Thai Red Curry Chicken
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
451 kcal
-
Course
Main Course
-
Cuisine
Thai
Thai Red Curry Chicken
Description
The Thai Red Curry Chicken recipe features thinly sliced chicken breast or thighs marinated briefly with cornstarch, oyster sauce, and oil to keep the meat tender during cooking. The cooking process starts with stir-frying the chicken until lightly browned and mostly cooked. Aromatics like garlic and ginger are then sautéed before adding the red curry paste and brown sugar to build depth and balance heat with sweetness. The vegetables—onion wedges, bell pepper, green beans, and bamboo shoots—are stirred in to provide texture and freshness. Coconut milk is added last to create the characteristic creamy Thai curry sauce, simmered gently to marry all the flavors. The final addition of Thai basil leaves enriches the aroma and finishes the dish with herbaceous brightness.
This red curry pairs well with steamed jasmine rice or sticky rice to balance the warm spices and creamy sauce. It works well as a main dish for lunch or dinner, offering a wholesome option with vegetables and protein combined in a single pan.
Ingredients
For the chicken:
- 1 pound chicken breast thinly sliced, boneless skinless, or thighs
- 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 onion cut into small wedges, small
- 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 basil leaves Thai variety
- 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!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 451 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
