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17) Thai Coconut Curry Chicken Thighs with Basil

Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs (about 6)
  • 1 tbsp vegetable oil
  • 1 medium onion thinly sliced
  • 3 cloves garlic minced
  • 1 tbsp grated ginger
  • 2 –3 tbsp red curry paste start with 2
  • 1 can 14 oz coconut milk
  • 1 cup low-sodium chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper sliced
  • 1 cup snap peas or green beans
  • 1/2 cup fresh Thai basil leaves loosely packed
  • Juice of 1 lime
  • Salt and pepper to taste
  • Cooked jasmine rice for serving

Method
 

  1. Season thighs with salt and pepper. Brown in oil over medium-high heat, 4–5 minutes per side; set aside.
  2. Sauté onion until soft, add garlic and ginger, cook 1 minute. Stir in curry paste and toast briefly.
  3. Pour in coconut milk and broth, whisk to combine. Add fish sauce, sugar, and return thighs to pan.
  4. Simmer, covered, 25–30 minutes until chicken is tender and cooked through.
  5. Add bell pepper and snap peas in last 5 minutes to keep them crisp.
  6. Stir in basil and lime juice just before serving. Adjust seasoning.