5.0 from 144 votes
Thai Red Curry Chicken
This Thai red curry chicken recipe is a restaurant-quality dish with a great variety of flavors and textures. Serve with steamed rice, and dinner is set.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 451 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
For the chicken:
- 1 pound boneless skinless chicken breast or thighs (thinly sliced)
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon neutral oil
- 1 teaspoon oyster sauce
For the rest of the dish:
- 2 tablespoons neutral oil
- 2 cloves garlic (minced)
- 2 lices ginger (minced)
- 4 ounces Thai red curry paste (4 ounces/115g = 1 can; or to make the recipe milder, start with 1/2 a can)
- 2 teaspoons brown sugar (or palm sugar)
- 1 small onion (cut into small wedges)
- 1/2 red bell pepper
- 4 ounces green beans (ends trimmed, and cut in half crosswise)
- 5 ounces bamboo shoots (drained)
- 1 tablespoon fish sauce
- 13.5 ounces coconut milk (13.5 ounces/400ml = 1 can)
- 1/2 cup Thai basil leaves
- cilantro (for garnish, optional)
Instructions
- Combine the sliced chicken with the water, cornstarch, oil, and oyster sauce. Mix well to combine, and set aside for 15 minutes while you prepare the other ingredients for the dish.
- When you’re ready to cook, heat a wok or cast iron/carbon steel skillet until it just starts to smoke. Add 1 tablespoon oil, and spread it around to coat. Add the chicken, and stir-fry until the chicken is mostly cooked and lightly browned. Turn off the heat, remove the chicken to a bowl, and set aside.
- Over medium-low heat, add the remaining 1 tablespoon oil to the pan, along with the garlic and ginger, and fry for 1 minute until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar.
- Add the onion, bell pepper, green beans, bamboo shoots, and fish sauce, and fry for 2 minutes, until the onions begin to wilt. Then reduce the heat to medium, and add the coconut milk. Bring to a simmer. (From this point on, keep the curry at a simmer. Avoid boiling it too high, or the coconut milk may split and have a grainy appearance.)
- Stir in the chicken, and simmer for 1 more minute. Finally, stir in the Thai basil, just until it wilts. Garnish with cilantro if desired, and serve!
Cup of Yum
Nutrition Information
Calories
451kcal
(23%)
Carbohydrates
19g
(6%)
Protein
24g
(48%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
0.04g
Cholesterol
58mg
(19%)
Sodium
1583mg
(66%)
Potassium
814mg
(23%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
5301IU
(106%)
Vitamin C
29mg
(32%)
Calcium
103mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 451
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 58mg | 19% |
| Sodium | 1583mg | 66% |
| Potassium | 814mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5301IU | 106% |
| Vitamin C | 29mg | 32% |
| Calcium | 103mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.