Description
A delicious and easy red curry chicken recipe that’s perfect over rice or with naan.
Ingredients
Scale
- 1 lb chicken breast or thighs, diced
- 2 tablespoons red curry paste
- 1 can (13 oz) full-fat coconut milk
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 2 cups baby spinach
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon lime juice
- 1 tablespoon oil (coconut or vegetable)
- 1/4 cup fresh basil or cilantro (optional)
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet over medium heat. Add onion and sauté for 3-4 minutes.
- Add garlic and ginger; cook for another minute until fragrant.
- Stir in red curry paste and cook for 2-3 minutes.
- Add chicken, season with salt and pepper, and brown for 5-7 minutes.
- Pour in coconut milk and bring to a simmer. Cook for 10 minutes.
- Add bell peppers, fish sauce, brown sugar, and lime juice. Simmer 3-5 minutes.
- Stir in baby spinach until wilted. Add fresh herbs if using.
- Simmer for 2 more minutes and serve hot over rice or with naan.
Notes
- This dish can be garnished with additional fresh herbs.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg