Thai Red Curry Chicken
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
45 mins
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Calories
702 kcal
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Cuisine
Thai
Thai Red Curry Chicken
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This red curry chicken is both spicy and sweet, in a delicious coconut broth, it will make your taste buds sing.
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Ingredients
- 1.5 pounds boneless skinless chicken breast (sliced thin into 2 inch long pieces)
- 1/2 teaspoon kosher salt (+ more to taste)
- 1/4 teaspoon fresh ground black pepper
- 3 tablespoons olive oil (divided)
- 1/2 yellow onion (diced (1/3 cup))
- 2 inches fresh ginger (peeled, and minced)
- 6 cloves garlic (peeled and minced)
- 2 bell peppers (color of choice, seeda and stem removed, cut into 1/4 inch strips)
- 1 tablespoon oyster sauce
- 1 teaspoon coconut sugar (or light brown sugar)
- 2 tablespoons red curry paste
- 13.5 ounces full fat coconut milk
- 1 1/2 cups broccoli florets (trimmed to bite size pieces)
- 2 sliced chiles (serrano or jalapeño)
- 1 cup jasmine rice (cooked to package instructions)
- Garnish: fresh basil and cilantro leaves
Instructions
- Prepare rice according to package
- In a cast iron skillet over medium/high heat, add 1 tbsp of olive oil and add sliced chicken. Season with kosher salt and fresh ground black pepper, sear each side for 3-4 minutes until golden brown. Remove from skillet and set aside (chicken will finish cooking in the broth).
- Lower the heat to medium, add 2 tbsp of olive oil and the yellow onion. Sauté for 3 minutes. Add in the minced ginger and garlic and sauté for 1 more minute until garlic is fragrant. Add in 2 tbsp of red curry paste and stir to combine ingredients. Add in the coconut milk, fish sauce, and coconut sugar and stir to combine. Add in the chicken, the bell peppers, and half of the chiles [see note]. Cover with lid and lower the heat, simmer for 15 minutes.
- While the broth simmers, place broccoli in a microwave safe bowl and fill with 1/2 inch of water. Place a paper towel on top and microwave for 3 minutes. Broccoli should be bright green and steamed. Drain.
- Once broth is done simmering, add in the broccoli, stir to combine and taste. Add in more kosher salt or fresh ground black pepper if desired. Garnish with leftover chiles, fresh basil, and fresh cilantro. Serve over the white rice.
Equipments used:
Notes
- If you don't want the broth spicy, do not add in the chiles until the end when garnishing.
- When storing, store the rice and the curry in separate containers
Nutrition Information
Show Details
Calories
702kcal
(35%)
Carbohydrates
51g
(17%)
Protein
44g
(88%)
Fat
37g
(57%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
0.02g
Cholesterol
109mg
(36%)
Sodium
644mg
(27%)
Potassium
1192mg
(34%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3337IU
(67%)
Vitamin C
114mg
(127%)
Calcium
84mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 44g | 88% |
| Fat | 37g | 57% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 109mg | 36% |
| Sodium | 644mg | 27% |
| Potassium | 1192mg | 25% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3337IU | 67% |
| Vitamin C | 114mg | 127% |
| Calcium | 84mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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