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Dinner recipe · from the recipe book

Thai-Style Chicken Thigh Coconut Curry

Tender chicken thighs and crisp-tender mixed vegetables simmer in a fragrant ginger-lime coconut sauce, served over fluffy jasmine-style rice.

Thai-Style Chicken Thigh Coconut Curry

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces
  • 1⅓ cups300 gCoconut milk, cannedstirred
  • 1 cup240 gLow-sodium chicken broth
  • 1 cup chopped150 gRed bell peppersliced
  • 2¼ cups florets200 gBroccolicut into small florets
  • 2 medium120 gCarrotsthinly sliced
  • 1⅔ cups100 gSnow peastrimmed
  • 1 medium110 gYellow onionsliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1 tbsp14 gCanola oil
  • 2 tsp12 gFish sauce
  • 1¾ tsp packed8 gBrown sugar
  • 2 tbsp30 gLime juice
  • ½ cup leaves12 gFresh basiltorn
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1⅔ cups400 gWater
  • ⅛ tsp1 gSalt

Steps

  1. Prepare all the vegetables, aromatics and chicken first: slice the onion and red bell pepper, cut the broccoli into florets, slice the carrot, trim the snow peas, mince the garlic, grate the ginger and cut the chicken thigh into pieces.
  2. Cook the rice: bring the water and salt to a boil in a saucepan, add the rice, cover and simmer on low for 15 minutes, then rest off the heat, covered, for 10 minutes.
  3. Meanwhile, heat half the canola oil in a large pot over medium-high heat. Brown the chicken thigh in one layer, about 5 minutes, then move it to a plate.
  4. Add the remaining half of the canola oil and the onion to the pot and cook for 4 minutes until soft. Stir in the garlic, ginger, curry powder and turmeric and cook for 1 minute until fragrant.
  5. Pour in the coconut milk and chicken broth, add the fish sauce and brown sugar, and scrape up the browned bits. Return the chicken and its juices, and simmer for 10 minutes.
  6. Add the carrot and broccoli and simmer 4 minutes, then add the red bell pepper and snow peas and simmer 3 minutes more, until the vegetables are crisp-tender and the chicken reaches 165°F (74°C).
  7. Turn off the heat and stir in the lime juice. Fluff the rice, spoon the curry over it and top with the basil.

Check labels: Gluten-free when you buy low-sodium chicken broth and fish sauce labeled gluten-free.

Contains: Fish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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