Red Thai Curry Chicken – a delicious recipe with Chicken Thighs, Coconut Milk, Red Curry, Lime, Tamarind paste, Sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the chicken into bite sized pieces and fry with a little salt and pepper until browned, set aside in a bowl.
2
Fry the curry paste until you can smell it....about a minute or so on medium high heat.
3
Reduce the heat to medium and slowly add the coconut milk, stirring constantly.
4
Add the Tamarind Paste and lime leaves (or rind).
5
Continue cooking until you can see some red coloured oil emerging on the surface.
6
Stir in the water and taste, if too salty you can add a bit more water.
7
Add the chicken, fish sauce and most of the cilantro, saving some cilantro for garnish.
8
Simmer for 15-30 minutes with a lid on the frypan.
9
Serve over rice with some chopped cilantro on top as a garnish.
298
kcal
Calories
14
g
Fat
16
g
Carbs
32
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb Boneless Skinless Chicken Thighs, 1 can Coconut Milk, 2 tbsp Red Curry Paste, 3 each Lime Leaves or 1 TBsp of lime rind, and more.
Yes, Red Thai 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.
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