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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Debone the chicken thighs and marinate with light soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, garlic, ginger, lime zest and juice, and lemongrass for at least 30 minutes.
Sear the marinated chicken thighs skin-side down in a pan over medium-low heat until golden and crispy.
Flip and cook through, around 6–8 minutes each side. Set aside to rest.
In the same pan, add Thai chillies and red curry paste. Sauté until fragrant.
Pour in the coconut milk, add kaffir lime leaves and Thai basil, then simmer until slightly reduced.
Serve over steamed rice with the curry sauce underneath, sliced chicken on top, and finish with a crispy fried egg.
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Use 2–3 Thai chillies and 2–3 kaffir lime leaves, to taste.
Can I use boneless chicken thighs?
Yes, boneless chicken thighs can be used, but the cooking time may be slightly reduced.
What can I substitute for Thai basil?
You can use regular basil or cilantro as a substitute for Thai basil.
Is there a non-spicy version of this dish?
You can reduce the amount of Thai chillies or omit them for a milder version.
Can I prepare the marinade in advance?
Yes, you can prepare the marinade a day in advance and marinate the chicken overnight for deeper flavor.
What type of rice is best for serving?
Jasmine rice pairs well with this dish, but any steamed rice will work.
