Description
This Thai Red Curry Chicken recipe is a flavorful and aromatic dish that combines tender chicken with a rich coconut milk curry sauce. With the perfect balance of spicy, sweet, and savory flavors, this dish is sure to impress your taste buds.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 small bunch scallions, thinly sliced, light and dark green parts divided
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and diced
- 1 (14-oz) can coconut milk (unsweetened)
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons packed dark brown sugar
- 1½ pounds chicken tenderloins, cut into 1-inch cubes
- 1 tablespoon lime juice, from 1 lime
- ¼ cup chopped fresh cilantro
Instructions
- Heat oil: In a large skillet, heat vegetable oil over medium heat.
- Sauté aromatics: Add the white parts of the scallions, garlic, and jalapeño pepper. Cook until fragrant, about 2 minutes.
- Add curry paste: Stir in Thai red curry paste and cook for another minute.
- Combine sauce: Pour in coconut milk, fish sauce, and brown sugar. Stir to combine and bring to a simmer.
- Add chicken: Add chicken cubes and simmer until cooked through, about 10-12 minutes.
- Finish and serve: Stir in lime juice, green parts of scallions, and cilantro. Serve hot over rice.
Notes
- If you prefer a spicier curry, leave the seeds in the jalapeño pepper. Adjust the heat level to your liking.
- Feel free to add vegetables like bell peppers, bamboo shoots, or baby corn for added texture and flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 26 g
- Saturated Fat: 20 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: Thai red curry, chicken recipe, coconut curry, spicy dish, Asian cuisine