Red Curry Chicken紅咖喱雞
A classic Thai dish featuring tender chicken simmered in a rich, spicy red curry coconut milk sauce with kaffir lime leaves, fresh vegetables, and fragrant Thai basil.
01Ingredients
- 500g boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 tbsp Thai red curry paste
- 400ml (1 can) full-fat coconut milk
- 100ml water
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 4 kaffir lime leaves, torn
- 1 red bell pepper, deseeded and sliced
- 100g green beans, trimmed and cut into 2-inch pieces
- 1/2 cup fresh Thai basil leaves
- 1 tbsp vegetable oil
Nutrition (per serving)385kcal
- Protein38.2g
- Carbs8.1g
- Fat21.5g
Fiber 1.8 gSodium 1089 mg
02Steps
- Slice chicken thighs into bite-sized pieces. Slice red bell pepper. Trim and cut green beans.
- Heat vegetable oil in a large pot or wok over medium heat. Add red curry paste and sauté for 2 minutes until fragrant.
- Add chicken thighs to the pot and cook, stirring frequently, until lightly browned on all sides.
- Pour in coconut milk and water. Add kaffir lime leaves. Bring to a simmer, then reduce heat and cook for 10 minutes until the chicken is cooked through and the sauce slightly thickens.
- Stir in fish sauce and palm sugar. Add red bell pepper and green beans. Cook for another 3-5 minutes until the vegetables are tender-crisp.
- Remove from heat. Stir in Thai basil leaves.
- Serve hot with steamed jasmine rice.
03Related recipes
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