Description
This Thai Red Curry Chicken features tender bite-sized chicken pieces simmered in a rich and spicy coconut milk curry sauce enhanced with fresh herbs and vegetables. Ready in just 25 minutes, this flavorful dish is perfect for a quick weeknight dinner and pairs beautifully with steamed rice.
Ingredients
Units
Scale
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, then stir-fry for about 30 seconds over high heat until fragrant.
- Cook chicken: Reduce the heat to medium-high and add the bite-sized chicken pieces to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is no longer pink inside.
- Add liquids and vegetables: Stir in the coconut milk, Thai red curry paste (use 4 tablespoons for more heat), chicken broth, chopped snow peas, kaffir lime leaves, sugar, salt, pepper, and bruised lemongrass stalks. Bring the mixture to a boil.
- Simmer the curry: Once boiling, reduce the heat to low and let the curry simmer gently for 10 minutes to allow 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 fresh chopped cilantro, and serve immediately over cooked rice.
Notes
- This dish is versatile—adjust the amount of red curry paste to control the spice level.
- Use low sodium chicken broth to better manage saltiness.
- If kaffir lime leaves are unavailable, substitute with a small amount of lime zest for a similar citrus aroma.
- The lemongrass stalks should be bruised to release flavor but removed before serving as they are tough to eat.
- Serve over jasmine or basmati rice for a complete meal.
- Leftovers can be refrigerated up to 2 days and reheated gently to preserve texture and flavor.
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
