Thai Red Curry Chicken
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 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
Description
Thai Red Curry Chicken combines tender pieces of chicken breast cooked in a sauce of coconut milk and Thai red curry paste, enhanced with fresh garlic, ginger, lemongrass, and kaffir lime leaves for authentic aromatic notes. The sauce also includes chicken broth and sugar to provide balance and depth. Snow peas introduce a crisp vegetable texture.
The chicken is first sautéed until no longer pink, then simmered gently with the sauce ingredients until combined and flavorful. After cooking, the lemongrass stalks and lime leaves are removed, leaving a smooth sauce that is rich and fragrant without being overly spicy.
Ideally served immediately over steamed rice, the dish is finished with fresh cilantro for a bright herbal note. The recipe suggests adjusting the amount of curry paste to personal taste and heat tolerance and highlights the use of full-fat coconut milk for a creamier texture.
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 teaspoon ginger root peeled and finely grated, fresh
- 1 pound chicken breast 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 talks lemongrass bruised *
- salt to taste
- black pepper to taste
- 1 tablespoon cilantro chopped, fresh
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
- Adjust the quantity of Thai red curry paste to control heat level.
- Remove lemongrass stalks and kaffir lime leaves before serving to avoid tough pieces.
- Using full-fat canned coconut milk yields a richer curry.
- Optional to add vegetables or swap chicken with tofu for a vegetarian version.
- Serve the curry immediately over steamed rice to enjoy optimal texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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