Red Curry Chicken
Bursting with rich flavors, this Red Curry is spicy, creamy and so satisfying. It's an easy, 30-minute recipe that rivals a Thai restaurant.
Servings: 4
Ingredients
- 1 tablespoon oil
- 1 medium onion chopped (1 ½ cups)
- 2 tsp kosher salt divided use
- 1 tbsp minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons Thai red curry paste
- 1 can unsweetened coconut milk 14 ounces
- 2 teaspoons brown sugar
- 1 lb chicken thighs cut into bite-sized pieces
- 1 red bell pepper sliced (1 cup)
- 1 small zucchini sliced (1 cup)
- 2 carrots peeled and sliced (1 cup)
- ½ cup fresh basil leaves torn (ideally thai basil leaves, but italian works)
- Lime wedges for serving (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and 1 teaspoon of the salt, and sauté until it starts to soften.
- Stir in the garlic, ginger, and curry paste and sauté for another minute, until fragrant.
- Pour in the coconut milk and brown sugar.
- Add the chicken, bell peppers, zucchini, and carrots to the pot along with remaining teaspoon of salt.
- Bring the curry to a simmer, then reduce the heat to low. Let it cook uncovered for about 15 minutes, until the chicken is cooked through and the vegetables are tender.
- Sprinkle on the fresh basil leaves just before serving. Serve with lime wedges if desired.
Video
Nutrition
Calories: 570kcal | Carbohydrates: 18g | Protein: 23g | Fat: 47g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1294mg | Potassium: 851mg | Fiber: 5g | Sugar: 11g | Vitamin A: 7556IU | Vitamin C: 55mg | Calcium: 74mg | Iron: 3mg