Thai Red Curry Chicken
Our Thai Red Curry Chicken recipe is incredibly tasty and smooth. It has a buttery texture, making it an easy one-pan dinner your family will love.
Servings 4
Calories 575kcal
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 2 cloves garlic minced
- 2 tablespoons ginger fresh, peeled and minced (about 1 ½ -inch in length)
- 1 tablespoon lemongrass paste
- 2 cups sweet potato peeled and chopped, ~ 1 medium-sized sweet potato
- 2 cups chicken broth
- 3 teaspoons fish sauce
- 1 tablespoon brown sugar packed
- 1 14-ounce can coconut cream unsweetened
- 1 ½ pounds chicken thighs boneless and skinless, cut into 1-inch cubes
- 1 large red bell pepper thinly sliced
- 1 red chili thinly sliced
- basil fresh, torn (optional)
Instructions
- Heat vegetable oil in a large cast iron skillet set over medium heat.
- Add minced garlic, ginger, lemongrass, and red curry paste, stir to combine, and fry for 2-3 minutes until fragrant.
- Add the chicken broth, and the sweet potatoes, increase heat to high, and bring to a boil.
- Reduce heat to a simmer and add the fish sauce, brown sugar, and coconut cream. Let cook for 5 minutes.
- Add the cubed chicken to the sauce and allow it to cook for 10 minutes or until the chicken is no longer pink.
- Remove the skillet from the heat and stir in the red peppers, and red chilies (if using).
- Garnish with torn basil leaves and fresh cilantro leaves.
- Spoon curry into big bowls with a wedge of lime.
Nutrition
Calories: 575kcal | Carbohydrates: 23g | Protein: 31g | Fat: 40g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 169mg | Sodium: 961mg | Potassium: 764mg | Fiber: 4g | Sugar: 10g | Vitamin A: 12733IU | Vitamin C: 72mg | Calcium: 67mg | Iron: 2mg