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.
Ingredients
- 1 tbsp vegetable oil
- 1 small bunch scallions, thinly sliced, light and dark green parts divided
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and diced
- 14 oz coconut milk, (1 can), unsweetened
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 2½ tbsp dark brown sugar, packed
- 1½ lbs chicken tenderloins, cut into 1-inch cubes
- 1 tbsp lime juice, from 1 lime
- ¼ cup fresh cilantro, chopped
Instructions
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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.
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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.
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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.
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Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.
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Serve with jasmine rice and enjoy.
Nutrition
- Sugar: 8g
- :
- Calcium: 54mg
- Calories: 465kcal
- Carbohydrates: 13g
- Cholesterol: 109mg
- Fat: 30g
- Fiber: 1g
- Iron: 4mg
- Potassium: 914mg
- Protein: 39g
- Saturated Fat: 23g
- Sodium: 920mg
- Trans Fat: 1g
- Vitamin A: 1353IU
- Vitamin C: 10mg
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