This Thai Elephant Wok Balti Chicken is a fusion dish that brings together the aromatic, spicy-sweet flavors of Thai cuisine with the quick, high-heat cooking style of a Balti wok. The result is a richly layered, slightly smoky curry with tender chicken, crisp vegetables, and a coconut-lime sauce that clings to every bite. It’s a weeknight-friendly meal that feels special, and it’s surprisingly simple to pull off in one pan.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) Thai red curry paste
- 1 can (14 oz / 400 ml) coconut milk
- 1 cup (240 ml) chicken broth
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) lime juice, plus lime wedges for serving
- 1 tbsp (15 g) brown sugar
- 1 cup (90 g) snow peas or green beans, trimmed
- 1/2 cup (20 g) fresh Thai basil or regular basil, roughly chopped
- Cooked jasmine rice, for serving
Instructions
- Heat 1 tablespoon of the oil in a large wok or deep skillet over high heat. Add the chicken pieces in a single layer (work in batches if needed) and sear until browned on all sides, about 4–5 minutes. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium-high and add the remaining 1 tablespoon oil. Add the onion and bell pepper, and stir-fry for 3–4 minutes until the onion is translucent and the pepper is slightly tender.
- Add the garlic and ginger, and cook for 30 seconds until fragrant. Stir in the red curry paste and cook for 1 minute, stirring constantly, to toast the paste.
- Pour in the coconut milk, chicken broth, fish sauce, lime juice, and brown sugar. Stir well to combine, scraping up any browned bits from the bottom of the wok.
- Bring the sauce to a simmer, then return the chicken to the wok. Reduce the heat to medium-low and let it simmer gently for 10–12 minutes, until the chicken is cooked through and tender. The internal temperature of the chicken should reach 165°F (74°C) as per USDA FSIS safe minimum.
- Add the snow peas (or green beans) and cook for 2–3 minutes more, until they are bright green and crisp-tender.
- Stir in the fresh basil just before serving. Taste and adjust seasoning with extra fish sauce or lime juice if needed.
- Serve hot over steamed jasmine rice, with lime wedges on the side.
Tips
- Substitutions: If you don’t have Thai red curry paste, use 1–2 tablespoons of yellow or green curry paste, or a mix of 1 tablespoon curry powder and 1 teaspoon chili flakes. The flavor will be less complex but still good.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The sauce will thicken slightly upon cooling; add a splash of broth or water when reheating.
- Common mistake: Don’t overcrowd the wok when searing the chicken, or it will steam instead of brown. Cook in batches if necessary to get a nice caramelized crust.
- Make it milder: Reduce the curry paste to 1 tablespoon and add a teaspoon of honey instead of brown sugar for a milder, sweeter sauce.
Serving Suggestions
Serve the curry over steamed jasmine rice or coconut rice to soak up the sauce. A side of cucumber salad or a simple green salad with lime vinaigrette balances the richness. For a low-carb option, serve with cauliflower rice or zucchini noodles.
Variations
- Vegetarian: Replace the chicken with 1 lb (450 g) of firm tofu, cubed and pan-fried until golden, and use vegetable broth instead of chicken broth. Add more vegetables like broccoli or carrots.
- Spicy kick: Add 1–2 sliced bird’s eye chilies (or a teaspoon of sriracha) along with the curry paste for extra heat.
- Peanut twist: Stir in 2 tablespoons of peanut butter with the coconut milk for a nutty, Thai-satay flavor.
- Seafood swap: Use 1 lb of peeled shrimp and cook just 3–4 minutes after adding to the sauce, until pink and opaque. Do not overcook shrimp.
Storage and Reheating
Refrigerate leftovers in a sealed container within 2 hours of cooking. They will keep for up to 4 days. To reheat, place in a saucepan over medium heat, adding a splash of broth or water to loosen the sauce, until piping hot (165°F / 74°C). You can also microwave individual portions in 30-second intervals, stirring in between, until hot. Freeze the curry (without the basil) for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat can dry out more easily. Reduce the simmering time to 8–10 minutes and check for doneness with a thermometer.
What is a “Thai elephant wok”? It’s a large, heavy-bottomed wok with a rounded bottom, often used in Thai street cooking. You can use any wok or a deep skillet; the key is high heat and quick stir-frying.
Can I make this dairy-free? Yes, the recipe is already dairy-free as written. Use coconut milk and avoid butter or ghee.
Is fish sauce essential? It adds umami and saltiness. If you don’t have it, use soy sauce or tamari, but the flavor will be slightly different.
Can I add more vegetables? Absolutely. Broccoli, carrots, or baby corn work well. Add them earlier so they cook through.
How do I thicken the sauce? If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering curry for the last 2 minutes.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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