Spicy Thai Chicken Curry Recipe

Name: Spicy Thai Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons peanut oil; 2 lbs boneless skinless chicken breasts; 1 eggplant, cut into chunks; 2 tablespoons red curry paste; 3 ¼ cups coconut milk; 7 ounces snow peas; 4 ounces baby corn; 7 ounces bamboo shoots, drained if canned; 2 tablespoons fish sauce; 1 lime, juice; 2 tablespoons cilantro, chopped; 2 ounces salted peanuts (optional); 2 scallions, sliced

Servings: persons

2 tablespoons peanut oil
2 lbs boneless skinless chicken breasts
1 eggplant, cut into chunks
2 tablespoons red curry paste
3 ¼ cups coconut milk
7 ounces snow peas
4 ounces baby corn
7 ounces bamboo shoots, drained if canned
2 tablespoons fish sauce
1 lime, juice
2 tablespoons cilantro, chopped
2 ounces salted peanuts (optional)
2 scallions, sliced

1
Heat half of the oil in a large wok and stir fry the chicken for 3-4 mins until it has browned and then remove it to a plate.
2
Add the remaining oil and fry the eggplant for 3 minutes until golden.
3
Return the chicken to the wok, add the curry paste and cook for a couple of minutes.
4
Pour the coconut milk into the wok and add the vegetables, bamboo shoots, fish sauce and lime juice.
5
Gently heat for 3-4 mins, to cook the vegetables, then serve in the pan, garnished with the cilantro, peanuts and scallions.

699

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 tablespoons peanut oil, 2 lbs boneless skinless chicken breasts, 1 eggplant, cut into chunks, 2 tablespoons red curry paste, and more.

Yes, Spicy Thai Chicken Curry 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 Thai Chicken Curry

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