Description
This Thai Red Curry Chicken recipe features tender bite-sized chicken pieces simmered in a rich and spicy coconut curry sauce infused with garlic, ginger, lemongrass, kaffir lime leaves, and Thai red curry paste. Ready in just 25 minutes, it is perfect for a flavorful weeknight dinner served over rice.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger root (peeled and finely grated)
- 1 pound chicken breasts (boneless and skinless, cut into bite-size pieces)
- 13.5 ounce coconut milk (1 can)
- 2 to 4 tablespoons Thai red curry paste
- 3/4 cup chicken broth (low sodium)
- 5 ounce snow peas (roughly chopped)
- 4 leaves kaffir lime leaves
- 2 teaspoon sugar
- 2 stalks lemongrass (bruised)
- salt and pepper (to taste)
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Heat Oil and Aromatics: Heat the olive oil in a Dutch oven, large wok, or skillet until hot. Add the minced garlic and grated ginger, stir-frying for about 30 seconds over high heat until fragrant.
- Cook Chicken: Reduce heat to medium-high and add the bite-sized chicken pieces. Cook for 4 to 5 minutes until the chicken is no longer pink, stirring occasionally.
- Add Curry Ingredients and Simmer: Stir in the coconut milk, Thai red curry paste, chicken broth, snow peas, kaffir lime leaves, sugar, salt, pepper, and bruised lemongrass stalks. Bring the mixture to a boil, then reduce heat and simmer gently for 10 minutes to meld flavors.
- Finish and Garnish: Remove the kaffir lime leaves and lemongrass stalks from the pot. Remove from heat and garnish with freshly chopped cilantro.
- Serve: Serve the Thai red curry chicken hot over cooked rice for a complete meal.
Notes
- Adjust the amount of Thai red curry paste according to your preferred spice level.
- Bruising lemongrass means crushing the stalks slightly to release their flavor before adding to the curry.
- If you prefer a thicker curry sauce, simmer a few extra minutes uncovered to reduce liquid.
- Substitute snow peas with green beans or bell peppers if preferred.
- This dish is best served fresh but can be refrigerated for up to 2 days and gently reheated.
- Serve with jasmine or basmati rice to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 401 kcal
- Sugar: 4 g
- Sodium: 160 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.01 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 73 mg
