Thai Red Curry Chicken Recipe
The fabulous flavors of ginger, coconut milk, and red curry paste are combined to create a dish that is a favorite in Thailand. Serve with rice and enjoy.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: Change to adjust-> 4
Calories 371 kcal
Ingredients
- 1 ½ boneless, skinless chicken breasts cut into 2 inch cubes
- 1 onion small, minced
- 1 Tbsp vegetable oil
- 1 tsp Kosher salt
- 1 tsp ginger ground, fresh
- 8 oz coconut milk
- 3 Tbsp red curry paste
- 1 Tbsp fish sauce
- 1 Tbsp tamarind paste
- 1 tsp lemongrass
- 1 Tbsp cilantro chopped
- ¼ tsp brown sugar
Instructions
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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.
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Add the onions and cook until onions are translucent.
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Add in the coconut milk and the curry paste. Stir well as this will deglaze the pan for extra flavor.
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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.
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Add in the brown sugar and cilantro.
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Serve over jasmine rice.
Recipe Notes
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.
Nutrition Facts
Thai Red Curry Chicken Recipe
Amount Per Serving
Calories 371
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 14g88%
Cholesterol 108mg36%
Sodium 1141mg50%
Potassium 832mg24%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 38g76%
Vitamin A 1825IU37%
Vitamin C 5.6mg7%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.