Imported from Instagram

Coconut Chicken Red Curry

Name: Coconut Chicken Red Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Southeast Asian
Ingredients: 680 g boneless, skinless chicken thighs (Cut into bite-sized pieces); 1 tbsp neutral oil; 0.5 medium onion (Thinly sliced); 3 cloves garlic (Minced); 1 tbsp fresh ginger (Grated); 3 tbsp Thai red curry paste; 1 can coconut milk; 0.5 cup chicken broth or water (Use chicken broth or water); 1 tbsp fish sauce (Additional fish sauce may be used to adjust saltiness); 1 tbsp brown sugar (Additional sugar may be used to adjust sweetness); 1 red bell pepper (Sliced); 1.5 tsp lime juice (Use 1–2 tsp; adjust to taste); salt (As needed; use to season the chicken and adjust the curry); fresh basil or cilantro (For topping; estimated 10 g); green onions (Sliced, optional; estimated 15 g); cooked jasmine rice (For serving; estimated 300 g)

Recipe by Miranda @foodie.randy · Instagram

Imported by Jordan Morrissey on SeeMeCook

An easy Thai-inspired red curry for two, made with browned chicken thighs, coconut milk, Thai red curry paste, bell pepper, and aromatic ginger and garlic. It is finished with lime juice and fresh herbs and served over jasmine rice.

2 servings40 minSoutheast Asian

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Ingredients

680 g boneless, skinless chicken thighs (Cut into bite-sized pieces)
1 tbsp neutral oil
0.5 medium onion (Thinly sliced)
3 cloves garlic (Minced)
1 tbsp fresh ginger (Grated)
3 tbsp Thai red curry paste
1 can coconut milk
0.5 cup chicken broth or water (Use chicken broth or water)
1 tbsp fish sauce (Additional fish sauce may be used to adjust saltiness)
1 tbsp brown sugar (Additional sugar may be used to adjust sweetness)
1 red bell pepper (Sliced)
1.5 tsp lime juice (Use 1–2 tsp; adjust to taste)
salt (As needed; use to season the chicken and adjust the curry)
fresh basil or cilantro (For topping; estimated 10 g)
green onions (Sliced, optional; estimated 15 g)
cooked jasmine rice (For serving; estimated 300 g)

Steps

1
Pat the chicken thighs dry and season them lightly with salt.
2
Heat the neutral oil in a large skillet over medium-high heat.
3
Add the chicken and cook for about 3–4 minutes per side, until nicely browned. The chicken does not need to be fully cooked yet.
4
Remove the chicken from the skillet and set it aside, retaining any juices.
5
Lower the heat to medium. Add the sliced onion and cook for about 2–3 minutes.
6
Add the minced garlic and grated ginger, then cook for another 30 seconds.
7
Add the Thai red curry paste and cook for about 1 minute, stirring constantly, to deepen its flavor.
8
Pour in about one-third of the coconut milk and stir it into the curry paste.
9
Let the mixture bubble for 1–2 minutes.
10
Add the remaining coconut milk and the chicken broth or water.
11
Stir in the fish sauce and brown sugar.
12
Return the chicken and any accumulated juices to the skillet.
13
Add the sliced red bell pepper.
14
Bring the curry to a gentle simmer and cook uncovered for 8–10 minutes, until the chicken is cooked through and the sauce has thickened slightly.
15
Turn off the heat and stir in 1–2 teaspoons of lime juice.
16
Taste and adjust the seasoning: add more fish sauce for saltiness, brown sugar for sweetness, or lime juice for acidity.
17
Serve the curry over cooked jasmine rice and finish with fresh basil or cilantro and sliced green onions.

Notes

The source does not specify a chicken internal temperature or an exact amount of rice and garnishes. Chicken should be fully cooked through before serving.