30-Minute Creamy Thai Chicken Curry
Craving the rich, aromatic flavors of Thai food without the fuss? This one-pot Thai chicken curry is your answer! With just a few simple ingredients, you can create a stunningly creamy and fragrant dish that’s ready in about 30 minutes. The secret lies in a quality Thai Curry Paste (homemade is a game-changer!). Serve it with a handful of fresh cilantro and chopped chiles for an extra zing that will transport your taste buds straight to Thailand.
MAKES: 4 servings
PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
Ingredients
• 4 to 6 large bone-in chicken thighs, 800 g / 1.76 lb, trimmed of excess fat and skin (or use 600 g / 1.3 lb boneless chicken)
• Salt and pepper
• 2 tablespoons coconut oil or other healthy cooking fat, 30 g / 1.1 oz, divided
• 1/2 medium yellow onion, 56 g / 2 oz, chopped
• 2 cloves garlic, minced
• 1 large green bell pepper, 170 g / 6 oz, sliced
• 1 cup chicken stock or water, 240 ml
• 1 cup coconut milk, 240 ml
• 1 heaping tablespoon Thai Curry Paste, 20 g / 0.7 oz
• 2 tablespoons fresh lime juice, 30 ml
• 4 cups uncooked cauli-rice, 480 g / 16.9 oz
• Optional toppings: cilantro, sliced red chile pepper, lime juice
Instructions
1. Season the chicken thighs generously with salt and pepper on all sides.
2. Heat a large skillet or casserole dish with 1 tablespoon of coconut oil over medium-high heat. Place the chicken thighs skin-side down in a single layer and cook for 5 minutes until the skin is golden. Flip and cook for another 3 minutes. Remove the chicken and set aside.
3. Add the remaining 1 tablespoon of coconut oil to the pan. Add the onion and garlic and cook for 2 to 3 minutes until fragrant. Stir in the sliced green pepper and cook for one more minute.
4. Pour in the chicken stock and coconut milk. Whisk in the curry paste and lime juice until smooth. Season with salt and pepper to taste.
5. Return the chicken to the pan, skin-side up. Let it simmer for 10 to 12 minutes, or until the chicken is cooked through.
6. For extra crispy skin, place the pan under a broiler for 3 to 5 minutes. Watch carefully to prevent burning.
7. Remove the pan from the heat and let the chicken rest for 5 minutes. While it rests, add the cauli-rice to the pan to soak up the juices, cooking for 5 to 7 minutes until tender.
8. Serve the chicken and sauce over the cauli-rice. Garnish with optional cilantro, chile peppers, and a squeeze of fresh lime juice.
Nutritional Information
• Nutrition Facts Per Serving
• Total carbs: 12.7 gFiber: 3.6 gNet carbs: 9.1 gProtein: 26.5 gFat: 64.3 gEnergy: 725 kcalMacronutrient ratio: Calories from carbs (5%), protein (15%), fat (80%)
Pro Tips
• For the most authentic flavor, use a homemade Thai curry paste. It makes a world of difference, but a quality store-bought paste will work in a pinch.
• Don’t skip the broiling step! It’s the secret to achieving irresistibly crispy chicken skin that contrasts beautifully with the creamy sauce.
• This curry tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Feel free to add other quick-cooking vegetables like sliced zucchini, mushrooms, or bamboo shoots along with the bell pepper for extra nutrients and texture.
FAQ
Q: Can I use boneless chicken for this curry
A: Yes, you can substitute the bone-in thighs with 600 g (1.3 lb) of boneless chicken.
Q: How do you get the chicken skin crispy
A: For extra crispy skin, place the pan under a broiler for 3 to 5 minutes after the chicken has finished simmering in the sauce. Watch it carefully to prevent it from burning.
Q: Is this Thai chicken curry recipe keto-friendly
A: Yes, this recipe is keto-friendly. It is served with cauli-rice and contains only 9.1 grams of net carbs per serving.
Q: Can I add other vegetables to this dish
A: Absolutely. The recipe suggests adding other quick-cooking vegetables like sliced zucchini, mushrooms, or bamboo shoots along with the bell pepper for extra nutrients and texture.
