Description
This Thai Red Curry Chicken is a flavorful and quick weeknight recipe featuring tender chicken simmered in a rich, spicy coconut curry sauce with fresh herbs and vegetables. Ready in just 25 minutes, it's a delicious dish that pairs perfectly with steamed rice and brings authentic Thai flavors to your table.
Ingredients
Units
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Main Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger root (peeled and finely grated)
- 1 pound chicken breasts (boneless and skinless, cut into bite size pieces)
- 13.5 ounce coconut milk (1 can)
- 2 to 4 tablespoons Thai red curry paste
- 3/4 cup chicken broth (low sodium)
- 5 ounce snow peas (roughly chopped)
- 4 leaves kaffir lime leaves
- 2 teaspoon sugar
- 2 stalks lemongrass (bruised)
- salt and pepper (to taste)
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Heat oil and aromatics: Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the minced garlic and grated ginger, stir-frying for about 30 seconds over high heat until aromatic.
- Cook chicken: Reduce the heat to medium-high and add the chicken pieces. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is no longer pink.
- Add liquids and vegetables: Stir in the coconut milk, Thai red curry paste (start with 2 tablespoons and add more to taste), chicken broth, chopped snow peas, kaffir lime leaves, sugar, salt, pepper, and bruised lemongrass stalks.
- Simmer: Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes, allowing the flavors to meld and the chicken to cook through.
- Finish and serve: Remove the kaffir lime leaves and lemongrass stalks from the pot. Remove from heat, garnish with chopped fresh cilantro, and serve immediately over cooked rice.
Notes
- This recipe is versatile: adjust the amount of red curry paste depending on your heat preference.
- Bruising the lemongrass stalks helps release their flavor—use the back of a knife to lightly crush them before adding.
- You can substitute chicken breasts with chicken thighs for a juicier texture.
- Serve with jasmine or basmati rice to soak up the delicious curry sauce.
- Leftovers store well in the refrigerator for up to 2 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 4 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 73 mg
