Thai Red Curry Chicken Recipe

Name: Thai Red Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (3.5-ounce) bags boil-in-bag jasmine rice; 2 teaspoons olive oil; 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces; 1 medium onion, chopped (about 1 cup); 1 medium green bell pepper, chopped (about 1 cup); 3 garlic cloves, chopped; 1 cup sliced fresh mushrooms; 1 cup grape tomatoes; 1 teaspoon grated peeled fresh ginger; 3/4 teaspoon salt; 1 (13.5-ounce) can light coconut milk; 1 teaspoon red curry paste (such as Thai Kitchen); 1 1/2 tablespoons fresh lime juice; 12 fresh basil leaves, torn; 1 tablespoon chopped fresh cilantro; 2 teaspoons cornstarch; 1 tablespoon water; 5 lime wedges

Servings: persons

2 (3.5-ounce) bags boil-in-bag jasmine rice
2 teaspoons olive oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (about 1 cup)
1 medium green bell pepper, chopped (about 1 cup)
3 garlic cloves, chopped
1 cup sliced fresh mushrooms
1 cup grape tomatoes
1 teaspoon grated peeled fresh ginger
3/4 teaspoon salt
1 (13.5-ounce) can light coconut milk
1 teaspoon red curry paste (such as Thai Kitchen)
1 1/2 tablespoons fresh lime juice
12 fresh basil leaves, torn
1 tablespoon chopped fresh cilantro
2 teaspoons cornstarch
1 tablespoon water
5 lime wedges

1
Cook rice according to package directions, omitting salt and fat. Set aside 2 1/2 cups hot cooked rice. Reserve remaining 1/2 cup rice for another use.
2
While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; saute 8 minutes or until done. Remove chicken from pan; set chicken aside.
3
Add onion and next 6 ingredients to pan; saute 3 minutes or until vegetables are tender.
4
Combine coconut milk and curry paste, stirring with a whisk until smooth; add to vegetable mixture. Add chicken, lime juice, basil, and chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
5
Combine cornstarch and water in a small bowl; add to chicken mixture. Bring to a boil; cook 1 minute or until slightly thickened, stirring constantly. Serve over hot cooked jasmine rice. Squeeze a lime wedge over each serving.

671

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 18 ingredients. The key ingredients include: 2 (3.5-ounce) bags boil-in-bag jasmine rice, 2 teaspoons olive oil, 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces, 1 medium onion, chopped (about 1 cup), and more.

Yes, Thai Red 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 Red Curry Chicken

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