Thai Red Chicken Curry Recipe

Name: Thai Red Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups jasmine rice; 2 tbsp peanut oil; 1 2/3 lbs boneless skinless chicken thighs, trimmed and cubed; 1 None onion, chopped; 3 cloves garlic, crushed; 2 tbsp Thai red curry paste; 1 None fresh long red chili pepper, halved lengthwise and thinly sliced; 1 tsp ground cumin; 3 None baby eggplant, thickly sliced; 1 tbsp fish sauce; 3 None kaffir lime leaves, thinly sliced; 2/3 cup coconut milk; 6 oz green beans, trimmed and cut into 2-inch lengths; 1/3 cup loosely packed fresh cilantro leaves

Servings: persons

2 cups jasmine rice
2 tbsp peanut oil
1 2/3 lbs boneless skinless chicken thighs, trimmed and cubed
1 None onion, chopped
3 cloves garlic, crushed
2 tbsp Thai red curry paste
1 None fresh long red chili pepper, halved lengthwise and thinly sliced
1 tsp ground cumin
3 None baby eggplant, thickly sliced
1 tbsp fish sauce
3 None kaffir lime leaves, thinly sliced
2/3 cup coconut milk
6 oz green beans, trimmed and cut into 2-inch lengths
1/3 cup loosely packed fresh cilantro leaves

1
Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
2
Meanwhile, heat half the oil in wok on high heat. Stir-fry chicken, in batches, until browned.
3
Heat remaining oil in same wok. Stir-fry onion and garlic until onion softens. Add curry paste, chili pepper and cumin; stir-fry until fragrant. Add eggplant; stir-fry until lightly browned.
4
Return chicken to wok with fish sauce, lime leaves, coconut milk, green beans and 3/4 cup water; stir-fry for 5 mins, or until chicken is cooked through and sauce is slightly thickened.
5
Sprinkle with cilantro and serve with rice.

820

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 14 ingredients. The key ingredients include: 2 cups jasmine rice, 2 tbsp peanut oil, 1 2/3 lbs boneless skinless chicken thighs, trimmed and cubed, 1 None onion, chopped, and more.

Yes, Thai Red 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.

Thai Red Chicken Curry

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