Thai Red Curry With Chicken Recipe

Name: Thai Red Curry With Chicken Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 pound boneless chicken thighs, or breasts; 1 can coconut milk; 2 to 3 tablespoons fresh lemongrass, minced, or bottled or frozen prepared lemongrass; 1 shallot, sliced, or 1/4 cup sliced purple onion; 1 thumb-size piece ginger, grated; 4 to 5 cloves garlic; 1 to 2 fresh red chilies, sliced, or 1/2 to 1 teaspoon cayenne pepper, or to taste; 2 tablespoons tomato ketchup, or tomato puree; 2 tablespoons fish sauce; 1 1/2 tablespoon chili powder, or more, depending on how spicy you want it; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 tablespoon brown sugar, or to taste; 1 teaspoon shrimp paste, or 1 tablespoon fish sauce; 2 tablespoons fresh lime juice; 1 to 2 cups chopped eggplant, optional; 2 makrut lime leaves, or bay leaves; 1/2 cinnamon stick, or 1/4 teaspoon cinnamon for the sauce; 1 red bell pepper, chopped; 2 tomatoes, sliced into small chunks; 1 handful fresh basil, chopped; 1 handful fresh coriander, chopped

A quick one-pot curry dish, prepared in under 20 minutes, offers a customizable spice level from mild to intensely hot.

⭐ 3.9 (61 reviews) Prep: 15 minCook: 60 minTotal: 75 minYields: 4 servings

Category Tags:

Dinner Entree

Cuisine Tags:

Thai

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Ingredients

1 pound boneless chicken thighs, or breasts

For the Red Curry Sauce:

1 can coconut milk
2 to 3 tablespoons fresh lemongrass, minced, or bottled or frozen prepared lemongrass
1 shallot, sliced, or 1/4 cup sliced purple onion
1 thumb-size piece ginger, grated
4 to 5 cloves garlic
1 to 2 fresh red chilies, sliced, or 1/2 to 1 teaspoon cayenne pepper, or to taste
2 tablespoons tomato ketchup, or tomato puree
2 tablespoons fish sauce
1 1/2 tablespoon chili powder, or more, depending on how spicy you want it
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon brown sugar, or to taste
1 teaspoon shrimp paste, or 1 tablespoon fish sauce
2 tablespoons fresh lime juice

Other Ingredients:

1 to 2 cups chopped eggplant, optional
2 makrut lime leaves, or bay leaves
1/2 cinnamon stick, or 1/4 teaspoon cinnamon for the sauce
1 red bell pepper, chopped
2 tomatoes, sliced into small chunks
1 handful fresh basil, chopped
1 handful fresh coriander, chopped

Instructions

Preheat oven to 350 F.
Place chicken pieces in a large casserole dish.
Combine all curry sauce ingredients in a food processor and blend thoroughly.
Pour the blended curry sauce over the chicken.
Stir in chopped eggplant (if using), makrut lime leaves or bay leaf, and a cinnamon stick.
Cover the dish and bake for 45 minutes; add 1/4 to 1/3 cup chicken stock if more sauce is desired.
Remove the dish from the oven, stir in bell pepper and tomato, then return it.
Bake for another 15 to 20 minutes, until the chicken and vegetables are fully cooked.
Taste and adjust seasonings for balance; modify with fish sauce, lime juice, brown sugar, coconut milk, or chilies as needed.
Serve the curry in a large bowl, garnished with fresh basil and coriander, alongside Thai jasmine rice.

Nutritional Info (per serving)

Calories: 498 kcal

Carbohydrate: 28 g

Cholesterol: 141 mg

Fiber: 6 g

Protein: 35 g

Saturated Fat: 22 g

Sodium: 1228 mg

Sugar: 13 g

Fat: 31 g

Unsaturated Fat: 0 g