Thai food is one of those things that I THOUGHT that I dislike, until friends started dragging me to Thai restaurants with them. This was before I figured out that I don’t hate coconut milk when it’s in curry form, but Thai food eventually grew on me. Now that I’m back on a diet and watching my carb intake, one of my go-to entrees is this Thai Red Chicken Curry. It’s not insanely high in fat or carbs, so you can probably fit it into most meal plans.
After posting a picture of my weekly meal prep, I got a lot of requests for the recipe for the Thai Red Chicken Curry. So, happy to oblige! Though, since I wasn’t expecting to post this, there are no pictures of the step-by-step process.
This recipe is actually pretty flexible. You can increase or reduce ingredients to suit your tastes without much of a fuss. If you want to add vegetables to it, I recommend cooking them separately and then adding them at the end. In previous experiences, the addition of vegetables made my sauce too watery.
If carbs are not your enemy, then feel free to serve this with a side of white rice. Yum!
Thai Red Chicken Curry
Ingredients
- 1 3/4 lb boneless skinless chicken (I used breast, but you can also use thighs), cubed
- 1 tbsp oil
- 2 cloves garlic
- 2 tbsp minced ginger (add more or less to taste)
- 2 tbsp red curry paste (I used this one)
- 1 can full-fat coconut milk
- 4 oz onion, chopped
- 1/2 cup fresh basil, chopped
- 1/2 tbsp fish sauce (optional)
- salt and pepper to taste
Directions
Season chicken with salt and pepper and set aside.
Head oil in a medium to large skillet over medium-high heat. Add the onions and saute for about 5 minutes, until they start to turn translucent. Add the garlic and ginger and cook for an additional minute or until fragrant. Add the red curry paste.
Add the chicken pieces, stirring to coat all sides with the seasoning mixture in the pan. Add the coconut milk, stirring until the seasoning has dissolved in the liquid. Season with salt and pepper. Bring to a simmer.
Reduce heat and cook, uncovered, for 20-30 minutes, or until the chicken has cooked through and the sauce is the desired thickness. Taste and adjust salt and pepper as needed before serving.
Makes 4 servings.