Get ready to tantalize your taste buds with the ultimate flavor explosion that will transform your weeknight dinner from mundane to magnificent! Our Sriracha Curry Coconut Chicken is not just a recipe—it's a culinary journey that combines the bold heat of sriracha, the creamy richness of coconut milk, and the aromatic depth of curry powder. In just 35 minutes, you'll create a restaurant-worthy dish that will have your family and friends begging for seconds, proving that gourmet cooking can be both simple and sensationally delicious.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless
- 1 can coconut milk
- 2 tablespoons sriracha
- 1 tablespoon curry powder
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by trimming excess fat from chicken thighs and cutting them into 1-inch bite-sized pieces. Pat chicken dry with paper towels to ensure proper browning.
- In a large mixing bowl, whisk together coconut milk, sriracha, curry powder, fish sauce, and lime juice to create a smooth marinade. Reserve 1/4 cup of marinade for later use.
- Add chicken pieces to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 15 minutes to allow flavors to penetrate the meat.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil to prevent sticking.
- Remove chicken from marinade, allowing excess to drip off. Carefully place chicken pieces into the hot skillet, ensuring they are not overcrowded.
- Cook chicken for 6-7 minutes, turning occasionally to achieve an even golden-brown color and internal temperature of 165°F (74°C).
- Pour reserved marinade into the skillet and simmer for an additional 3-4 minutes, allowing sauce to slightly thicken and coat the chicken.
- Remove from heat and let chicken rest for 2-3 minutes to allow juices to redistribute.
- Garnish with freshly chopped cilantro and serve hot with steamed rice or naan bread.
Tips
- Pat the chicken dry before cooking to ensure a perfect golden-brown sear and prevent steaming.
- Don't overcrowd the skillet—cook chicken in batches if necessary to achieve optimal browning.
- Use boneless chicken thighs for maximum tenderness and flavor absorption.
- For extra depth, toast your curry powder in the dry skillet for 30 seconds before adding oil.
- Let the chicken rest after cooking to redistribute juices and maintain maximum moisture.
- Adjust sriracha quantity to control heat level—start with less and add more to taste.
- Fresh cilantro is key for brightness, so chop it just before garnishing.
- Serve immediately with steamed jasmine rice or warm naan bread to soak up the delicious sauce.
Nutrition Facts
Calories: 441kcal
Carbohydrates: 13g
Protein: 24g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 100mg
