Easy Thai Red Curry Chicken
Easy Thai Red Curry Chicken cooked in creamy coconut milk and aromatic Thai herbs. You can make this delicious restaurant-style red curry at home in less than 30 mins!
Servings: 3
Calories: 437kcal
Ingredients
Main Ingredients
- 350 g Boneless chicken breast/thigh
- 2-3 cloves Garlic
- 1 Lemongrass
- ½ Bell pepper
- ½ Sweet onion
- ½ cup Bamboo shoot see recipe note for details
- 1-2 tbsp Oil
- 1 Red chilli optional
- 2 Kaffir lime leaves see recipe note for details
Curry Ingredients
- 2 tbsp Red curry paste see recipe note for details
- 1 cup Coconut milk
- ½ cup Chicken stock/broth
- ½ cup Water
- 2 tbsp Fish sauce
- 3 tbsp Sugar brown/white
- ¼ tsp Paprika
Garnish
- Coriander
- Fresh lime
Instructions
- Cut chicken, bell pepper, onion and chilli into thin slices.
- Roughly chop the garlic cloves. Slightly bruise the lemongrass and cut into half.
- Remove the hard centre part of kaffir lime leaves and cut into thin strips.
- Heat the pan into medium heat, drizzle a tablespoon of oil.
- Add lemongrass and chopped garlic and stir for few seconds.
- Add the red curry paste and stir for few seconds until the nice smell come out. Then add the paprika powder in, stir well.
- Pour the coconut milk in, stir well and let it simmer for few seconds.
- Add the chicken slices and cook for 2-3 mins.
- Pour the chicken stock and water, sugar and fish sauce in. Let it simmer another 1 min.
- Add the onion and bamboo shoot strips, stir well for few seconds.
- Add pepper slices, stir well and cook for another 1-2 mins until the chicken and vegetables are cook through.
- Then and chilli slices and kaffir lime leaves strips and stir well.
- Aromatic Thai Red Curry Chicken is ready! Garnish with fresh coriander leaves and lime slices.
- Serves with a bowl of steamed rice. Enjoy!
Notes
- If you use bamboo shoot tin, strain the water from the bamboo shoot tin and squeeze the water out from the bamboo shoot.
- Kaffir lime leaves brings citrus flavour to the dish. Only few amount need to use, overpowering can bring bitter taste to the dish.
- You can freeze the leftover kaffir lime leaves in airtight bag for future use.
- Substitute laffir lime leaves: If you cannot find kaffir lime leaves you can add ¼ teaspoon of lime zest as a substitute.
- Choice of curry paste: I've used Mae Ploy red curry paste in this recipe. You can use your favourite brand or any red curry paste available at your local stores.
Nutrition
Calories: 437kcal | Carbohydrates: 25g | Protein: 30g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 1159mg | Potassium: 887mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2393IU | Vitamin C: 54mg | Calcium: 72mg | Iron: 4mg
