Description
This comforting chicken in red curry is a quick and flavorful one-pot meal, perfect for a cozy autumn evening.
Ingredients
Units
Scale
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons oil
- 2 cloves garlic, minced
- 2 slices ginger, minced
- 2 tablespoons Thai red curry paste
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup chicken stock
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh basil leaves, for garnish
- Cooked rice, for serving
Instructions
- Season the chicken with salt and pepper.
- Heat 2 tablespoons of oil over medium-high heat in a large skillet or wok.
- Add the minced garlic and ginger, and fry for 1 minute until fragrant.
- Add the red curry paste and fry for another 2 minutes, stirring constantly to prevent sticking.
- Pour in the coconut milk, fish sauce, sugar, and chicken stock. Stir to combine.
- Add the chicken pieces and bring the mixture to a simmer. Cook for 10-12 minutes until the chicken is cooked through.
- Add the sliced red bell pepper and snap peas, and cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
- Garnish with fresh basil leaves and serve hot over cooked rice.
Notes
For a spicier dish, add more curry paste or a sliced chili pepper. Use any vegetables you have on hand, such as broccoli or carrots, for variety. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 850 mg
- Fat: 22 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 75 mg