Thai Red Curry Chicken Super Easy Recipe
Thai Red Curry Chicken has got to be one of the most popular Thai dishes, together with Panang, Massaman, Basil, and it's Green and Yellow versions. The red curry paste is the star of the show and is cooked with Chicken, coconut milk, lime leaves, fish sauce and palm sugar to provide it's famous sweet, salty spicy notes. Make your own Thai Red Curry paste for maximum flavour.
Ingredients
| Coconut milk | 1 Can (10 oz) (Divided) | |
| Red curry paste | 4 Tablespoon | |
| Boneless chicken thigh | 1 Pound | |
| Lime leaves | 5 | |
| Fish sauce | 2 Tablespoon | |
| Palm sugar | 1 Tablespoon | |
| Snow peas | 1/2 Cup (8 tbs) , blanched |
Directions
MAKING
1. Heat 1/4 can of coconut milk in a wok. Reduce the coconut milk down.
2. Add red curry paste,stir and cook.
3. Drop in the chicken thigh meat and contnue to cook.
4. Pour the remaining coconut milk to the wok and stir to mix.
5. Throw in lime leaves and fish sauce followed by some palm sugar.
6. Season it with salt and pepper.
7. Throw in the some snow peas and mix that in.
SERVING
8. Serve the curry with some steamed rice. Enjoy!!
Recipe Summary
Nutrition Facts
Serving size
Calories 458Calories from Fat 242
% Daily Value*
Total Fat 28 g43.1%
Saturated Fat 21 g105%
Trans Fat 0 g
Cholesterol
Sodium 2132 mg88.83%
Total Carbohydrates 17 g5.7%
Dietary Fiber 2 g8%
Sugars 9 g
Protein 33 g66%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
