In a skillet heat vegetable oil on medium heat. Quickly saute chicken until it is lightly brown on all sides. Sprinkle with salt and ginger.
Add the onions and cook until onions are translucent.
Add in the coconut milk and the curry paste. Stir well as this will deglaze the pan for extra flavor.
Allow the mixture to come to a slight boil. Reduce heat and add the fish sauce, tamarind paste, and lemon grass. Cook for an additional 10 minutes.
Add in the brown sugar and cilantro.
Serve over jasmine rice.
FAQs:
Q: Can I make this dish up in advance?
A: Yes you can make this a day ahead and reheat in the microwave and serve over fresh made rice. It reheats very well but do toss on some fresh chopped cilantro.
Q: How long can I store this dish?
A: I try to use up any leftovers up within one or two days.
Q: Can I freeze Thai red curry chicken?
A: I would not freeze this as the sauce would have a tendency to split and separate upon thawing and that is not good.
Calories: 371kcal | Carbohydrates: 8g | Protein: 38g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 108mg | Sodium: 1141mg | Potassium: 832mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1825IU | Vitamin C: 5.6mg | Calcium: 44mg | Iron: 3mg