Chicken in Red Curry and Coconut
Transform your weeknight dinner routine with this vibrant and aromatic Chicken in Red Curry and Coconut, a quick and easy Thai-inspired dish bursting with bold flavors. Tender, bite-sized chicken thighs simmer to perfection in a creamy coconut milk base infused with red curry paste, fragrant garlic, ginger, and optional kaffir lime leaves for a zesty kick. Sweet and savory notes from brown sugar and fish sauce perfectly balance the spice, while crisp red bell peppers, carrots, and fresh Thai basil add color and texture. Serve this one-pot masterpiece over fluffy steamed jasmine rice, and finish with a squeeze of lime for an irresistible burst of freshness. Ready in just 40 minutes, this rich and satisfying red curry is perfect for busy evenings, delivering restaurant-quality flavor in the comfort of your home.
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Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless)
- 400 ml Coconut milk
- 3 tablespoons Red curry paste
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Vegetable oil
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 3 leaves Kaffir lime leaves (optional, torn into pieces)
- 1 large Red bell pepper (sliced)
- 1 large Carrot (julienned or thinly sliced)
- 10 leaves Basil leaves (Thai basil preferred)
- 1 medium Lime (cut into wedges, for serving)
- 4 cups Steamed jasmine rice
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the chopped onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
Add the red curry paste and cook for 2 minutes, stirring constantly, to release the flavors.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Stir in the fish sauce, brown sugar, and kaffir lime leaves (if using). Let simmer for 3 minutes.
Add the chicken pieces to the skillet and cook for 10-12 minutes, stirring occasionally, until the chicken is fully cooked and tender.
Add the red bell pepper and carrot slices and simmer for an additional 5 minutes until the vegetables are tender but still slightly crisp.
Turn off the heat and stir in the fresh basil leaves.
Taste the curry and adjust seasoning with extra fish sauce or sugar as desired.
Serve the chicken in red curry and coconut over steamed jasmine rice with lime wedges on the side.
Nutrition Facts
Calories |
2488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 57.8 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2942 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
