Ingredients for Thai Orange Curry Chicken
- Boneless Skinless Chicken Breasts
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon red curry paste
- 1 teaspoon fish sauce
- 1/2 teaspoon brown sugar
- Red Bell Peppers
- Curry Powder
- Chili Paste
- Lime Juice
- Sweet Basil
- Garlic Clove
- Fresh Ginger
- 1 medium onion, chopped
- Sweet Chili Sauce
- Olive Oil
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thai Orange Curry Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thai Orange Curry Chicken
- Heat 1 tablespoon of oil in a large skillet over medium heat.
- Add 1 lb boneless, skinless chicken breasts and cook until browned on all sides (about 5-7 minutes).
- Remove chicken from skillet and set aside.
- Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 inch ginger (grated) to the skillet. Cook until softened and fragrant (about 3-5 minutes).
- Pour in 1 (13.5 oz) can full-fat coconut milk, 1/2 cup orange juice, 2 tablespoons orange zest, 1-2 Thai red chilies (finely chopped, adjust to your spice preference), 1 tablespoon red curry paste, 1 teaspoon fish sauce, and 1/2 teaspoon brown sugar.
- Bring the mixture to a boil.
- Reduce heat to a simmer, return the chicken to the skillet, and cover. Simmer for 20 minutes, stirring occasionally.
- Uncover and simmer for a further 10 minutes, or until the sauce has thickened to your liking.
- Serve hot over steamed rice. Garnish with fresh cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
101g
Fat
175g
Carbs
12g
