Description
Spicy and aromatic Thai Red Curry Chicken brings comfort straight from Southeast Asian kitchens. Rich coconut milk, tender chicken, and fragrant herbs create a soul-warming dish that promises delicious adventure with each delightful spoonful.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) chicken tenderloins, cut into 1-inch cubes
Sauce and Flavor Enhancers:
- 1 (14-ounce/400 milliliters) can unsweetened coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2.5 tablespoons packed dark brown sugar
- 1 tablespoon lime juice (from 1 lime)
Aromatics and Herbs:
- 1 tablespoon vegetable oil
- 1 small bunch scallions, thinly sliced (light and dark green parts separated)
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and diced (optional for spice level)
- 1/4 cup chopped fresh cilantro
Instructions
- Heat vegetable oil in a large nonstick pan over medium-low temperature (around 325°F). Sauté light scallion sections, minced garlic, and finely chopped jalapeno for 3-4 minutes until they become fragrant and softened.
- Pour coconut milk into the pan, then incorporate red curry paste, fish sauce, and brown sugar. Whisk ingredients together thoroughly, bringing the mixture to a gentle boil before reducing heat to a low simmer for 2-3 minutes until sauce slightly thickens.
- Introduce chicken cubes into the simmering sauce, cooking uncovered and stirring periodically to ensure even heating. Maintain a gentle simmer to preserve chicken tenderness, cooking for approximately 5-6 minutes until protein is completely cooked through.
- Remove pan from heat and integrate fresh lime juice, dark green scallion tops, and chopped cilantro. Gently fold ingredients to distribute flavors evenly.
- Taste the curry and adjust seasoning with additional lime juice if needed. Serve immediately over steamed jasmine rice, garnishing with extra herbs for vibrant presentation.
Notes
- Always use fresh aromatics like garlic and scallions for maximum flavor intensity and vibrant taste.
- Keep the heat at medium-low when sautéing to prevent burning and ensure gentle, even cooking of delicate ingredients.
- Consider using boneless, skinless chicken thighs for a more tender and juicy result compared to chicken breast.
- Adjust curry paste quantity based on personal spice tolerance, starting with less and gradually increasing for perfect heat level.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 306 kcal
- Sugar: 9 g
- Sodium: 870 mg
- Fat: 18 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 75 mg