Red Curry with Chicken
Spicy Thai coconut curry with tender chicken and vegetables
Ingredients
Instructions
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Prepare the curry baseHeat vegetable oil in a large pot or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant, being careful not to burn it. Gradually add about 1/3 of the coconut milk, stirring continuously until the oil separates and the mixture becomes fragrant.
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Cook the chickenAdd the chicken pieces to the curry paste mixture. Stir to coat the chicken with the curry and cook for about 5 minutes until the chicken is no longer pink on the outside.
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Add remaining ingredientsPour in the remaining coconut milk, then add the fish sauce, palm sugar, kaffir lime leaves, and lemongrass. Bring to a gentle simmer, then lower the heat and cook for 10 minutes, stirring occasionally.
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Incorporate vegetablesAdd the red bell pepper, eggplant, and bamboo shoots. Continue to simmer for another 8-10 minutes, or until the vegetables are tender and the chicken is fully cooked through.
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Finish the curryRemove the curry from heat. Stir in the lime juice and Thai basil leaves. Taste and adjust seasoning if necessary, adding more fish sauce for saltiness, sugar for sweetness, or lime juice for sourness.
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ServeRemove lemongrass pieces and lime leaves before serving. Ladle the curry over steamed jasmine rice. Garnish with additional Thai basil leaves and sliced red chili if desired.
Nutritional Information
520
Calories
per serving
28
Protein
g
15
Carbohydrates
g
42
Total Fat
g
32
Saturated Fat
g
3
Fiber
g
8
Sugar
g
1250
Sodium
mg
45
Vitamin C
mg
2.5
Iron
mg
Red Curry with Chicken is Also Known As
Kaeng Phet Gai, Thai Red Curry Chicken, Gaeng Daeng Gai or Red Thai Curry
