Thai Red Chicken Curry Recipe Recipe

Name: Thai Red Chicken Curry Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil; 1 yellow onion, quartered and finely sliced; 1 red bell pepper, quartered, seeded and cut into thin slices; 4 cloves garlic, minced; Kosher salt; 1/4 cup red curry paste; 1 can coconut milk, well shaken; 1 cup low-sodium chicken broth; 3 tablespoons Asian fish sauce; 2 tablespoons fresh lime juice; 2 tablespoons firmly packed brown sugar; 2 1/2 pounds boneless, skinless chicken thighs; 1 can bamboo shoots, rinsed and drained well (optional); 1/2 cup chopped Thai basil leaves, plus more for garnishing; Steamed rice, for serving

Servings: persons

1 tablespoon canola oil
1 yellow onion, quartered and finely sliced
1 red bell pepper, quartered, seeded and cut into thin slices
4 cloves garlic, minced
Kosher salt
1/4 cup red curry paste
1 can coconut milk, well shaken
1 cup low-sodium chicken broth
3 tablespoons Asian fish sauce
2 tablespoons fresh lime juice
2 tablespoons firmly packed brown sugar
2 1/2 pounds boneless, skinless chicken thighs
1 can bamboo shoots, rinsed and drained well (optional)
1/2 cup chopped Thai basil leaves, plus more for garnishing
Steamed rice, for serving

1
In a large saucepan over medium heat, add the oil and warm until hot.
2
Add the onion, bell pepper, garlic, and a pinch of salt, and cook, stirring, until it softens, about 5 minutes.
3
Add the curry paste and stir until it coats the onion and garlic, about 30 seconds.
4
Pour in the coconut milk, chicken broth, fish sauce, lime juice, and brown sugar and stir to combine.
5
Add the chicken and bamboo shoots.
6
Bring to a boil, then reduce the heat to low.
7
Cover and simmer, stirring occasionally, until the chicken is cooked through, about 30 minutes.
8
Taste and season with salt.
9
Stir in the basil and serve over rice, garnishing with additional basil if you like.

755

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: 1 tablespoon canola oil, 1 yellow onion, quartered and finely sliced, 1 red bell pepper, quartered, seeded and cut into thin slices, 4 cloves garlic, minced, and more.

Yes, Thai Red Chicken Curry Recipe 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 Recipe

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