Thai Red Chicken Curry for Beginners
Recipe by Duan van der Westhuizen from allrecipes.com
Dinner 50 Mins.
Ingredients
6
6 servings
- •2 tablespoons olive oil
- •4 medium shallots, thinly sliced
- •1 medium red bell pepper, julienned
- •1 red chile pepper, finely chopped
- •1 tablespoon minced fresh ginger root
- •3 cloves garlic, minced
- •1 (13.5 ounce) can coconut milk, divided
- •2 teaspoons Thai red curry paste
- •1 ½ pounds skinless, boneless chicken breast, thinly sliced
- •¼ cup chopped Thai basil
- •1 tablespoon brown sugar
- •1 tablespoon lime juice
- •1 teaspoon fish sauce
- •1 cup diced tomatoes
- •¼ cup chopped Thai basil
- •1 stalk scallion, finely chopped
Instructions
- Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
- Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
- Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.
Nutritional Facts
Per 6 servings
- Calories: 345
- Carbohydrate: 14g
- Fat: 21g
- Fiber: 2g
- Protein: 27g
- Sugar: 6g
Related Recipes
Spicy Thai Red Curry
Easy Red Thai Curry with Chicken and Broccoli
Thai Red Chicken Curry
Thai Chicken Curry
Thai Green Curry with Chicken
Instant Pot® Thai Red Curry with Chicken
Thai Red Chicken Curry with Pineapple
Thai-Inspired Red Curry Shrimp
Red Coconut Curry with Shrimp
Instant Pot® Red Thai Curry Chicken
Thai Red Curry Soup
