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4.75
from
4
votes
Creamy Red Curry Chicken
Creamy red curry sauce with chicken thighs. Delicious, flavorful, and easy to make in just one post.
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course:
Chicken
Cuisine:
Indian
Keyword:
chicken, curry, red curry
Servings:
6
servings
Calories:
385
kcal
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 Skillet
because 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:
385
kcal
|
Carbohydrates:
6
g
|
Protein:
25
g
|
Fat:
28
g
|
Saturated Fat:
7
g
|
Cholesterol:
148
mg
|
Sodium:
741
mg
|
Potassium:
369
mg
|
Sugar:
3
g
|
Vitamin A:
1865
IU
|
Vitamin C:
5.7
mg
|
Calcium:
36
mg
|
Iron:
1.4
mg