Red Curry
HB-14976 · Hand-built original · Thai
A Thai red curry of chicken and red bell pepper simmered in coconut milk with curry paste, fish sauce, lime and ginger, finished with peas and Thai basil and served over rice.
ThaiMain Course35 minServes 6227 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Servings:6quantities adjust to match
Ingredients
- 1 Tbsp. olive oil
- ½ yellow onion, minced
- 1 lb. chicken breasts, cut into 1-inch cubes
- 1 red bell pepper, sliced
- 1 can (13.5 oz.) coconut milk
- 4–6 Tbsp. red curry paste
- 2 Tbsp. fish sauce
- 2 Tbsp. lime juice
- 2 tsp. fresh ginger
- 1 cup green peas, canned or frozen
- ¼ cup Thai basil, chopped
- Salt and pepper, to taste
- Rice, for serving
Method
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat and sauté the minced onion for 3 to 4 minutes, until it just turns translucent.
- Add the chicken cubes and sliced red bell pepper and sauté for another 3 to 4 minutes, until the chicken is seared on all sides.
- Pour in the coconut milk and whisk in the red curry paste — starting with 4 tablespoons and adding more to taste — the fish sauce, lime juice and fresh ginger, then bring the sauce to a low boil.
- Drop the heat to medium-low, stir in the green peas and Thai basil, and season with salt and pepper.
- Simmer the curry until the chicken is cooked through and the sauce has reduced to the thickness wanted, then serve it over rice.
Prep: 15 min · Cook: 20 min · Total: 35 min
Nutrition (per serving, where published)
227 kcalCalories
10.5 gProtein
12.7 gCarbs
16.4 gFat
13.6 gSaturates
2.2 gFibre
3.8 gSugars
112 mgSodium
21 mgCholesterol
416 mgPotassium
46 mgCalcium
2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data