Thai Coconut Chicken Red Curry
This Thai Coconut Chicken Red Curry is made using red Thai curry paste, coconut milk, chicken thighs and a mixture of different root vegetables. Served with a side of rice and a lime wedge, this meal has loads of flavor and reheats extremely well in the microwave.
Servings: 6 servings
Calories: 601kcal
Ingredients
- 2½ lbs boneless skinless chicken thighs
- 1 medium green pepper
- 1 bunch green onions
- 3 medium carrots
- 2 medium russet potatoes
- ¼ cup red Thai curry paste
- 1 can light coconut milk
- 1 tbsp cumin
- 1 tbsp minced ginger
- 1 tbsp minced garlic
- 1 tbsp brown sugar
- 2 tbsp peanut butter
- 1½ tbsp lime juice
- 1½ cups chicken broth
- 1 tbsp cornstarch optional to thicken
- 2 tbsp dry roasted peanuts
- 1½ tbsp oil
- 4½ cups cooked rice
- 1 lime optional for garnish
- 1 bunch cilantro optional for garnish
Instructions
For the Rice
- Make enough rice to yield 4½ cups of cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on what type of rice you use.
For the Curry
- Wash and cut all of your vegetables. Cut the pepper into a large dice, green onions (both the whites and greens) into a small dice, the potatoes into large dice, and the carrots into a medium to large dice.
- In a large stock pot over medium high heat, add a bit of oil and add in your carrots, peppers, green onions, and ginger. Sauté for a couple of minutes until they develop some color.
- Make room in the center of the pot and add in a bit more oil and place the cumin and garlic into the oil to bloom it. Add in the red curry paste and brown sugar and stir everything together.
- Season the chicken lightly with salt and pepper on both sides. Make room in the center of pot and and add in the chicken. Cook it for a couple of minutes on each side to brown. Make sure you don't burn the vegetables.
- Once the chicken has browned, add in the coconut milk, chicken broth, and potatoes. Bring to a light boil and cover with a lid. Reduce the heat to medium low and allow it to simmer for 12-15 minutes.
- Once it has simmer for 12-15 minutes and the potatoes have softened, pull out the chicken and set aside. Add in the peanut butter and lime juice.
- Cut the chicken into bite sized pieces and return to the pot.
- If you need to thicken your curry, make a cornstarch slurry by mixing together equal parts of cornstarch and cold water. Start with 1 tbsp of each and slowly stir it in to thicken the sauce. If you need more, add more until you reach your desired thickness.
Plating
- This recipe makes 6 servings. Each dish gets ¾ cup of cooked rice. Divide the curry mixture evenly into each container. Top each dish with crushed peanuts, cilantro, and a slice of a lime wedge.
Nutrition
Calories: 601kcal | Carbohydrates: 57g | Protein: 38g | Fat: 24g