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4.61 from 193 votes

Thai Red Curry Chicken

Embark on a flavor-packed journey with this Thai-inspired Red Curry Chicken. A symphony of spices, tender chicken, and a creamy coconut milk base come together to create a dish that's undeniably delicious and comforting. Ready in under 30 minutes, it's a quick culinary adventure right in your kitchen!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: Thai
Keyword: chicken, red curry, thai, thair red curry chicken
Servings: 4
Calories: 401kcal
Author: Joanna Cismaru

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger root peeled and finely grated
  • 1 pound chicken breasts boneless and skinless and cut into bite size pieces, about 3
  • 13.5 ounce coconut milk 1 can
  • 2 to 4 tablespoons Thai red curry paste
  • ¾ cup chicken broth low sodium
  • 5 ounce snow peas roughly chopped
  • 4 leaves kaffir lime leaves
  • 2 teaspoon sugar
  • 2 stalks lemongrass bruised *
  • salt and pepper to taste
  • 1 tablespoon fresh cilantro chopped
US Customary - Metric

Instructions

  • Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the garlic and ginger and stir-fry for about 30 seconds over high heat, until it gets aromatic.
  • Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
  • Stir in the coconut milk, curry paste, chicken broth, snow peas, kaffir lime leaves, sugar, salt, pepper and lemongrass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
  • Remove the kaffir lime leaves and lemongrass from the pot. Remove from heat and garnish with fresh cilantro.
  • Serve immediately over cooked rice.

Video

Notes

  1. Thai Red Curry Paste: Start with a smaller amount and add more according to your taste and heat preference.
  2. Lemongrass: Remember to remove the lemongrass and Kaffir lime leaves before serving.
  3. Coconut Milk: Use full-fat canned coconut milk for a richer, creamier curry.
  4. Variations: Feel free to add more vegetables or replace chicken with tofu for a vegetarian option.
  5. Serving: This curry is best served immediately over steamed rice.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 12g | Protein: 28g | Fat: 28g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 160mg | Potassium: 802mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1608IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 5mg