Red Curry with Chicken

Name: Red Curry with Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 2 tbsp coconut oil; 3 tbsp Thai red curry paste; 4 garlic cloves, minced; 2 tbsp fresh ginger, minced; 2 lemongrass stalk, bruised and cut into 2-inch pieces; 2 cans coconut milk (13.5 oz cans); 1 cup chicken broth; 2 tbsp fish sauce; 2 tbsp palm sugar (or brown sugar); 2 bell peppers (red and yellow), sliced; 1 zucchini, sliced into half-moons; 1 cup bamboo shoots, drained; 1/2 cup Thai basil leaves; 4 kaffir lime leaves; 2 Thai red chilies, sliced (optional); 1 tbsp fresh lime juice; 4 cups cooked jasmine rice, for serving; 2 limes lime wedges, for serving

A rich and aromatic Thai curry featuring tender chicken, colorful vegetables, and fragrant herbs in a spicy coconut milk sauce. This authentic dish balances sweet, savory, and spicy flavors for a satisfying dinner.

50 minMediumServes 4480 cal/serving

ThaiDinnerStovetopStandardHigh FiberHigh ProteinGluten-FreeDairy-FreeCorn-Free

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Ingredients

1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 tbsp coconut oil
3 tbsp Thai red curry paste
4 garlic cloves, minced
2 tbsp fresh ginger, minced
2 lemongrass stalk, bruised and cut into 2-inch pieces
2 cans coconut milk (13.5 oz cans)
1 cup chicken broth
2 tbsp fish sauce
2 tbsp palm sugar (or brown sugar)
2 bell peppers (red and yellow), sliced
1 zucchini, sliced into half-moons
1 cup bamboo shoots, drained
1/2 cup Thai basil leaves
4 kaffir lime leaves
2 Thai red chilies, sliced (optional)
1 tbsp fresh lime juice
4 cups cooked jasmine rice, for serving
2 limes lime wedges, for serving

Instructions

1

Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium-high heat.
2

Add 3 tbsp Thai red curry paste and stir-fry for about 1 minute until fragrant.
3

Add 4 minced garlic cloves, 2 tbsp minced fresh ginger, and 2 bruised and cut into 2-inch pieces lemongrass stalk. Stir-fry for another 30 seconds until aromatic.
4

Add 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs and cook, stirring occasionally, for 3-4 minutes until the chicken is no longer pink on the outside.
5

Pour in one can of 2 cans coconut milk (13.5 oz cans) and 1 cup chicken broth. Stir well to combine.
6

Add 4 kaffir lime leaves, 2 tbsp fish sauce, and 2 tbsp palm sugar (or brown sugar). Stir until the sugar dissolves.
7

Bring to a simmer, then reduce heat to medium-low. Cook for about 10 minutes, stirring occasionally.
8

Add 2 sliced bell peppers (red and yellow), 1 sliced into half-moons zucchini, and 1 cup drained bamboo shoots. Simmer for another 5-7 minutes until the vegetables are tender-crisp and the chicken is fully cooked.
9

If using two cans of coconut milk, stir in the second can now for a richer curry.
10

Taste and adjust the seasoning with more fish sauce or palm sugar if needed.
11

Remove from heat and stir in 1/2 cup Thai basil leaves, 2 sliced (optional) Thai red chilies (if using), and 1 tbsp fresh lime juice.
12

Remove the lemongrass pieces and lime leaves before serving (or warn diners to eat around them).
13

Serve hot over 4 cups for serving cooked jasmine rice with 2 limes for serving lime wedges on the side.

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Questions

What can I use instead of curry paste in Red Curry with Chicken?

The entry for Red Curry with Chicken calls for 3 tbsp Thai red curry paste. In its place: Another color of Thai curry paste works, with a shift in heat and flavor. In a pinch, bloom curry powder in the oil with minced garlic, ginger and a little lime zest.

Can I use chicken breasts instead of chicken thighs in Red Curry with Chicken?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Red Curry with Chicken uses 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.

Can I make Red Curry with Chicken less spicy?

Yes. The heat in Red Curry with Chicken comes from 3 tbsp Thai red curry paste and 2 Thai red chilies, sliced (optional). For a milder plate, start with half the curry paste and add more to taste at the end; nothing else in the method changes.

Is Red Curry with Chicken gluten-free?

Yes. As written, nothing in the ingredient list for Red Curry with Chicken is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

How many calories are in Red Curry with Chicken?

One serving (the recipe makes 4) is about 480 calories, with 32 g protein, 28 g carbohydrate and 18 g fat, plus 5 g fiber and 500 mg sodium. The figures are estimates computed from the ingredient list.

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