Yield: 4
Thai Red Curry Chicken
This deliciously fragrant Thai red curry chicken is simply bursting with flavor and perfect for a cozy night in. Ready in just 30 minutes!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 1 medium red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemongrass, finely chopped
- 3 tablespoons Thai red curry paste
- 1 medium zucchini, cut into 1-inch cubes
- 1 can (14 fl. oz / 400 ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
Instructions
- Heat the oil in a large, deep pan over medium heat and cook the chicken for 5-7 minutes until slightly golden. Remove it from the pan with a slotted spoon and set it aside.
- Add the onion and red bell pepper to the same pan and cook for 4-5 minutes until the onion is translucent.
- Next, stir in the garlic, ginger and lemongrass and cook for a further minute.
- Add the Thai red curry paste and stir to combine. Cook for another minute, then add the zucchini and stir well so they’re covered in paste.
- Stir in the coconut milk and simmer on medium-low heat for 5 minutes or until the sauce thickens.
- Next, stir in the fish sauce and brown sugar, then return the cooked chicken back to the pan and toss well until well covered in sauce.
- Simmer for 2-3 minutes, then add the lime juice and fresh cilantro.
- Season to taste and serve hot over your favorite rice or with naan bread.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 466Total Fat: 29gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 96mgSodium: 618mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 39g
Nutritional information is an estimate provided by an online nutrition calculator.