monounsaturated fat 9g; cholesterol 239mg; sodium 946mg; potassium 693mg; carbohydrates 50g; fiber 2g; sugar 8g; protein 56g; trans fatty acid 0g; vitamin a 1790IU; vitamin c 43mg; thiamin 0mg; riboflavin 1mg; niacin equivalents 14mg; vitamin b6 1mg; folate 118mcg; vitamin b12 1mcg; calcium 56mg; iron 5mg.
Advertisement

Reviews

Advertisement