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: 1 tbsp peanut oil; 2 lb chicken thighs, thickly sliced; 1 None medium onion, roughly chopped; 5 oz Thai red curry paste; 1 (13.5 oz) coconut milk; 1 cup chicken stock; 1 1/4 lb butternut squash, peeled, deseeded, roughly chopped; 3 None chard leaves, roughly chopped; 1 tbsp finely grated palm sugar (or brown sugar); 1 None red chili, sliced; 2 tbsp fish sauce; 1 tbsp lime juice; 1/4 cup fresh Thai basil leaves, chopped; 3 oz bean sprouts; None None steamed jasmine rice and lime wedges, to serve

Servings: persons

1 tbsp peanut oil
2 lb chicken thighs, thickly sliced
1 None medium onion, roughly chopped
5 oz Thai red curry paste
1 (13.5 oz) coconut milk
1 cup chicken stock
1 1/4 lb butternut squash, peeled, deseeded, roughly chopped
3 None chard leaves, roughly chopped
1 tbsp finely grated palm sugar (or brown sugar)
1 None red chili, sliced
2 tbsp fish sauce
1 tbsp lime juice
1/4 cup fresh Thai basil leaves, chopped
3 oz bean sprouts
None None steamed jasmine rice and lime wedges, to serve

1
Heat oil in a large wok or frying pan. Working in batches, cook chicken until browned all over. Set aside.
2
Add onion to pan and cook, stirring, until softened. Add curry paste and cook, stirring, until fragrant. Return chicken to pan along with coconut milk, chicken stock and squash. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins, or until squash is tender. Add chard, sugar, chili, fish sauce and lime juice. Cook until chard just wilts.
3
Transfer to a serving bowl and garnish with basil and bean sprouts. Serve with jasmine rice and lime wedges.

1582

kcal

Calories

140

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: 1 tbsp peanut oil, 2 lb chicken thighs, thickly sliced, 1 None medium onion, roughly chopped, 5 oz Thai red curry paste, 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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