Thai Red Curry Recipe Chicken

Introduction

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 1 can of coconut milk
• 2-3 tbsp red curry paste
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp lime juice
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 tbsp fresh coriander leaves, chopped
• Salt to taste

Instructions

1. Heat a tablespoon of vegetable oil in a large saucepan or wok over medium heat.
2. Add the minced garlic and grated ginger and stir-fry for a few seconds until fragrant.
3. Add the sliced onion and red bell pepper and stir-fry for 2-3 minutes until they start to soften.
4. Add the red curry paste to the pan and stir-fry for 1-2 minutes until fragrant.
5. Add the chicken pieces to the pan and stir-fry for 3-4 minutes until browned on all sides.
6. Pour in the coconut milk, fish sauce, palm sugar, and lime juice and stir well to combine.
7. Bring the curry to a simmer and cook for 10-15 minutes until the chicken is cooked through and the sauce has thickened.
8. Season with salt to taste.
9. Garnish with chopped coriander leaves before serving.

Nutrition

• Calories - 390 kcal
• Protein - 25 g
• Fat - 27 g
• Carbohydrates - 14 g
• Fiber - 4 g
• Sugar - 6 g
• Sodium - 700 mg

Tips

• Use a good quality red curry paste to get the best flavor.
• Adjust the amount of red curry paste to suit your taste. If you prefer a milder curry, use less paste.
• Add vegetables of your choice to the curry. Some good options include green beans, carrots, and mushrooms.
• Serve the curry with steamed rice or noodles and vegetables.
• Garnish with chopped fresh herbs such as coriander leaves, basil or mint for an extra burst of flavor.

Conclusion