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4
from 1 vote
Red Curry Chicken
Servings
4
Calories
967
kcal
Author
Aubrey Cota
Ingredients
2
Lbs
chicken thighs
cut into 1/2 inch strips
1
Tbs
olive oil
Curry Sauce
¾
cup
onions
finely diced
1
Tbs
garlic
minced
¼
cup
Thai red curry paste
I used Mae Ploy brand
28
ounces
cans coconut milk
2-14 ounces each
3
Tbs
lime juice
1
Tbs
fish sauce
1
Tbs
granulated sugar
1
tsp
salt
optional
½
cup
fresh basil
thinly sliced
½
cup
cilantro leaves
chili flakes
*optional
Crushed peanuts
*optional
Instructions
In a heavy bottom skillet add 1 Tbs olive oil
Add chicken thighs, and brown by cooking for 3-5 minutes on each side.
Remove from pan.
Add the onions to the skillet chicken was removed from and sauté until soft, about 5 minutes.
Add garlic and sauté until fragrant, approximately 2 minutes.
Add the curry paste and full fat coconut milk.
Stir or whisk until paste and coconut are fully mixed together and smooth.
Add the lime juice, fish sauce, sugar and salt.
Bring to a boil then add chicken thighs into the curry sauce. Cover and turn down to let simmer. Simmer 20 minutes until chicken is cooked through.
Add fresh basil and stir to combine.
Garnish with cilantro leaves, chili flakes, and crushed peanuts
Serve over rice or veggies
Nutrition
Calories:
967
kcal
|
Carbohydrates:
15
g
|
Protein:
41
g
|
Fat:
84
g
|
Saturated Fat:
48
g
|
Cholesterol:
222
mg
|
Sodium:
1138
mg
|
Potassium:
990
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
2800
IU
|
Vitamin C:
10.6
mg
|
Calcium:
90
mg
|
Iron:
8.6
mg