Spicy Red Curry Chicken Recipe

Name: Spicy Red Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup unsweetened coconut milk; 2 to 3 teaspoons Thai red curry paste; 1 tablespoon Asian fish sauce; 3 tablespoons vegetable oil; 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks; Salt and freshly ground pepper; 1/2 pound shiitake mushrooms, stemmed, caps quartered; 1 tablespoon very finely chopped fresh ginger; 2 large garlic cloves, very finely chopped; 1/2 cup water; 1 cup frozen baby peas; Toasted peanuts and cilantro leaves, for garnish; Steamed rice and lime wedges, for serving

Servings: persons

2/3 cup unsweetened coconut milk
2 to 3 teaspoons Thai red curry paste
1 tablespoon Asian fish sauce
3 tablespoons vegetable oil
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground pepper
1/2 pound shiitake mushrooms, stemmed, caps quartered
1 tablespoon very finely chopped fresh ginger
2 large garlic cloves, very finely chopped
1/2 cup water
1 cup frozen baby peas
Toasted peanuts and cilantro leaves, for garnish
Steamed rice and lime wedges, for serving

1
In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.
2
Heat a large wok or skillet until very hot.
3
Add 2 tablespoons of the vegetable oil and heat until just smoking.
4
Season the chicken with salt and pepper and add it to the wok in a single layer.
5
Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
6
Transfer the chicken to a plate and pour off the fat in the wok.
7
Add the remaining 1 tablespoon of vegetable oil to the wok.
8
Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes.
9
Add the ginger and garlic and stir-fry for 1 minute.
10
Return the chicken and any accumulated juices to the wok.
11
Add the red curry mixture and the water and bring to a boil.
12
Add the frozen peas and simmer until the liquid is slightly reduced and the peas are warm, 2 to 3 minutes.
13
Transfer the chicken curry to a serving bowl and garnish with peanuts and cilantro.
14
Serve immediately with rice and lime wedges.

564

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 13 ingredients. The key ingredients include: 2/3 cup unsweetened coconut milk, 2 to 3 teaspoons Thai red curry paste, 1 tablespoon Asian fish sauce, 3 tablespoons vegetable oil, and more.

Yes, Spicy 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.

Spicy Red Curry Chicken

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