Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •1 tablespoon freshly grated ginger
- •3 cloves garlic, minced
- •5 tablespoons red curry paste, or more to taste
- •1 (13.5 ounce) can full-fat coconut milk
- •4 (5 ounce) boneless, skinless chicken thighs, cut into 1-inch pieces
- •6 lime leaves
- •2 tablespoons fish sauce
- •1 teaspoon brown sugar
- •½ (.6 ounce) package Thai basil
- •2 cups cooked jasmine rice
Instructions
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
Nutritional Facts
Per 4 servings
- Calories: 538
- Carbohydrate: 30g
- Fat: 34g
- Fiber: 2g
- Protein: 28g
- Sugar: 3g
Related Recipes
Thai Red Chicken Curry for Beginners
Easy Red Thai Curry with Chicken and Broccoli
Thai-Inspired Red Curry Shrimp
Instant Pot® Thai Red Curry with Chicken
Thai Red Chicken Curry
Malaysian Red Curry Thighs
Thai Green Curry with Chicken
Instant Pot® Red Thai Curry Chicken
Thai Red Chicken Curry with Pineapple
Red Coconut Curry with Shrimp
Thai Red Curry Chicken Bake
