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 chicken breast half, diced into bite size; 2 tablespoons oil, divided; 2 garlic, chopped; 1 shallot, chopped; 1 lemongrass, end parts removed and smashed to release fragrance; 2 tablespoons red curry paste mixed in 2t water; 3 tablespoons chicken stock; ½ cup fried tofu, cut in half; 3 kaffir lime leaves; 1 inch ginger, piece peeled and sliced; 1 tomatoes, sliced into wedges; 200 g coconut milk mixed in 1/2c water; 1 Japanese eggplant, sliced into desired size; 1 teaspoon brown sugar; 1 teaspoon fish sauce; some chopped cilantro (to garnish)

Servings: persons

1 chicken breast half, diced into bite size
2 tablespoons oil, divided
2 garlic, chopped
1 shallot, chopped
1 lemongrass, end parts removed and smashed to release fragrance
2 tablespoons red curry paste mixed in 2t water
3 tablespoons chicken stock
½ cup fried tofu, cut in half
3 kaffir lime leaves
1 inch ginger, piece peeled and sliced
1 tomatoes, sliced into wedges
200 g coconut milk mixed in 1/2c water
1 Japanese eggplant, sliced into desired size
1 teaspoon brown sugar
1 teaspoon fish sauce
some chopped cilantro (to garnish)

1
Heat 1T oil in the sauce pot over medium high heat until hot.
2
Add chicken pieces and saute until done.
3
Remove from pot and set aside.
4
Add garlic, shallot, lemongrass into the pot and saute until fragrant, about 10 seconds.
5
Add curry paste and another 1T oil, fry for 30 seconds.
6
Add chicken stock and mix well.
7
Add tofu, chicken, ginger, kaffir lime leaves, tomato slices, and stir them well.
8
Pour coconut milk into the pot and add eggplants.
9
Season with brown sugar and fish sauce.
10
Cover the lid and cook for 5 minutes adjusting heat.
11
When done, taste the curry to see if you need more fish sauce.
12
Adjust the amount of fish sauce for your liking.
13
Serve hot with rice and some chopped cilantro sprinkled on top.

296

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 16 ingredients. The key ingredients include: 1 chicken breast half, diced into bite size, 2 tablespoons oil, divided, 2 garlic, chopped, 1 shallot, 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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