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Recipes
Thai Red Curry Chicken

13 INGREDIENTS • 9 STEPS • 40MINS

Thai Red Curry Chicken

Recipe
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.
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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/
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.
40MINS
Total Time
$2.19
Cost Per Serving
Ingredients
Servings
4
us / metric
Coconut Oil
3 Tbsp
Coconut Oil
Fresh Ginger
1 Tbsp
Garlic
4 cloves
Garlic, minced
Coconut Milk
1 can
(14 oz)
Coconut Milk
approx. 1 1/2 cup
Pumpkin
1 1/2 cups
Cubed Pumpkins
or Butternut Squash
Brown Sugar
1 Tbsp
Brown Sugar
or Palm Sugar
Kaffir Lime Leaf
2
Red Chili Pepper
1
Red Chili Pepper, thinly sliced
Fresh Cilantro Leaf
1/2 cup
Fresh Cilantro Leaf
Nutrition Per Serving
VIEW ALL
Calories
458
Fat
35.2 g
Protein
22.0 g
Carbs
14.1 g
Love This Recipe?
Add to plan
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Thai Red Curry Chicken
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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/

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 InstructionsHide images
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 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 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 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 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 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 Boneless, Skinless 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 7 Add Boneless, Skinless 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 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 Leaf (1/2 cup) and Fresh Thai Basil Leaves (1 cup). Serve with steamed rice. Enjoy!
step 9 Transfer the curry into a bowl, then garnish with fresh sliced Red Chili Pepper (1), Fresh Cilantro Leaf (1/2 cup) and Fresh Thai Basil Leaves (1 cup). Serve with steamed rice. Enjoy!
Tags
Dairy-Free
Comfort Food
Chicken
Shellfish-Free
Dinner
Pumpkin
Thai
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