Pan-Seared Chicken Thighs with Thai Basil and Red Curry Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-seared and simmered in a fragrant red curry sauce with sweet Thai basil and creamy coconut milk. This thai-inspired chicken (gluten free) ready in about 35 minutes blends bone-in, skin-on chicken thighs, Thai red curry paste, (14 oz) coconut milk into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Pat dry 6 bone-in, skin-on chicken thighs and place skin-side down. Sear for 5-6 minutes until skin is golden and crispy, then flip and cook 3 minutes more. Remove chicken from skillet and set aside.
  2. Step 2: Lower heat to medium and add 4 minced garlic cloves and 2 thinly sliced shallots to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
  3. Step 3: Stir in 3 tablespoons Thai red curry paste and cook for 1 minute to release aromas. Pour in 1 can (14 oz) coconut milk and 1/2 cup water, stirring to combine.
  4. Step 4: Add 2 tablespoons fish sauce and 1 tablespoon palm sugar, then return chicken thighs to the skillet skin-side up. Simmer uncovered for 15 minutes, spooning sauce over chicken occasionally until cooked through.
  5. Step 5: Just before serving, stir in 1/2 cup fresh Thai basil leaves and 1 tablespoon lime juice. Serve hot with steamed jasmine rice.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Thai Basil and Red Curry Sauce take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken Thighs with Thai Basil and Red Curry Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Thai Basil and Red Curry Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Thai Basil and Red Curry Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken Thighs with Thai Basil and Red Curry Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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