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RECIPE
13 INGREDIENTS9 STEPS40min

Thai Red Curry Chicken

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.
Thai Red Curry Chicken Recipe | SideChef
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/
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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/
40min
Total Time
$1.80
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 Tbsp
Coconut Oil
1 Tbsp
Grated  Fresh Ginger
4 cloves
Garlic , minced
3 Tbsp
Thai Red Curry Paste
1 can
Coconut Milk
approx. 1 1/2 cup
1 1/2 cups
Cubed  Pumpkins
or Butternut Squash
1 1/2 cups
1 Tbsp
1 Tbsp
Brown Sugar
or Palm Sugar
2
Kaffir Lime Leaves , julienned
1
Red Chili Pepper , thinly sliced
1/2 cup
Fresh Cilantro Leaves
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Nutrition Per Serving

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CALORIES
464
FAT
35.2 g
PROTEIN
22.3 g
CARBS
15.7 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.

Cooking Instructions

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Step 1
Heat Coconut Oil (3 Tbsp) in a wok or pan over medium-high heat.
Step 2
Add Fresh Ginger (1 Tbsp) and Garlic (4 cloves) to the oil. Sauté until aromatic, approximately 30 seconds to 1 minute.
Step 3
Add Thai Red Curry Paste (3 Tbsp) to the mix, then saute for another minute.
Step 4
Pour the Coconut Milk (1 can) into the wok or pan.
Step 5
Add the Pumpkins (1 1/2 cups) to the wok, then let it simmer for about 2 minutes
Step 6
Reduce the heat to low and allow the curry to simmer for about 15 more minutes, stirring frequently. If the curry gets too thick, add water.
Step 7
Add Tyson® Chicken Thighs (1 1/2 cups) to the curry, then allow the curry to simmer for about 5 more minutes over medium heat until the chicken is fully cooked.
Step 8
Stir in Fish Sauce (1 Tbsp) , Brown Sugar (1 Tbsp) and Kaffir Lime Leaves (2) .
Step 9
Transfer the curry into a bowl, then garnish with fresh sliced Red Chili Pepper (1) , Fresh Cilantro Leaves (1/2 cup) and Fresh Thai Basil Leaves (1 cup) . Serve with steamed rice. Enjoy!
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Nutrition Per Serving
Calories
464
% Daily Value*
Fat
35.2 g
45%
Saturated Fat
28.3 g
142%
Trans Fat
0.0 g
--
Cholesterol
79.3 mg
26%
Carbohydrates
15.7 g
6%
Fiber
3.2 g
11%
Sugars
8.0 g
--
Protein
22.3 g
45%
Sodium
1013.1 mg
44%
Vitamin D
--
--
Calcium
51.8 mg
4%
Iron
5.2 mg
29%
Potassium
673.3 mg
14%
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