Thai Chicken Recipe

Prepare and marinate chicken

Trim any excess fat from the chicken thighs and cut into 1-inch strips. In a medium bowl combine 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp lime juice, 1 tbsp brown sugar, minced garlic, grated ginger and 1 tbsp vegetable oil. Add chicken pieces and toss to coat. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Sear chicken

Heat a large skillet or wok over medium-high heat with 1 tbsp vegetable oil. Remove chicken from marinade (reserve marinade) and spread into a single layer. Sear for 2-3 minutes per side until golden and mostly cooked through. Work in batches if needed to avoid crowding. Transfer chicken to a plate.

Build the sauce

Lower heat to medium. Add a small splash of oil if pan is dry. Stir in 1 tbsp Thai red curry paste and cook 30–45 seconds until fragrant. Pour in 3 tbsp coconut milk and stir to loosen the paste. Add reserved marinade, 1 cup chicken stock (or water), 1 tsp tamarind paste, 1 tsp fish sauce and 1 tsp brown sugar. Bring to a gentle simmer and let reduce 3–5 minutes until slightly thickened.

Combine chicken with sauce

Return seared chicken and any accumulated juices to the pan. Stir to coat and simmer 2–4 minutes until chicken is fully cooked (internal temp 165°F/74°C) and sauce has thickened to a glossy coating.

Cook vegetables

Add sliced onion, red bell pepper and julienned carrot to the pan with the chicken. Stir-fry 2-3 minutes until vegetables are crisp-tender. If using chiles, add them now for heat.

Finish with greens and herbs

Stir in the spinach or Thai basil and cook 30–60 seconds until wilted. Remove from heat and fold in chopped cilantro and sliced scallions.

Taste and adjust seasoning — add more fish sauce for saltiness, lime juice for brightness, or a pinch of sugar if needed. Serve the Thai chicken over steamed jasmine rice, garnish with toasted sesame seeds or crushed peanuts, and lime wedges on the side.