Thai "Orange" Curry Chicken Recipe

Name: Thai "Orange" Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 -3 boneless skinless chicken breasts (cut into bite sized pieces); 1 (14 ounce) can coconut milk; 2 tablespoons red curry paste; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1 1/2 red bell peppers (chopped); 1 tablespoon yellow curry powder; 1 tablespoon chili paste; 1 1/2 teaspoons lime juice; 1/2 teaspoon sweet basil; 1 garlic clove (minced); 1 tablespoon fresh ginger (grated or minced); 1/2 onion (chopped finely); 1 tablespoon sweet chili sauce; 2 tablespoons olive oil

Servings: persons

2 -3 boneless skinless chicken breasts (cut into bite sized pieces)
1 (14 ounce) can coconut milk
2 tablespoons red curry paste
2 tablespoons fish sauce
1 tablespoon brown sugar
1 1/2 red bell peppers (chopped)
1 tablespoon yellow curry powder
1 tablespoon chili paste
1 1/2 teaspoons lime juice
1/2 teaspoon sweet basil
1 garlic clove (minced)
1 tablespoon fresh ginger (grated or minced)
1/2 onion (chopped finely)
1 tablespoon sweet chili sauce
2 tablespoons olive oil

1
Heat oil in a large skillet over medium heat.
2
Add chicken, and cook just until white on all sides (do not overcook). Remove chicken and drain.
3
Add onion, garlic and ginger and cook until transparent.
4
Add coconut milk, then add the rest of the ingredients. Mix well and let come to a boil.
5
Turn down heat to a simmer, and add chicken back into the skillet. Cover and simmer, stirring about every 10 minutes. I usually simmer it for about a half an hour covered, then remove the cover for the last 10 minutes to thicken a bit.
6
Serve over rice, and enjoy!

236

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 15 ingredients. The key ingredients include: 2 -3 boneless skinless chicken breasts (cut into bite sized pieces), 1 (14 ounce) can coconut milk, 2 tablespoons red curry paste, 2 tablespoons fish sauce, and more.

Yes, Thai "Orange" 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.

Thai "Orange" Curry Chicken

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