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: 1 pound boneless chicken thighs; 4 tablespoons olive oil divided; 3 cloves garlic minced; 8 tablespoons Thai red curry paste; 14 ounces coconut milk; 2 cups hot water; 4 tablespoons fish sauce; 3 tablespoons fresh ginger minced; 1/2 whole red onion sliced; 4 Thai bird chilies minced, optional; 1 whole red bell pepper cored and sliced; 1 cup grape tomatoes; 1 cup thai basil Fresh, chopped; 1/2 cup fresh cilantro chopped; 1/2 cup scallions chopped; jasmine rice Serve with, Cooked

Servings: persons

1 pound boneless chicken thighs
4 tablespoons olive oil divided
3 cloves garlic minced
8 tablespoons Thai red curry paste
14 ounces coconut milk
2 cups hot water
4 tablespoons fish sauce
3 tablespoons fresh ginger minced
1/2 whole red onion sliced
4 Thai bird chilies minced, optional
1 whole red bell pepper cored and sliced
1 cup grape tomatoes
1 cup thai basil Fresh, chopped
1/2 cup fresh cilantro chopped
1/2 cup scallions chopped
jasmine rice Serve with, Cooked

1
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium high heat. Place chicken skin side down and cook for several minutes, or until skin is crisp and golden brown. (Don't worry about cooking the chicken at this point. You just want to give the skin some great color.) Remove from the skillet and cut into slices. I also removed the skin but that's completely up to you. Set aside.
2
Reduce heat to medium low. If oil isn't overly brown, go ahead and add the minced garlic to the pan. (If oil is to brown, pour it off and add some new oil.) Add red curry paste to the pan and stir. Cook paste for several minutes to release the flavors. Pour in the coconut milk, hot water, fish sauce, and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients.
3
In a separate pot heat 2 tablespoons oil over medium high heat. Add sliced onions and bell pepper and cook for several minutes. Make sure the pan is hot, then add sliced chicken and stir. Cook for 3 to 4 minutes. Add tomatoes and cook for 2 minutes.
4
Taste curry sauce, which should be slightly thickened by now. Add more spice if needed. Pour curry sauce into the pot with the veggies, chilies, and chicken. Stir to combine and allow to bubble and simmer for a good 10 to 15 minutes. Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening. Remove from heat and add scallions. Allow to sit for 5 minutes. At the last minute, stir in lots of chopped basil and cilantro. Serve immediately over jasmine rice.

450

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 pound boneless chicken thighs, 4 tablespoons olive oil divided, 3 cloves garlic minced, 8 tablespoons Thai red curry paste, 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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