Red Curry Chicken Recipe

Name: Red Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp vegetable oil; 1 can (4 oz) red curry paste; 3 clove garlic, minced; 1 Shallot, minced; 2 chicken breasts, chopped into bite size; 2 can coconut milk; 2 potatoes, peeled and cut into bite size; 1 onion, sliced; 1 cup baby carrots; 2 tbsp fish sauce; 1 tbsp palm sugar; 3 kaffir lime leaves; 1 bunch Thai basil leaves, chopped; 2 sliced red hot peppers (optional)

Servings: persons

2 tbsp vegetable oil
1 can (4 oz) red curry paste
3 clove garlic, minced
1 Shallot, minced
2 chicken breasts, chopped into bite size
2 can coconut milk
2 potatoes, peeled and cut into bite size
1 onion, sliced
1 cup baby carrots
2 tbsp fish sauce
1 tbsp palm sugar
3 kaffir lime leaves
1 bunch Thai basil leaves, chopped
2 sliced red hot peppers (optional)

1
Heat oil in large pot.
2
Add garlic, shallots, and red curry paste, stir until fragrant.
3
Add chicken and saute until no longer pink.
4
Add coconut milk, potatoes, carrots, onions and kaffir lime leaves.
5
Season with palm sugar and salt to taste.
6
Cook until tender.
7
Remove from heat and garnish with basil and hot pepper.
8
Serve with rice or French bread.

405

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 14 ingredients. The key ingredients include: 2 tbsp vegetable oil, 1 can (4 oz) red curry paste, 3 clove garlic, minced, 1 Shallot, minced, 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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