Description

This Poached Red Curry Chicken Thighs recipe delivers tender, flavorful chicken simmered gently in a rich and aromatic coconut red curry sauce. Featuring the warmth of garlic, ginger, and red curry paste combined with creamy coconut milk, bell peppers, and optional greens, this dish is a comforting and hands-free meal perfect for an easy weeknight dinner. The chicken is poached to perfection, making it juicy and packed with flavor, served best over rice for a satisfying meal.

Ingredients

Chicken and Seasoning

2 pounds boneless, skinless chicken thighs
Kosher salt, about 2 teaspoons (1 tsp per pound)
Ground white pepper, to season

Aromatics and Curry Base

2 tablespoons neutral vegetable oil
1 shallot, finely diced
8 cloves garlic, finely chopped or grated
2 tablespoons grated fresh ginger
4-ounce can good-quality red curry paste

Coconut Curry Sauce

Two 14-ounce cans full-fat coconut milk
Optional: 1-2 tablespoons fish sauce (or substitute 1-2 teaspoons chicken base)

Vegetables and Finishing Touches

2 bell peppers, deseeded and thinly sliced
Optional: 6 ounces baby spinach (or substitute 4 big handfuls chopped greens)
1-2 limes, juiced

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Instructions

Season the chicken thighs: Place the chicken thighs on a large plate and season each side liberally with kosher salt (approximately 1 teaspoon per pound) and ground white pepper. Set aside while preparing the curry base.
Cook the aromatics: Heat 2 tablespoons of neutral vegetable oil in a large skillet with a tight-fitting lid over medium heat. Once hot and shimmering, add the diced shallot, chopped garlic, and grated ginger with a pinch of salt. Stir and cook for 3-4 minutes until fragrant and slightly softened. Add the red curry paste and cook for an additional 2-3 minutes until it becomes deeply browned and aromatic.
Build the coconut red curry and poach the chicken: Stir in the two cans of full-fat coconut milk and add fish sauce if using. Bring the mixture to a gentle simmer. Nestle the seasoned chicken thighs into the curry sauce, adjusting the heat to maintain a gentle simmer. Cover the skillet and cook the chicken for 20-25 minutes until fully cooked and tender.
Slice the chicken and finish the curry: Remove the chicken thighs from the skillet and place them on a plate or cutting board. Stir the sliced bell peppers and optional spinach into the curry sauce. Increase the heat to maintain a lively simmer, partially cover, and cook for 3-4 minutes until the peppers are tender and the greens wilted. Taste the sauce and adjust seasoning with lime juice and extra fish sauce as needed. Meanwhile, thinly slice the poached chicken thighs.
Serve immediately: Arrange the sliced chicken over cooked rice or your preferred grain. Spoon the red curry sauce with vegetables over the chicken. Garnish with thinly sliced green onions and finely chopped cilantro if desired. Enjoy your flavorful, tender red curry chicken!

Notes

Use good-quality red curry paste for the best flavor; homemade or store-bought both work well.
Full-fat coconut milk provides richness; avoid light versions for creaminess.
Fish sauce can be substituted with chicken base for saltiness and umami if preferred.
Optional spinach or greens add extra nutrients and color; feel free to substitute with kale, Swiss chard, or other leafy greens.
Adjust lime juice and fish sauce according to taste for a perfect balance of brightness and savory depth.
This recipe is hands-free cooking once simmering, making it ideal for busy days.