Name: Thai Red Curry Chicken
Total time: PT2400.0S
Yield: 4
Ingredients: 3 tablespoon Coconut Oil; 1 tablespoon Fresh Ginger; 4 clove Garlic; 3 tablespoon Thai Red Curry Paste; 1 can Coconut Milk; 1 1/2 cup Pumpkin; 1 1/2 cup Boneless, Skinless Chicken Thigh; 1 tablespoon Fish Sauce; 1 tablespoon Brown Sugar; 2 Kaffir Lime Leaf; 1 Red Chili Pepper; 1/2 cup Fresh Cilantro Leaf; 1 cup Fresh Thai Basil Leaves

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Thai Red Curry Chicken

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This hearty Thai Red Curry Chicken features a thick luscious sauce loaded with incredible flavor! Tender chicken is paired with buttery pumpkin, then topped with fresh cilantro leaves and Thai basil.

Wok & Skillet

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

40MINS

Total Time

$2.19

Cost Per Serving

Ingredients

Servings

us / metric

3 Tbsp

Coconut Oil

1 Tbsp

Grated Fresh Ginger

4 cloves

Garlic, minced

3 Tbsp

Thai Red Curry Paste

1 can
(14 oz)

Coconut Milk

approx. 1 1/2 cup

1 1/2 cups

Cubed Pumpkins

or Butternut Squash

1 1/2 cups

Cubed Boneless, Skinless Chicken Thighs

1 Tbsp

Fish Sauce

1 Tbsp

Brown Sugar

or Palm Sugar

Kaffir Lime Leaves, julienned

Red Chili Pepper, thinly sliced

1/2 cup

Fresh Cilantro Leaf

1 cup

Fresh Thai Basil Leaves

Nutrition Per Serving

VIEW ALL

Calories

458

Fat

35.2 g

Protein

22.0 g

Carbs

14.1 g

Author's Notes

The consistency of this curry is very thick and velvety. If you prefer a curry with a thinner consistency, simply add coconut milk, chicken broth, or water.

Tip: It’s hard to enjoy curry without rice! Cook enough rice to accommodate any leftover Thai Red Curry Chicken. Pack the rice with the curry in individual portions so that you re-heat only just the amount you need. Do not reheat more than once.