budgetbytes4.4
Thai Coconut Curry Chicken Thighs
Thai Coconut Curry Braised Chicken Thighs are rich and bold in flavor, with spicy Thai curry paste and creamy coconut milk, but crazy simple to prepare.
👥 5 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●bowl
📝 Preparation Steps
1
Heat a large deep skillet or soup pot over medium heat. Add the cooking oil, then swirl to cover the surface of the skillet. Add the chicken thighs to the skillet and cook until browned on each side (about ⏱️ 3-5 minutes each side). Remove the chicken from the skillet.
cooking oil ($0.04)1 Tbsp
2
Add the Thai curry paste, minced garlic, and grated ginger to the skillet. Stir and sauté the aromatics for about one minute.
garlic, minced ($0.16)2 clovesgrated ginger ($0.05)1 Tbsp
3
Add the coconut milk, chicken broth, and fish sauce to the skillet. Stir to combine and dissolve any browned bits off the bottom of the skillet. Add the chicken back to the skillet, place a lid on top, and allow the skillet come to a simmer. Turn the heat down to low or medium-low and let the thighs simmer in the coconut sauce for ⏱️ 15 minutes.
4
To serve, scoop about 1 cup of cooked rice into the bottom of each bowl. Add one of the braised chicken thighs, then top with a ladle or two of the coconut broth. Add fresh cilantro leaves, sliced green onion, and a wedge or two of fresh lime to each bowl.
lime ($0.33)1
Nutrition Facts
calories
461.46 kcal
fat Content
15.22 g
serving Size
1 Serving
fiber Content
1.44 g
sodium Content
1112.38 mg
protein Content
29.58 g
carbohydrate Content
50.84 g
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