Thai Red Chicken Curry
Thai Red Chicken Curry. Flavorful, red curry-spiced chicken curry is way better than any restaurant and you save so much by making it at home!
Servings: 5
Equipment
- 12 inch cast iron skillet
- spatula set
Ingredients
- 1 Tablespoon Oil
- 1/2 large Onion (diced)
- 1 Jalapeno (diced)
- 4 Garlic Cloves (finely diced)
- (1) 14-ounce can Full-Fat Canned Coconut Milk
- 1/4 cup Red Curry Paste (may add 1 Tablespoon more for extra flavor)
- 1/2 cup Chicken Broth*
- 1 1/2 lbs. Chicken Breast (cut into bite-size pieces)
- 2 Tablespoons Brown Sugar
- 1 teaspoon Fresh Lime Zest (from one lime)
- 1 1/2 teaspoons Salt (or more to taste)
- 1/2 teaspoon Pepper
- 1 teaspoon Fish Sauce (optional)
- 1 teaspoon Chili Garlic Sauce (optional but adds flavor)
- 1/4 cup Thai Basil or Cilantro (chopped)
- Jasmine Rice
Instructions
- In a large skillet or pot, heat oil over medium-high heat. Add onion and jalapeno and cook for about 5 minutes, stirring often. Add garlic and cook for 1 minute longer.
- Add coconut milk, red curry paste, chicken broth, chicken breast, and brown sugar. Reduce heat to medium-low and let it simmer for about 15 minutes, or until chicken is no longer pink.
- Stir in lime zest, salt, pepper, fish sauce, chili garlic sauce (if adding) and basil or cilantro. Taste for seasonings. If you desired a thinner sauce, add 1/4 cup more chicken broth.
- Serve over white rice and top with more Thai basil or cilantro, if desired.
Notes
*may add 1/4 cup more of chicken broth if you desire a thinner sauce
Nutrition
Calories: 226kcal | Carbohydrates: 9g | Protein: 30g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1089mg | Potassium: 559mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1936IU | Vitamin C: 8mg | Calcium: 38mg | Iron: 1mg
