Ingredients (15)
- 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
Nutritional Information
- Calories447
- Fat26.11g
- Saturated fat15.77g
- Trans fat0.05g
- Carbs13.47g
- Fiber1.32g
- Sugar6.87g
- Protein41.03g
- Cholesterol178.63mg
- Sodium964.03mg
- Nutritional Analysis per serving (6 servings) Powered by
Tip
How to Store Chicken
Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.
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How to Freeze Chicken
While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.
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Tip
How to Thaw Chicken
You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).
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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.
Instructions
- 1In 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.
- 2Pour 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.
- 3Taste and season with salt. Stir in the basil and serve over rice, garnishing with additional basil if you like.
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