Thai Chicken Curry With Dried Apricots Recipe

Name: Thai Chicken Curry With Dried Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 tablespoons vegetable oil (don't use olive oil); 2 small onions, chopped (can use shallots also); 1 tablespoon garlic, chopped (or to taste); 1 small red bell pepper, chopped; 1 tablespoon Thai red curry paste; 1 tablespoon minced fresh ginger; 1 1/2 lbs boneless skinless chicken breasts, cut into pieces; 2 (14 ounce) cans unsweetened coconut milk; 3 tablespoons mango chutney (can use more to taste); 1/2 cup chopped fresh cilantro; 3/4 cup dried apricot, halved (can add in (to taste); steamed rice

Servings: persons

3 -4 tablespoons vegetable oil (don't use olive oil)
2 small onions, chopped (can use shallots also)
1 tablespoon garlic, chopped (or to taste)
1 small red bell pepper, chopped
1 tablespoon Thai red curry paste
1 tablespoon minced fresh ginger
1 1/2 lbs boneless skinless chicken breasts, cut into pieces
2 (14 ounce) cans unsweetened coconut milk
3 tablespoons mango chutney (can use more to taste)
1/2 cup chopped fresh cilantro
3/4 cup dried apricot, halved (can add in (to taste)
steamed rice

1
In a heavy skillet heat oil over medium heat.
2
Add in onions, garlic and red bell pepper; saute for about 5 minutes.
3
Add in red curry paste and minced ginger; saute for about 1 minute longer.
4
Add in the cubed chicken breast and cook, stirring for 5 minutes; transfer the chicken to a bowl.
5
Add in 2 cans unsweetened coconut milk and dried apricots to skillet and boil until mixture is reduced to about 2-1/2 cups (this should take about 10 minutes).
6
Add in mango chutney and half of the chopped fresh cilantro; mix to combine.
7
Return the cooked chicken back to the skillet and season with salt and pepper to taste.
8
Sprinkle with remaining cilantro.
9
Serve over rice.

1013

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 -4 tablespoons vegetable oil (don't use olive oil), 2 small onions, chopped (can use shallots also), 1 tablespoon garlic, chopped (or to taste), 1 small red bell pepper, chopped, and more.

Yes, Thai Chicken Curry With Dried Apricots 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.

That's it — enjoy your meal!

Thai Chicken Curry With Dried Apricots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions