Easy Red Curry Chicken
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Creamy Red Curry Chicken

Creamy red curry sauce with chicken thighs. Delicious, flavorful, and easy to make in just one post.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Chicken
Cuisine: Indian
Keyword: chicken, curry, red curry
Servings: 6 servings
Calories: 385kcal
Author: Rachael

Ingredients

  • 1 Tbs olive oil
  • 2 Lbs chicken thighs cut into 1/2 inch strips

Curry Sauce

  • 3/4 cup onions finely diced
  • 1 Tbs garlic minced
  • 1/4 cup Thai red curry paste I used Mae Ploy brand
  • 2 cans coconut milk 14 ounces each
  • 3 Tbs lime juice
  • 1 Tbs fish sauce
  • 1 Tbs sugar
  • 1 tsp salt optional
  • 1/2 cup fresh basil thinly sliced
  • 1/2 cup cilantro leaves
  • chili flakes *optional
  • Crushed peanuts *optional

Instructions

  • In a heavy bottom skillet add 1 Tbs olive oil . I used this Anolon Skilletbecause I love the way that heats evenly and is metal utensil safe.
  • Add chicken thighs, and brown by cooking for 3-5 minutes on each side.
  • Remove from pan.
  • Add the onions to the skillet chicken was removed from and sauté until soft, about 5 minutes.
  • Add garlic and sauté until fragrant, approximately 2 minutes.
  • Add the curry paste and full fat coconut milk.
  • Stir or whisk until paste and coconut are fully mixed together and smooth.
  • Add the lime juice, fish sauce, sugar and salt.
  • Bring to a boil then add chicken thighs into the curry sauce. Cover and turn down to let simmer. Simmer 20 minutes until chicken is cooked through.
  • Add fresh basil and stir to combine.
  • Garnish with cilantro leaves, chili flakes, and crushed peanuts
  • Serve over rice or veggies

Notes

Recipe adapted from The Modern Proper

Nutrition

Calories: 385kcal | Carbohydrates: 6g | Protein: 25g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 148mg | Sodium: 741mg | Potassium: 369mg | Sugar: 3g | Vitamin A: 1865IU | Vitamin C: 5.7mg | Calcium: 36mg | Iron: 1.4mg