Description
Thai Red Curry Chicken is a quick and flavorful weeknight meal featuring tender chicken simmered in a rich, spicy coconut curry sauce with fresh herbs and vegetables. Ready in just 25 minutes, this dish offers a perfect balance of creamy, spicy, and aromatic flavors, making it a delicious alternative to takeout.
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, about 3)
- 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 and stir-fry for about 30 seconds over high heat until aromatic.
- Cook Chicken: Reduce heat to medium-high and add the chicken pieces. Cook for 4 to 5 minutes until the chicken is no longer pink, stirring occasionally to brown evenly.
- Add Curry Base: Stir in the coconut milk, Thai red curry paste, chicken broth, snow peas, kaffir lime leaves, sugar, salt, pepper, and bruised lemongrass stalks. Bring to a boil, then reduce heat and simmer gently for 10 minutes to allow flavors to meld and chicken to cook through.
- Remove Aromatics and Garnish: Remove the kaffir lime leaves and lemongrass stalks from the pot. Remove from heat and garnish with fresh chopped cilantro.
- Serve: Serve immediately over cooked rice for a complete meal.
Notes
- This recipe is very flexible; adjust the amount of curry paste to suit your preferred spice level.
- For extra vegetables, consider adding bell peppers or bamboo shoots along with the snow peas.
- If you prefer a thicker sauce, simmer a bit longer or stir in a teaspoon of cornstarch mixed with water to thicken.
- To bruise lemongrass, gently crush the stalks with the back of a knife to release flavor.
- Serve with jasmine rice or brown rice for a wholesome meal.
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
