Thai Chicken Curry
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
30 mins
-
Total Time
50 mins
-
Servings
4
-
Calories
456 kcal
-
Course
Main Course
-
Cuisine
Asian
Thai Chicken Curry
Description
This Thai Chicken Curry features boneless, skinless chicken thighs cooked until golden, then simmered with sliced onions, garlic, and ginger to develop a flavorful base. Red bell pepper and carrots add sweetness and color, while the red curry paste introduces gentle heat and rich spice. Coconut milk enriches the sauce, balancing spices with creaminess.
Bamboo shoots and baby corn contribute texture contrast and additional sweetness typical of Thai preparations. Finishing the curry with soy sauce, lime juice, and fresh Thai basil brightens and deepens the flavor complexity. The curry is served immediately over steamed rice, allowing the sauce to coat the grains perfectly.
This recipe includes straightforward cooking techniques and flexible vegetable choices. It highlights balanced seasoning without overwhelming heat, suitable for those who enjoy moderately spicy, coconut-based curries featuring fresh herbs and vibrant vegetables.
Ingredients
- 1 tablespoon vegetable oil
- 1 1/4 pounds chicken thigh cut into bite sized pieces, boneless, skinless
- salt to taste
- black pepper to taste
- 1/2 cup onion thinly sliced
- 2 teaspoons garlic minced
- 2 teaspoons ginger minced
- 1 red bell pepper seeded, cored and cut into strips
- 3 carrot peeled and thinly sliced
- 3 tablespoons Thai red curry paste
- 14 ounce can coconut milk full fat
- 1 1/2 teaspoons brown sugar
- 1/2 cup bamboo shoots
- 3/4 cup baby corn halved, canned
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 cup basil Thai basil if available, plus more for garnish, fresh leaves
- rice steamed, for serving
Instructions
- Heat the vegetable oil in a large pan over medium high heat.
- Add the chicken to the pan in a single layer. Season the chicken with salt and pepper to taste. Cook for 4-5 minutes or until golden brown, stirring occasionally.
- Add the onion and cook for 3-4 minutes or until softened. Add the garlic and ginger and cook for 30 seconds.
- Add the carrots and bell peppers to the pan. Cook for 4-5 minutes or until softened. Season the vegetables with salt and pepper to taste.
- Add the curry paste to the pan and stir to combine. Cook for 1 minute.
- Pour the coconut milk into the pan. Add the brown sugar and stir to combine. Bring to a simmer.
- Add the bamboo shoots and baby corn to the pan and cook for 5 minutes.
- Remove the pot from the heat. Stir in the soy sauce, lime juice and basil leaves. Serve immediately over steamed rice. Garnish with additional basil if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 15g | 5% |
| Protein | 31g | 62% |
| Fat | 31g | 48% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 135mg | 45% |
| Sodium | 427mg | 18% |
| Potassium | 846mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 10106IU | 202% |
| Vitamin C | 46mg | 51% |
| Calcium | 74mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
