Thai Chicken Recipe

Prepare chicken and marinade

Trim excess fat from the chicken thighs and pat dry with paper towels. In a bowl combine soy sauce, fish sauce, brown sugar, minced garlic, lime juice and 1 tablespoon vegetable oil. Whisk until sugar begins to dissolve.

Place chicken in a shallow dish or resealable bag and pour the marinade over it. Massage to coat thoroughly. Refrigerate for at least 20 minutes and up to 2 hours (do not exceed 4 hours for best texture).

Cook chicken

Heat remaining 1 tablespoon vegetable oil in a large nonstick skillet or sauté pan over medium-high heat. Remove chicken from marinade, letting excess drip off (discard used marinade). Add chicken to hot pan in a single layer and sear 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer chicken to a plate and let rest 5 minutes, then slice into bite-size strips.

Using the same pan, lower heat to medium and add red curry paste. Cook 30–45 seconds, stirring, until fragrant. Add coconut milk and stir to combine, scraping any browned bits from the pan.

Add chicken stock (or water), brown sugar, fish sauce and lime juice. Stir and bring to a gentle simmer. Taste and adjust: add more fish sauce for saltiness, sugar for sweetness, or lime for acidity.

Simmer the sauce for 3–4 minutes until slightly thickened. If you prefer a creamier sauce, simmer an extra 1–2 minutes.

Add sliced red bell pepper, carrot and red onion to the simmering sauce. Cook 2–3 minutes, just until vegetables soften but remain slightly crisp.

Return sliced chicken (and any accumulated juices) to the pan, tossing to coat in the sauce and heat through for 1–2 minutes.

Stir in Thai basil (or regular basil) and half of the green onions. Remove from heat and sprinkle cilantro on top. Add sliced red chili if using.

Portion cooked jasmine rice onto plates or a serving platter. Spoon the Thai chicken and vegetables with sauce over the rice. Garnish with remaining green onions and lime wedges alongside for squeezing.

Serve hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking the chicken.