Poached Red Curry Chicken Thighs (Hands-Free & Tender!) Recipe
Tender chicken thighs gently poached in a rich, fragrant coconut red curry with bell peppers, greens, and a bright squeeze of lime. This hands-off stovetop dinner is easy to customize and delicious served over rice or your favorite grain.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Total Time: 52 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai-inspired
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
- Kosher salt and ground white pepper, to season
Coconut Red Curry
- 2 tablespoons neutral vegetable oil
- 1 shallot, finely diced
- 8 cloves garlic, finely chopped or grated
- 2 tablespoons grated fresh ginger
- 1 (4-ounce) can good-quality red curry paste
- 2 (14-ounce) cans good-quality full-fat coconut milk
- Optional: 1–2 tablespoons fish sauce, or 1–2 teaspoons chicken base
Vegetables and Finish
- 2 bell peppers, deseeded and thinly sliced
- Optional: 6 ounces baby spinach, or 4 big handfuls chopped greens
- Juice of 1–2 limes, to taste
- Optional, for serving: cooked rice or another grain, thinly sliced green onions, and finely chopped cilantro
Instructions
- Season the chicken.
Place the chicken thighs on a large plate and season both sides generously with kosher salt and ground white pepper. A good starting point is about 1 teaspoon of kosher salt per pound of chicken. Set aside while you prepare the curry.
- Cook the aromatics.
Heat the oil in a large skillet with a tight-fitting lid over medium heat. When the oil is hot and shimmering, add the shallot, garlic, and ginger with a pinch of salt. Stir and cook for 3–4 minutes, until fragrant and slightly softened.
- Toast the curry paste.
Stir the red curry paste into the aromatics and cook for 2–3 minutes, stirring often, until deeply fragrant and browned.
- Build the sauce and poach the chicken.
Stir in the coconut milk and fish sauce or chicken base, if using, and bring the sauce to a simmer. Nestle the seasoned chicken thighs into the sauce. Reduce the heat as needed to maintain a gentle simmer, cover the skillet, and cook for 20–25 minutes, until the chicken is cooked through.
- Cook the vegetables.
Transfer the chicken to a plate or cutting board. Stir the bell peppers and spinach, if using, into the curry sauce. Increase the heat to maintain a lively simmer, partially cover the skillet, and cook for 3–4 minutes, until the peppers are tender and the greens have wilted.
- Slice and season the curry.
While the vegetables cook, slice the chicken into thin strips. Taste the sauce and adjust the seasoning as needed, adding lime juice to brighten the flavors and an extra splash of fish sauce for saltiness and umami, if desired.
- Serve.
Nestle the sliced chicken over cooked rice or your grain of choice. Spoon the coconut red curry sauce and vegetables over the top, then finish with green onions and cilantro if desired. Serve immediately.
Notes
- Red curry paste brands vary in saltiness and heat, so taste the sauce before adding extra salt or fish sauce.
- Use full-fat coconut milk for the richest, creamiest sauce.
- Baby spinach is optional; chopped kale or other sturdy greens can be used instead. Allow extra simmering time for tougher greens.
- For food safety, check that the thickest part of the chicken reaches 165°F (74°C).
- Serve over rice or another cooked grain to soak up the curry sauce.
