Moist, juicy chicken thighs simmer in Thai red curry with coconut milk and basil.
This recipe is featured on our Summer of Clean Eating channel.
- Yields: 6 servings
- Difficulty: Easy
- Total: 55 mins
- Active: 20 mins
- 1 tablespoon canola oil
- 1 yellow onion, quartered and finely sliced
- 1 red bell pepper, quartered, seeded and cut into thin slices
- 4 cloves garlic, minced
- Kosher salt
- 1/4 cup red curry paste
- 1 can coconut milk, well shaken
- 1 cup low-sodium chicken broth
- 3 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons firmly packed brown sugar
- 2 1/2 pounds boneless, skinless chicken thighs
- 1 can bamboo shoots, rinsed and drained well (optional)
- 1/2 cup chopped Thai basil leaves, plus more for garnishing
- Steamed rice, for serving
- In a large saucepan over medium heat, add the oil and warm until hot. Add the onion, bell pepper, garlic, and a pinch of salt, and cook, stirring, until it softens, about 5 minutes. Add the curry paste and stir until it coats the onion and garlic, about 30 seconds.
- Pour in the coconut milk, chicken broth, fish sauce, lime juice, and brown sugar and stir to combine. Add the chicken and bamboo shoots. Bring to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the chicken is cooked through, about 30 minutes.
- Taste and season with salt. Stir in the basil and serve over rice, garnishing with additional basil if you like.