Thai Inspired Chicken Curry

Loaded with basil, this Thai inspired chicken curry is a great way to mix it up for dinner this week.

**Serves: 6




Preheat the oven to 350F

In a large oven safe braising vessel or pan on medium/high heat. Add 1-2 tbsp of avocado oil and the chicken thighs skin side down. Sear for about 7-10 minutes or until the skin is nice and golden brown. Flip the chicken and sear for another 3 minutes then remove from the pan.

In the same pan, reduce the heat to medium. Add the onion, salt, and pepper. Caramelize the onion slightly before adding the garlic, ginger, red curry paste, and yellow curry powder. Sauté until fragrant for about 1 minute then if using flour, add 2 tbsp of flour to the pan and mix into the other ingredients. Continue to cook for about 1-2 minutes then add the chicken stock. Stir until there are no lumps from the flour. 

Next add the coconut milk, fresh basil, and lemon juice. Bring to a simmer then add the chicken back to the pan skin side up. Braise in the oven for about 1 hour or until the chicken is between 165-175F internally (NOTE: chicken thighs can handle a higher internal temperature).

While the curry is in the oven, cook the jasmine rice to the instructions on the package. Keep the rice warm until ready to serve.

Once cooked, remove the chicken from the pan and bring the curry to a gentle simmer. Taste and adjust the seasoning of the curry to your liking. 

(NOTE: If you did NOT use flour you can thicken the curry with a cornstarch slurry by combining 2 Tbsp of cornstarch to 4 Tbsp of cold water. Add a little at a time to the simmering curry until it reaches the desired thickness. Not too thick).

Shred the chicken and add back to the curry then finish with freshly chopped coriander. Once the chicken is warmed through serve with jasmine rice on the side. 



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