How To Make Thai Red Curry Chicken
This spicy Thai curry chicken is ready in just 30 minutes! Juicy chicken is simmered in a rich sauce of Thai red curry paste, coconut milk, and fish sauce.
Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, for 3 to 4 minutes until softened. Do not brown.
Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer for a few minutes until thickened.
Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking for 5 to 6 minutes, until the chicken is cooked through. Do not let the sauce boil.
Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.
Serve with jasmine rice and enjoy.
- Calcium: 54mg
- Calories: 465kcal
- Carbohydrates: 13g
- Cholesterol: 109mg
- Fat: 30g
- Fiber: 1g
- Iron: 4mg
- Potassium: 914mg
- Protein: 39g
- Saturated Fat: 23g
- Sodium: 920mg
- Sugar: 8g
- Trans Fat: 1g
- Vitamin A: 1353IU
- Vitamin C: 10mg
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