Recipes

Thai Red Chicken Curry for Beginners

Name: Thai Red Chicken Curry for Beginners
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 4 medium shallots, thinly sliced; 1 medium red bell pepper, julienned; 1 red chile pepper, finely chopped; 1 tablespoon minced fresh ginger root; 3 cloves garlic, minced; 1 (13.5 ounce) can coconut milk, divided; 2 teaspoons Thai red curry paste; 1.5 pounds skinless, boneless chicken breast, thinly sliced; 0.25 cup chopped Thai basil; 1 tablespoon brown sugar; 1 tablespoon lime juice; 1 teaspoon fish sauce; 1 cup diced tomatoes; 0.25 cup chopped Thai basil; 1 stalk scallion, finely chopped

4.7

(3)

3 Reviews

2 Photos

This is a very simple, yet very tasty, Thai red curry recipe. All the ingredients can be found in your grocery store. Specialty Asian shops are also a good source for Thai ingredients. Serve over rice or noodles.

Recipe by Duan van der Westhuizen

Published on December 19, 2010

2

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
4 medium shallots, thinly sliced
1 medium red bell pepper, julienned
1 red chile pepper, finely chopped
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
1 (13.5 ounce) can coconut milk, divided
2 teaspoons Thai red curry paste
1 ½ pounds skinless, boneless chicken breast, thinly sliced
¼ cup chopped Thai basil
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon fish sauce
1 cup diced tomatoes

Garnish:

¼ cup chopped Thai basil
1 stalk scallion, finely chopped

Directions

Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.

Nutrition Facts (per serving)

345	Calories
21g	Fat
14g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 345
% Daily Value *
Total Fat 21g	27%
Saturated Fat 14g	68%
Cholesterol 65mg	22%
Sodium 166mg	7%
Total Carbohydrate 14g	5%
Dietary Fiber 2g	7%
Total Sugars 6g
Protein 27g
Vitamin C 46mg	228%
Calcium 54mg	4%
Iron 4mg	21%
Potassium 619mg	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.