Thai Red Curry Chicken
User Reviews
4.6
582 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
401 kcal
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Course
Main Course, Dinner
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Cuisine
Thai
Thai Red Curry Chicken
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Embark on a flavor-packed journey with this Thai-inspired Red Curry Chicken. A symphony of spices, tender chicken, and a creamy coconut milk base come together to create a dish that's undeniably delicious and comforting. Ready in under 30 minutes, it's a quick culinary adventure right in your kitchen!
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Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger root peeled and finely grated
- 1 pound chicken breasts boneless and skinless and cut into bite size pieces, about 3
- 13.5 ounce coconut milk 1 can
- 2 to 4 tablespoons Thai red curry paste
- ¾ cup chicken broth low sodium
- 5 ounce Snow peas roughly chopped
- 4 leaves kaffir lime leaves
- 2 teaspoon sugar
- 2 stalks lemongrass bruised *
- salt and pepper to taste
- 1 tablespoon fresh cilantro chopped
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Instructions
- Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the garlic and ginger and stir-fry for about 30 seconds over high heat, until it gets aromatic.
- Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
- Stir in the coconut milk, curry paste, chicken broth, snow peas, kaffir lime leaves, sugar, salt, pepper and lemongrass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
- Remove the kaffir lime leaves and lemongrass from the pot. Remove from heat and garnish with fresh cilantro.
- Serve immediately over cooked rice.
Notes
- Thai Red Curry Paste: Start with a smaller amount and add more according to your taste and heat preference.
- Lemongrass: Remember to remove the lemongrass and Kaffir lime leaves before serving.
- Coconut Milk: Use full-fat canned coconut milk for a richer, creamier curry.
- Variations: Feel free to add more vegetables or replace chicken with tofu for a vegetarian option.
- Serving: This curry is best served immediately over steamed rice.
Nutrition Information
Show Details
Serving
1serving
Calories
401kcal
(20%)
Carbohydrates
12g
(4%)
Protein
28g
(56%)
Fat
28g
(43%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
73mg
(24%)
Sodium
160mg
(7%)
Potassium
802mg
(23%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
1608IU
(32%)
Vitamin C
25mg
(28%)
Calcium
58mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 401kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 28g | 56% |
| Fat | 28g | 43% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 160mg | 7% |
| Potassium | 802mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1608IU | 32% |
| Vitamin C | 25mg | 28% |
| Calcium | 58mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
582 reviews
Excellent
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