Recipe Steps

• Cook 2 cups of jasmine rice according to package directions. Once fluffy, set aside and keep warm.
• In a large pot, heat coconut oil over medium heat. Add garlic and ginger, cooking for 2–3 minutes until lightly golden and fragrant.
• Stir in the red curry paste and let it cook for about 1 minute to release its flavors. Pour in the hot water, coconut milk, fish sauce, and lime juice. Mix until smooth and slightly creamy.
• Add the chicken thighs to the sauce, ensuring they’re fully covered. Cover with a lid, reduce the heat to medium-low, and simmer gently for 18–20 minutes until the chicken is cooked through and tender.
• Remove the chicken from the pan, slice it into strips, and return it to the curry. Stir well and simmer for another 2 minutes so the flavors meld together beautifully.
• Spoon rice into serving bowls. Add the sliced chicken and ladle a generous amount of curry sauce over the top.
• Drizzle with chili oil, sprinkle spring onions and coriander, and finish with a squeeze of lime for freshness. Serve hot and enjoy your creamy, aromatic Thai-inspired meal!