Thai Red Chicken Curry
User Reviews
5
Thai Red Chicken Curry
Description
The Thai Red Chicken Curry combines bite-sized chicken breast with a flavorful sauce made from coconut milk and red curry paste. Sauteed onion and jalapeño build a mild heat base, while garlic enriches the savory aroma. Simmering the chicken in this fragrant blend lets it absorb the curry flavors fully. The addition of lime zest brightens the dish, and brown sugar balances the spices with a hint of sweetness. Optional fish sauce and chili garlic sauce can be added to deepen the umami and heat levels. Freshly chopped Thai basil or cilantro stirred in at the end provides a burst of freshness and herbaceous notes.
Typically served over steamed jasmine rice, this curry can be a filling main course. The sauce thickness can be adjusted by adding extra chicken broth, accommodating preference for a richer or lighter texture. The balance between spice, sweetness, and acidity makes this curry versatile for a comforting meal.
The original notes suggest adding more chicken broth if a thinner sauce is desired, allowing some customization in consistency.
Ingredients
- 1 Tablespoon neutral cooking oil generic cooking oil
- 1/2 large onion (diced)
- 1 jalapeño (diced)
- 4 garlic finely diced, cloves
- (1) ounce can coconut milk full-fat, canned
- 1/4 cup red curry paste (may add 1 Tablespoon more for extra flavor)
- 1/2 cup chicken broth
- 1 1/2 lbs. chicken breast (cut into bite-size pieces)
- 2 Tablespoons brown sugar
- 1 teaspoon lime from one lime, fresh, zest
- 1 1/2 teaspoons salt (or more to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon fish sauce (optional)
- 1 teaspoon Chili garlic sauce (optional but adds flavor)
- 1/4 cup Thai basil chopped, or cilantro
- jasmine rice
Instructions
- In a large skillet or pot, heat oil over medium-high heat. Add onion and jalapeno and cook for about 5 minutes, stirring often. Add garlic and cook for 1 minute longer.
- Add coconut milk, red curry paste, chicken broth, chicken breast, and brown sugar. Reduce heat to medium-low and let it simmer for about 15 minutes, or until chicken is no longer pink.
- Stir in lime zest, salt, pepper, fish sauce, chili garlic sauce (if adding) and basil or cilantro. Taste for seasonings. If you desired a thinner sauce, add 1/4 cup more chicken broth.
- Serve over white rice and top with more Thai basil or cilantro, if desired.
Notes
- Add extra chicken broth (about 1/4 cup) to make the curry sauce thinner if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 1089mg | 45% |
| Potassium | 559mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1936IU | 39% |
| Vitamin C | 8mg | 9% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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