Red chicken curry
Experience the rich flavors of our Red Chicken Curry! This mouth-watering dish features tender chicken thighs, fresh red peppers, and vibrant spinach, all simmered in a creamy coconut milk sauce with bold curry paste. Perfect for a hearty meal!
- 10 Mar 2024
- Cook time 20 min
- Prep time 5 min
- 4 Servings
- 5 Ingredients
Red chicken curry is a delicious, fragrant dish that perfectly combines the creamy richness of coconut milk with the spicy kick of red curry paste. This recipe features succulent chicken thighs, vibrant red peppers, and nutrient-packed spinach, making it both a wholesome and flavorsome meal. Whether you're a seasoned chef or a home cook looking to spice things up, this dish is sure to impress.
Ingredients:
Instructions:
- Rinse the chicken thighs under cold water and pat them dry with a paper towel.
- Cut the chicken thighs into bite-sized pieces.
- Wash the red peppers, remove the seeds, and slice them into thin strips.
- Rinse the spinach and set it aside to dry.
- In a large pan or wok, heat a splash of oil over medium-high heat.
- Add the chicken thighs and cook for about 5-7 minutes, stirring occasionally, until the meat is lightly browned on all sides.
- Reduce the heat to medium and add the red curry paste to the pan. Stir well to coat the chicken evenly with the paste.
- Add the sliced red peppers and cook for another 2-3 minutes, or until the peppers begin to soften.
- Pour in the coconut milk, stirring well to combine with the curry paste and vegetables.
- Bring the mixture to a simmer. Let it cook for about 10-15 minutes, stirring occasionally, until the chicken is cooked through and the peppers are tender.
- Add the spinach to the pan and stir it into the curry. Cook for an additional 3-4 minutes, or until the spinach is wilted and tender.
- Taste the curry and adjust the seasoning, adding salt, pepper, or a dash of fish sauce to taste if desired.
- Serve the red chicken curry over steamed jasmine rice or with warm naan bread.
Tips:
- Tip 1: To enhance the flavor, marinate the chicken thighs in a bit of the curry paste and some salt for at least 30 minutes before cooking.
- Tip 2: For a richer taste, use full-fat coconut milk.
- Tip 3: When cooking the spinach, add it at the very end to preserve its bright color and nutrients.
- Tip 4: Adjust the amount of curry paste based on your heat preference. Start with less if you prefer a milder flavor and add more as needed.
- Tip 5: Serve this curry with jasmine rice or naan bread to soak up the delicious sauce.
Creating a homemade red chicken curry is a fulfilling culinary experience that results in a heartwarming meal packed with flavor. With just a few key ingredients and some helpful tips, you can easily bring this exotic dish to your dining table. Enjoy the delightful harmony of spices and creamy textures that will leave your taste buds craving more!
| Nutrition Facts | |
|---|---|
| Serving Size | 350 grams |
| Energy | |
| Calories 610kcal | 25% |
| Protein | |
| Protein 27g | 19% |
| Carbohydrates | |
| Carbohydrates 10g | 3% |
| Fiber 3.73g | 10% |
| Sugar 6g | 6% |
| Fat | |
| Fat 55g | 62% |
| Saturated 30g | 104% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 170ug | 18% |
| Choline 88mg | 15% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.29mg | 23% |
| Vitamin B3 8mg | 52% |
| Vitamin B6 0.72mg | 43% |
| Vitamin B9 70ug | 17% |
| Vitamin B12 0.93ug | 39% |
| Vitamin C 60mg | 68% |
| Vitamin E 1.58mg | 11% |
| Vitamin K 110ug | 95% |
| Minerals | |
| Calcium, Ca 45mg | 4% |
| Copper, Cu 0.41mg | 0% |
| Iron, Fe 3.31mg | 30% |
| Magnesium, Mg 100mg | 23% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 800mg | 23% |
| Selenium, Se 36ug | 65% |
| Sodium, Na 160mg | 11% |
| Zinc, Zn 2.90mg | 26% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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