Thai Red Curry with Chicken Recipe
Thai Red Curry with Chicken wraps tender chicken in a velvety, spiced sauce. It’s creamy, a little sweet, and on the table in 30 minutes with one pan.
Servings: 4
Calories: 472kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 medium red bell pepper chopped
- 3 scallions roughly chopped
- 2 tablespoons red curry paste
- 1 14 ounce can unsweetened coconut milk
- 3-5 wild lime leaves optional
- 1 pound boneless skinless chicken breasts very thinly sliced
- 1 cup fresh pineapple chopped
- 1 cup basil leaves about 1 bunch
- 1 tablespoon palm or brown sugar
- 1 tablespoon fish sauce
Instructions
- Heat 1 tablespoon of vegetable oil over medium-high heat in a non-stick wok or large skillet. Once the oil is shimmering, add the chopped peppers and stir-fry for 2 minutes. Add the chopped scallions and red curry paste to the pan and fry for 1 minute, using a wooden spoon to mash the curry paste into the oil.
- Add the coconut milk, 1/2 cup water, and the wild lime leaves (if using) to the pan and turn the heat down to medium.
- Allow the mixture to come to a boil over medium heat, then add the chicken pieces and simmer, stirring occasionally, for 5–7 minutes, or until the chicken is cooked through. Remove the wild lime leaves from the pan. Stir in the pineapple and basil. Turn off the heat, then stir in the sugar and fish sauce. Taste and add more sugar or fish sauce as needed.
Notes
Store any Thai Red Curry Chicken leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors deepen as it sits, making it a great next-day meal. To freeze, let the curry cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 2 months.
To reheat, thaw in the fridge overnight (if frozen), then warm on the stove over medium heat until hot. Stir occasionally and add a splash of water or coconut milk if the sauce seems too thick.
Nutrition
Serving: 1serving | Calories: 472kcal | Carbohydrates: 21g | Protein: 28g | Fat: 32g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 510mg | Potassium: 891mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2583IU | Vitamin C: 51mg | Calcium: 64mg | Iron: 3mg
