Thai Red Curry Chicken
Classic Thai Red Curry Chicken pairs tender chicken with coconut milk, red curry paste, spices, and cilantro in a rich, creamy curry that takes about 30 minutes.
Servings: 6 servings
Ingredients
- 2 lbs. chicken tenders or breast cut into 1-inch cubes
- 1 large onion petite diced and split into two
- 3 tbsps. vegetable oil
- ¼ cup Thai red curry paste
- ¾ cup coconut milk
- ½ cup water
- 1 tbsp. black pepper
- 1 tbsp. grated ginger
- ¼ cup shallots sliced
- 2 tbsps. cilantro chopped
- 2 cloves garlic minced
- 2 tbsps. fresh lime juice
- 1 tsp. salt
Instructions
- Cut the chicken into 1-inch cubes.
- Dice the onions, slice the shallots, grate the ginger, chop the cilantro, and mince the garlic.
- Heat 2 tablespoons of vegetable oil in a pan. Caramelize half of the onion, then add the chicken. Cook the chicken until lightly browned but not cooked through. Transfer it to a bowl and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the same pan and caramelize the remaining onion. Add the garlic and sauté for 30 seconds. Add the ginger, lime juice, shallots, black pepper, salt, and Thai red curry paste. Stir well and cook for another 30 seconds.
- Pour the coconut milk and water into the pan and stir well. Simmer the curry sauce over low heat for 2-3 minutes.
- Add the chicken and cilantro to the curry sauce. Simmer over low heat for another 3-4 minutes.
- Remove the pan from the heat. Garnish the Thai red curry chicken with fresh cilantro and sliced serrano peppers.
Notes
- For milder heat, remove the seeds and ribs from the jalapeños before adding them.
- You can also cook the vegetables ahead of time and add them near the end, cooking them with the chicken for a few minutes.
Nutrition
Calories: 331kcal | Carbohydrates: 8g | Protein: 34g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 504mg | Potassium: 760mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1947IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 2mg