Thai Red Curry Chicken
This Thai Red Curry Chicken is a creamy, flavorful dish that's ready in just 35 minutes, perfect for a cozy meal.
Equipment
- Dutch Oven or Large Pot
Ingredients
Base Ingredients
- 2 tablespoons vegetable oil
- 2 medium shallots, diced
- 1.5 pounds boneless skinless chicken breasts, cubed Boneless, skinless chicken thighs also work well.
- 3 tablespoons red curry paste Can be found in the International aisle of most grocery stores.
- 13.5 ounces coconut milk Use full-fat for best results.
- 3 leaves kaffir lime, optional Best to omit if not available.
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 large red bell pepper, sliced
Optional Garnishes
- chopped fresh cilantro
- lime wedges
Instructions
Cooking Steps
- Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
- Add in the chicken and cook until the surface turns white.
- Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
- Slowly pour in the coconut milk.
- Stir in the lime leaves, brown sugar, and fish sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through.
- Uncover, add in the red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender.
- Serve over rice and garnish with cilantro and a juicy squeeze of lime.
Notes
This recipe tastes even better the next day. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 9gProtein: 26gFat: 22gSaturated Fat: 13gCholesterol: 73mgSodium: 379mgPotassium: 638mgFiber: 1gSugar: 6gVitamin A: 1870IUVitamin C: 29mgCalcium: 34mgIron: 3mg
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