Thai Red Curry Chicken Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
371 kcal
-
Course
Main Course
-
Cuisine
Thai
Thai Red Curry Chicken Recipe
Description
This recipe sautés bite-sized chicken breast cubes with minced onion and seasoning including salt and fresh ground ginger. The addition of coconut milk and red curry paste deglazes the pan and forms a creamy, spicy sauce base. The curry is seasoned further with fish sauce for depth, tamarind paste to introduce subtle tartness, lemongrass for herbal notes, and a touch of brown sugar to balance flavors.
Cooking the mixture through at medium heat allows the spices and aromatics to permeate the chicken. Fresh chopped cilantro added near the end adds a herbaceous finish. The curry is traditionally served over fragrant jasmine rice, which absorbs the sauce well.
While the recipe reheats well and can be prepared a day ahead, it is recommended to avoid freezing due to potential sauce separation. Adding fresh cilantro when reheating helps refresh the flavor.
Ingredients
- 1 ½ chicken breast cut into 2 inch cubes, boneless, skinless
- 1 onion small, minced
- 1 Tbsp vegetable oil
- 1 tsp kosher salt
- 1 tsp ginger ground, fresh
- 8 oz coconut milk
- 3 Tbsp red curry paste
- 1 Tbsp fish sauce
- 1 Tbsp tamarind paste
- 1 tsp lemongrass
- 1 Tbsp cilantro chopped
- ¼ tsp brown sugar
Instructions
- In a skillet heat vegetable oil on medium heat. Quickly saute chicken until it is lightly brown on all sides. Sprinkle with salt and ginger.
- Add the onions and cook until onions are translucent.
- Add in the coconut milk and the curry paste. Stir well as this will deglaze the pan for extra flavor.
- Allow the mixture to come to a slight boil. Reduce heat and add the fish sauce, tamarind paste, and lemon grass. Cook for an additional 10 minutes.
- Add in the brown sugar and cilantro.
- Serve over jasmine rice.
Notes
- This curry can be prepared a day in advance and reheated in the microwave, served with freshly steamed rice.
- Use leftovers within one to two days for best flavor and quality.
- Freezing is not recommended as the coconut milk and other ingredients may separate on thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 8g | 3% |
| Protein | 38g | 76% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 108mg | 36% |
| Sodium | 1141mg | 48% |
| Potassium | 832mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1825IU | 37% |
| Vitamin C | 5.6mg | 6% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
