Thai-Inspired Red Curry Chicken
Whip up this easy curry any night for a taste of takeout in 30 minutes at home. It’s easy to make mild for kids or spice up for fire enthusiasts, and poaching the chicken keeps it deliciously tender and full of flavor.
Servings: 4
Calories: 437kcal
Ingredients
- 1 Tablespoon canola oil
- 1/2 medium red bell pepper cut into thin strips
- 1/2 cup shredded carrots
- 1/4 cup thinly-sliced green onions
- 3 cloves garlic minced
- 1 (14 ounce) can unsweetened coconut milk I prefer full-fat
- 2 Tablespoons Thai red curry paste see note
- 2 Tablespoons fish sauce
- 2 Tablespoons brown sugar
- 1 and 1/4 pounds chicken breasts thinly-sliced and cut into 1-inch pieces
- 1 Tablespoon lime juice
- 2-3 Tablespoons chopped fresh cilantro
Instructions
- Warm the oil in a large skillet over medium heat. Add the bell pepper and carrots. Cook for 1-2 minutes, then add the white parts of the chopped green onions and the minced garlic. Cook for another 1-2 minutes, until the veggies are beginning to soften but not yet turn brown.1 Tablespoon canola oil, 1/2 medium red bell pepper, 1/2 cup shredded carrots, 1/4 cup thinly-sliced green onions, 3 cloves garlic
- Stir in the coconut milk, curry paste, fish sauce, and brown sugar. Whisk into a smooth sauce and increase the heat slightly to bring everything to a rapid simmer. Reduce heat to medium-low and let it bubble gently for 3-4 minutes, until slightly thickened.1 (14 ounce) can unsweetened coconut milk, 2 Tablespoons Thai red curry paste, 2 Tablespoons fish sauce, 2 Tablespoons brown sugar
- Keep the sauce at a gentle simmer and add the pieces of chicken. Continue to cook, stirring occasionally, for 5-6 minutes, just until the chicken is cooked through.1 and 1/4 pounds chicken breasts
- Stir in the lime juice, then sprinkle cilantro on top. Sample and season with more lime juice, if desired, or a touch more brown sugar if you want it more sweet.1 Tablespoon lime juice, 2-3 Tablespoons chopped fresh cilantro
- Serve right away over rice or rice noodles, with extra cilantro and the green parts of the chopped green onions on top. Enjoy!
Notes
- Curry Paste: I use Thai Kitchen brand, which is fairly mild and very widely available. If you use a custom blend or a paste from a local Thai grocer, it may be significantly more spicy, so proceed with caution if you’ve got picky eaters at the table.
- Heat: If you want to add extra heat in a controlled way, add a small amount of jalapeno pepper -- just the green parts, chopped, for a bit of heat, or a few of the seeds for more -- hot sauce, red pepper flakes, or a genuine bird's eye or Thai chili, if you can find one.
- Recipe: Adapted from Once Upon a Chef.
Nutrition
Calories: 437kcal | Carbohydrates: 13g | Protein: 33g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 91mg | Sodium: 898mg | Potassium: 874mg | Fiber: 1g | Sugar: 8g | Vitamin A: 4379IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 4mg