Dinner

Pan-Seared Chicken Thigh with Red Curry, Charred Okra & Sticky Rice

Name: Pan-Seared Chicken Thigh with Red Curry, Charred Okra & Sticky Rice
Prep time: 16 min
Cook time: 30 min
Total time: 46 min
Yield: 2 servings
Ingredients: 2 bone-in, skin-on chicken thighs (8 oz each); 3 red Thai chilis, stems removed; 2 cloves garlic; 1 tbsp fresh ginger, sliced; 2 tbsp red curry paste (or 1 tbsp if using homemade blend); 1 tbsp lime juice; 1 tbsp fish sauce; 1 tbsp palm sugar; ½ cup coconut milk; ½ cup chicken stock; 8 oz okra, cut lengthwise in half; 2 tbsp neutral oil (divided: 1 for chicken, 1 for okra); Sea salt & white pepper; 1 cup sticky rice, cooked; Thai basil and cilantro for garnish; 1 lime, cut into wedges

Thai red curry from scratch—vibrant, hot, and complex—braises chicken thigh until it surrenders. Charred okra adds vegetable sweetness and textural lift; sticky rice soaks up every drop of sauce. This is real technique meeting Thai soul.

863calper serving 39gprotein 44gcarbs 60gfat 16min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this