Coconut Red Curry Chicken

A fragrant and creamy Thai red curry with tender chicken and bell peppers, enriched with coconut milk and served over fluffy jasmine rice.

• Prep: 25 min
• Cook: 30 min
• Total: 55 min
• Servings: 6
• Cuisine: Thai
• Difficulty: Medium
• Cost: $4.03/serving

Dietary

• Dairy-Free
• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• spicy

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 yellow onion (small, chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 4 tablespoon red curry paste
• 2 can coconut milk
• 1 cup chicken broth
• 1 red bell pepper (thinly sliced)
• 1 green bell pepper (thinly sliced)
• 2 tablespoon fish sauce
• 1 tablespoon brown sugar
• 2 tablespoon lime juice
• 2 cup jasmine rice
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Cook jasmine rice according to package directions. Set aside and keep warm.
2. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until lightly browned on all sides, about 5 minutes. Remove chicken and set aside.
3. Add chopped yellow onion to the pot and sauté for 3-4 minutes until softened. Stir in minced garlic and grated fresh ginger, cooking for another minute until fragrant.
4. Stir in the red curry paste and cook for 1 minute, stirring constantly, to bloom the flavors.
5. Pour in the coconut milk and chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
6. Return the chicken to the pot. Add the thinly sliced red and green bell peppers. Simmer for 15-20 minutes, or until chicken is cooked through and vegetables are tender-crisp.
7. Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
8. Serve the Coconut Red Curry Chicken hot over the cooked jasmine rice. Garnish with chopped fresh cilantro, if desired.

Notes

For a vegetarian option, substitute chicken with firm tofu or chickpeas and use vegetable broth instead of chicken broth. Adjust red curry paste amount to your preferred spice level.

Nutrition (per serving)

• Calories: 610
• Protein: 34.2 g
• Carbohydrates: 54.8 g
• Fat: 30.5 g
• Fiber: 4.1 g
• Sodium: 1150 mg
• Saturated Fat: 22.8 g
• Sugar: 10.2 g
• Cholesterol: 75 mg