Description
This Thai Red Curry Chicken features tender bite-sized chicken pieces simmered in a rich and spicy coconut milk curry sauce, enhanced with aromatic garlic, ginger, lemongrass, and kaffir lime leaves. Ready in just 25 minutes, it’s a flavorful and vibrant dish perfect for a quick weeknight dinner, served best over steamed rice.
Ingredients
Units
Scale
Main Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger root (peeled and finely grated)
- 1 pound chicken breasts (boneless, 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 teaspoons sugar
- 2 stalks lemongrass (bruised)
- Salt and pepper to taste
- 1 tablespoon fresh cilantro (chopped)
Instructions
- Heat the oil: Heat the olive oil in a Dutch Oven or a large wok or skillet until hot.
- Sauté aromatics: Add the minced garlic and grated ginger and stir-fry for about 30 seconds over high heat until aromatic.
- Cook chicken: Reduce heat to medium-high and add the chicken pieces, cooking for 4 to 5 minutes until no longer pink.
- Add liquids and vegetables: Stir in the coconut milk, Thai red curry paste, chicken broth, snow peas, kaffir lime leaves, sugar, salt, pepper, and bruised lemongrass stalks. Bring to a boil.
- Simmer: Reduce heat and let the curry simmer gently for 10 minutes to meld the flavors and cook ingredients.
- Remove aromatics and finish: Remove the kaffir lime leaves and lemongrass stalks, then remove the pot from heat.
- Garnish and serve: Garnish with fresh chopped cilantro and serve immediately over cooked rice.
Notes
- This recipe is a quick and flavorful weeknight meal ready in just 25 minutes.
- If kaffir lime leaves are unavailable, substitute with lime zest for a similar citrus aroma.
- Adjust curry paste quantity from 2 to 4 tablespoons depending on your spice preference.
- Bruising the lemongrass stalks releases more flavor—use the back of a knife or a rolling pin.
- Serve with steamed jasmine rice or brown rice for a complete meal.
- Leftovers can be refrigerated and reheated gently on stovetop or microwave.
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
