Description
This Thai Red Curry Chicken features tender chicken pieces simmered in a rich and spicy coconut curry sauce with fragrant ingredients like kaffir lime leaves, lemongrass, and fresh cilantro. Ready in just 25 minutes, this flavorful dish is perfect for an easy weeknight dinner and is best served over cooked rice.
Ingredients
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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 or large wok or skillet until hot. Add the minced garlic and grated ginger, then stir-fry for about 30 seconds over high heat until fragrant.
- Cook Chicken: Reduce the heat to medium-high and add the chicken pieces. Cook for about 4 to 5 minutes, stirring occasionally, until the chicken is no longer pink inside.
- Add Liquids and Vegetables: Stir in the coconut milk, Thai red curry paste (use 4 tablespoons for more spice), chicken broth, snow peas, kaffir lime leaves, sugar, salt, pepper, and bruised lemongrass stalks. Bring the mixture to a boil.
- Simmer the Curry: Once boiling, reduce heat to a simmer and cook uncovered for 10 minutes to allow flavors to meld and the chicken to fully cook.
- Finish and Serve: Remove the kaffir lime leaves and lemongrass stalks from the curry. Remove from heat, garnish with fresh chopped cilantro, and serve immediately over cooked rice.
Notes
- Adjust the amount of Thai red curry paste according to your spice preference—it can be added more or less as desired.
- Bruising the lemongrass releases more flavor; do this by pressing the stalks with the back of a knife.
- If fresh kaffir lime leaves or lemongrass are unavailable, dried versions can be used but will be less fragrant.
- Serve with steamed jasmine rice to soak up the flavorful curry sauce.
- The dish can be made gluten free by ensuring the curry paste and chicken broth are gluten free.
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
