Red chicken curry
Indulge in the rich, exotic flavors of our Red Chicken Curry recipe! This dish features succulent chicken thighs simmered in creamy coconut milk with a blend of curry paste, fish sauce, and a hint of brown sugar. Spiced with red hot chili peppers and complemented by fresh green beans, this curry offers a perfect balance of heat and sweetness. Perfect for a cozy dinner or to impress your guests!
- 04 Jun 2024
- Cook time 15 min
- Prep time 70 min
- 4 Servings
- 8 Ingredients
Red chicken curry is a flavorful and aromatic dish that brings the rich tastes of Thai cuisine to your kitchen. Combining tender chicken thighs, creamy coconut milk, and a blend of spices and vegetables, this dish is perfect for anyone looking to spice up their dinner routine. Follow this recipe to create a delicious and satisfying meal that pairs well with steamed rice or noodles.
Ingredients:
Instructions:
- Begin by cutting the chicken thighs into bite-sized pieces.
- Finely slice the red hot chili peppers.
- Trim the green beans and cut them into 2-inch pieces.
- Heat 1 tablespoon of olive oil in a large pan or wok over medium-high heat.
- Add the chicken pieces to the pan and cook until they are lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add 1 tablespoon of curry paste. Cook it for 1 minute, stirring constantly, until it becomes fragrant.
- Gradually pour in the 2 cups of coconut milk while continuing to stir the curry paste until well combined and smooth.
- Stir in 2 tablespoons of fish sauce and 2 teaspoons of brown sugar. Mix well to ensure the flavors are evenly distributed.
- Return the browned chicken pieces to the pan with the curry sauce.
- Add the sliced red hot chili peppers and green beans to the mix.
- Bring the curry to a gentle simmer. Cook for 15-20 minutes, or until the chicken is cooked through and the green beans are tender.
- Taste the curry and adjust the seasoning if necessary. You can add more fish sauce for saltiness or more sugar for sweetness according to your preference.
- Once the curry is ready, remove it from heat.
- Serve the red chicken curry hot over steamed rice or with your favorite accompaniments.
Tips:
- For a spicier curry, add extra red chili peppers or a pinch of red pepper flakes.
- You can use chicken breast instead of thighs if you prefer leaner meat. Just be aware that thighs provide a richer flavor and tend to stay juicier during cooking.
- Feel free to add other vegetables such as bell peppers, carrots, or bamboo shoots to make the dish more colorful and nutritious.
- If you find the curry too thick, you can add a bit of chicken broth or water to reach your desired consistency.
- Leftovers can be stored in the refrigerator for up to 3 days and often taste even better the next day as the flavors meld.
And there you have it—a delectable red chicken curry that's both comforting and packed with flavor. This dish is ideal for a cozy night in or even for impressing guests with your culinary skills. Enjoy your meal with a side of rice or naan to soak up the delicious sauce.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 630kcal | 25% |
| Protein | |
| Protein 30g | 19% |
| Carbohydrates | |
| Carbohydrates 14g | 4% |
| Fiber 4.38g | 12% |
| Sugar 8g | 9% |
| Fat | |
| Fat 54g | 66% |
| Saturated 33g | 105% |
| Cholesterol 150mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 90mg | 16% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 9mg | 54% |
| Vitamin B6 0.77mg | 45% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.97ug | 40% |
| Vitamin C 40mg | 43% |
| Vitamin E 0.86mg | 6% |
| Vitamin K 30ug | 26% |
| Minerals | |
| Calcium, Ca 60mg | 4% |
| Copper, Cu 0.46mg | 0% |
| Iron, Fe 3.77mg | 34% |
| Magnesium, Mg 100mg | 24% |
| Phosphorus, P 380mg | 31% |
| Potassium, K 820mg | 24% |
| Selenium, Se 36ug | 67% |
| Sodium, Na 730mg | 49% |
| Zinc, Zn 2.91mg | 26% |
| Water | |
| Water 250g | - |
| * 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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