Thai Red Curry Chicken Recipe
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 people
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Calories
333 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry Chicken Recipe
Description
This Thai Red Curry Chicken showcases boneless, skinless chicken cooked in a blend of red curry paste and creamy coconut milk, which forms a rich and slightly spicy sauce. Diced shallots are sautéed first to provide a mild aromatic base. The inclusion of brown sugar counterbalances the curry's assertive notes, and fish sauce brings umami depth. Kafir lime leaves, when available, impart a fresh citrus layer unique to Thai curries.
The red bell pepper is added towards the end to keep its texture and color vibrant. The curry is simmered gently to allow flavors to meld and the chicken to become tender. Serving it over rice helps absorb the flavorful sauce, and cilantro and lime wedges on the side contribute brightness at serving time.
Optional tweaks include adding extra chili for increased heat or incorporating other vegetables alongside the bell pepper. Proper cookware such as a Dutch oven helps achieve even heat distribution, preventing hotspots that might burn the curry paste.
Storage recommendations include refrigerating leftovers for up to 3 days or freezing for three months, ensuring practical meal prep possibilities.
Ingredients
- 2 tablespoons vegetable oil
- 2 shallot diced
- 1½ pounds chicken breast cut into 1-inch cubes, boneless, skinless
- 3 tablespoons red curry paste
- 13.5 ounces coconut milk 1 can
- 3 kafir lime leaves optional, but recommended
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 red bell pepper sliced
- cilantro optional, for garnish, chopped, fresh
- lime optional, for garnish, wedges
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
- Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
- Slowly pour in the coconut milk. Stir in the lime leaves, brown sugar, and fish sauce. Cover and simmer for 15 minutes.
- Uncover, add in the red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender. Serve over rice and garnish with cilantro and a juicy squeeze of lime.
Notes
- Store leftover curry in an airtight container refrigerated for up to 3 days or frozen for up to 3 months.
- Use a Dutch oven or heavy-bottomed pan to prevent burning and ensure even cooking of the curry paste.
- For extra spiciness, add a diced red chili with the shallots.
- Additional vegetables can be added with the bell pepper and simmered until tender.
- Kafir lime leaves provide authentic fragrance but can be omitted if unavailable without replacement.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 73mg | 24% |
| Sodium | 379mg | 16% |
| Potassium | 638mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1870IU | 37% |
| Vitamin C | 29mg | 32% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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