Thai Red Curry Chicken (30 Minute Meal)
This Thai red curry chicken comes together in 30 minutes and is made with tender chicken and flavorful curry and is better than takeout.
Ingredients
- 2 tablespoon Vegetable oil
- 2 cloves Garlic grated
- 2 teaspoon Ginger peeled and grated
- 5 tablespoon Red curry paste
- 13.5 oz Coconut milk full fat
- 2 teaspoon Fish sauce
- 1 tablespoon Granulated sugar
- 1 tablespoon Lime juice
- 1 Red pepper cut into slices
- ½ Onion cut into slices
- 1 pound Boneless chicken thighs or chicken tenders
- ¼ cup Cilantro fresh, chopped
- 1 cup Thai basil
Instructions
- Heat oil in a large skillet over medium-high heat and sauté the minced garlic and grated ginger mixing constantly until the garlic is golden brown.
- Add the red curry paste, and cook for about 1 minute stirring constantly until fragrant.
- Add the coconut milk, fish sauce, sugar, and lime juice, and mix it with a wooden spoon until well combined.
- Add the sliced red pepper onion, and chopped cilantro, and mix until combined.
- Bring to a simmer, and then reduce the heat to medium. Simmer covered for about 7-8 minutes.
- Add the chicken pieces, mix, and allow it to simmer until the chicken is cooked, for about 5-7 minutes.
- Add Thai basil, taste to adjust seasoning with more lime or salt, and serve with jasmine rice.
Notes
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken breasts. Ensure that you clean the chicken and that there are no bones for easy eating.
- Ensure you have all the essential ingredients for a true Thai red curry, including fresh ginger and garlic, fresh parsley leaves, fresh thai basil, and a high-quality red curry paste.
- Use full-fat coconut milk for a rich, creamy texture that perfectly complements the spicy curry. Avoid low-fat or "light" varieties, as they won't provide the same luxurious mouthfeel.
- Choose boneless, skinless chicken thighs for the most tender and flavorful results. Cut the chicken into bite-sized pieces to ensure even cooking throughout the dish.
- Allow the curry to simmer gently for 20-30 minutes, allowing the flavors to meld and the chicken to become deliciously tender. Resist the urge to rush the process, as patience is key to achieving the perfect balance of spices.
- When preparing your veggies for cooking, it's important to take the time to cut them into uniform, consistent pieces. This ensures they'll cook evenly throughout, so you end up with a perfectly tender and flavorful result.
- Taste the curry as it simmers and adjust the seasoning as needed. Add a squeeze of lime juice for brightness, and a pinch of sugar to balance the heat.
- Finish the dish with a generous sprinkle of fresh Thai basil, and chopped cilantro. These vibrant garnishes will elevate the visual appeal and add a burst of freshness to each bite.
Nutrition
Calories: 434kcalCarbohydrates: 8gProtein: 17gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 89mgSodium: 270mgPotassium: 408mgFiber: 1gSugar: 4gVitamin A: 2748IUVitamin C: 5mgCalcium: 57mgIron: 4mg
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