Red Curry Chicken Recipe

Name: Red Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil spray; 1 cup basmati rice; 1/2 to 3/4 pound chicken breasts or thighs; One 14-ounce can coconut milk, light or regular; 2 to 4 tablespoons red curry paste; 1 1/2 teaspoons fish sauce; 1 teaspoon light brown sugar; Zest of 1 lime, or 1/4 teaspoon lime juice; 5 to 10 fresh basil leaves, stems removed, or 1 teaspoon dried; 2 carrots, sliced into coins; One 15-ounce can chickpeas, drained and rinsed; 2 large handfuls fresh spinach, or one 10-ounce package frozen

Servings: persons

Canola oil spray
1 cup basmati rice
1/2 to 3/4 pound chicken breasts or thighs
One 14-ounce can coconut milk, light or regular
2 to 4 tablespoons red curry paste
1 1/2 teaspoons fish sauce
1 teaspoon light brown sugar
Zest of 1 lime, or 1/4 teaspoon lime juice
5 to 10 fresh basil leaves, stems removed, or 1 teaspoon dried
2 carrots, sliced into coins
One 15-ounce can chickpeas, drained and rinsed
2 large handfuls fresh spinach, or one 10-ounce package frozen

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3
Rinse the rice in a strainer under cold water until the water runs clear.
4
Spread the rice in the pot in an even layer.
5
Place the chicken on the rice.
6
In a medium bowl, whisk the coconut milk, red curry paste, fish sauce, brown sugar, lime zest, and basil.
7
Pour half the mixture over the chicken.
8
Scatter the carrots and then the chickpeas in the pot.
9
Top with the spinach and pour the rest of the coconut mixture over all.
10
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
11
Serve immediately.
12
If the rice is still a bit crunchy, quickly fluff with a fork and replace the lid.
13
Let sit for another 3 to 5 minutes before serving.
14
Calories: 1,013
15
Protein: 43g
16
Carbohydrates: 108g
17
Fat: 45g
18
Cholesterol: 76mg
19
Sodium: 940mg
20
Fiber: 13g

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Canola oil spray, 1 cup basmati rice, 1/2 to 3/4 pound chicken breasts or thighs, One 14-ounce can coconut milk, light or regular, and more.

Yes, Red Curry Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Curry Chicken

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