Thai Chicken Curry
Immerse yourself in the bold, aromatic flavors of Thailand with this delectable Thai Chicken Curry recipe! Featuring tender chicken pieces simmered in a velvety coconut milk sauce, this dish bursts with the spicy warmth of red curry paste, the tangy brightness of lime juice, and the savory depth of fish sauce. Sliced bell peppers and bamboo shoots add vibrant color and texture, while fragrant kaffir lime leaves and fresh Thai basil elevate the dish with authentic Thai aroma. Ready in just 45 minutes, this one-pot wonder is perfect for weeknight dinners or entertaining guests. Serve it over fluffy jasmine rice for a satisfying, restaurant-quality meal that’ll transport your taste buds straight to Bangkok!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 14 ounces coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 3 kaffir lime leaves
- 2 bell peppers, sliced
- 8 ounces bamboo shoots, drained
- 0.25 cup Thai basil leaves
- 4 cups jasmine rice, cooked
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
Heat the vegetable oil in a large pot or deep skillet over medium-high heat.
Add the red curry paste to the hot oil and sauté for about 1-2 minutes until the paste is fragrant and deepens in color.
Add the chicken pieces to the pot and cook, stirring frequently, until they start to brown, about 5 minutes.
Pour in the coconut milk and stir to combine with the curry paste and chicken.
Add the fish sauce, brown sugar, lime juice, and kaffir lime leaves. Stir to incorporate.
Bring the mixture to a gentle simmer, then reduce the heat to low and let cook for about 15 minutes.
Add the sliced bell peppers and bamboo shoots to the pot. Allow them to cook until they are tender, about 5 minutes.
Stir in the Thai basil leaves and cook for an additional minute until they are wilted.
Remove the kaffir lime leaves before serving.
Serve the curry hot over jasmine rice.
Nutrition Facts
Calories |
2715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3761 mg | 164% | |
| Total Carbohydrate | 382.5 g | 139% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 53.4 g | ||
| Protein | 182.1 g | 364% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 417 mg | 32% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4006 mg | 85% | |
*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.
