Easy Thai Red Curry Chicken with Authentic Flavor

Name: Easy Thai Red Curry Chicken with Authentic Flavor
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 people
Ingredients: 1 lb chicken breast; 2 tbsp oil; 2 cloves garlic; 1 large shallot; 1 fresh lemongrass (or 1 tsp lemongrass paste); 5 tbsp Thai red curry paste; 1 cup bamboo shoots; 4 oz green beans; 2 roma tomatoes; 5 kaffir lime leaves; 2 cup coconut milk; 1 cup + 2 tbsp chicken stock; 1 tsp brown sugar; 1 tbsp fish sauce; 1/2 cup fresh Thai basil; 2 tbsp chopped cilantro

User Reviews

4.9

42 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 people
Calories
511 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Thai

Easy Thai Red Curry Chicken with Authentic Flavor

Rhea Marks

Report

This Thai red curry chicken and vegetables is a quick weeknight meal with authentic Thai flavors. Made with tender chicken breast and fresh vegetables, it's ready in under 30 minutes using store-bought red curry paste.

Share:

I Made This!

Be the first!

Print

10 people printed this

Save this

Be the first!

Ingredients

Servings

1 lb chicken breast diced into bite size
2 tbsp oil divided
2 cloves garlic chopped
1 large shallot chopped
1 fresh lemongrass (or 1 tsp lemongrass paste) smashed
5 tbsp Thai red curry paste
1 cup bamboo shoots rinsed and drained
4 oz green beans cut in half
2 roma tomatoes cut into wedges
5 kaffir lime leaves optional
2 cup coconut milk
1 cup + 2 tbsp chicken stock divided
1 tsp brown sugar
1 tbsp fish sauce
1/2 cup fresh Thai basil optional
2 tbsp chopped cilantro

Add to Shopping List

Instructions

Heat 1 tablespoon of oil in a pot, add chicken slices and cook until no longer pink. Move the chicken to a plate.
Heat the remaining oil, add shallot, garlic, and a smashed lemongrass stalk (white and pale green part only). Cook for 1-2 minutes until soft.
Dilute the red curry paste with 2 tablespoons of chicken stock in a small mixing bowl and add it to the pot. Stir-fry curry paste and onion garlic mixture for 30-60 seconds until the paste has lost some of its moisture.
Return the chicken back to the pot along with bamboo shoots, green beans, and tomatoes. Add kaffir lime leaves if using.
Pour in the coconut milk and 1 cup of chicken stock. Add the brown sugar and stir well. Bring the curry to simmer over medium-low heat for 8-10 minutes or until the green beans are tender and soft.
Season with fish sauce according to your taste. Sprinkle Thai basil leaves, if using, and cilantro at the end.

Nutrition Information

Show Details

Serving 1g Calories 511kcal (26%) Carbohydrates 19g (6%) Protein 31g (62%) Fat 37g (57%) Saturated Fat 23g (115%) Polyunsaturated Fat 3g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 75mg (25%) Sodium 603mg (25%) Potassium 1073mg (31%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3608IU (72%) Vitamin C 14mg (16%) Calcium 95mg (10%) Iron 7mg (39%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 511 kcal

% Daily Value*

Serving	1g
Calories	511kcal	26%
Carbohydrates	19g	6%
Protein	31g	62%
Fat	37g	57%
Saturated Fat	23g	115%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	7g	35%
Trans Fat	1g	50%
Cholesterol	75mg	25%
Sodium	603mg	25%
Potassium	1073mg	23%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	3608IU	72%
Vitamin C	14mg	16%
Calcium	95mg	10%
Iron	7mg	39%