Ingredients for Thai Red Chicken Curry
- Peanut Oil
- Spanish Onion
- Thai Red Curry Paste
- Chicken Thigh Fillets
- Chicken Stock
- New Potato
- 1 (13.5 ounce) can full-fat coconut milk
- Lime Juice
- 2 tablespoons fish sauce
- Basil
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How to Make Thai Red Chicken Curry
- Heat 1 tablespoon of oil in a large pan or wok over medium heat. Add 1 large chopped onion and 4 tablespoons of red curry paste. Sauté for 2-3 minutes until fragrant.
- Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Cook in batches, browning the chicken evenly. This will take about 5-7 minutes.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk, 1 cup of chicken stock, and 2 medium potatoes, peeled and cubed. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- Stir in 1/2 cup chopped bell pepper (any color), 1/4 cup chopped fresh cilantro, 2 tablespoons fish sauce, 1 tablespoon brown sugar, and the juice of 1 lime.
- Simmer uncovered for 5 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning as needed. Serve hot over steamed white rice, garnished with extra cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
159g
Fat
68g
Carbs
14g
