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Thai Red Curry Chicken with Coconut Rice

Thai Red Curry Chicken with Coconut Rice

Spice up your dinner with Thai Red Curry Chicken with Coconut Rice. A creamy, flavorful dish that's easy to make and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 2 tbsp Thai red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 red bell pepper sliced
  • 1 cup bamboo shoots
  • 2 cups jasmine rice
  • 1 can (14 oz) coconut milk (for rice)
  • q.s. fresh basil leaves for garnish

Equipment

  • Medium pot
  • Large skillet or wok
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. In a medium pot, combine the rice, one can of coconut milk, and 1½ cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes.
  3. In a large skillet or wok, heat a splash of oil over medium heat and add the red curry paste. Stir for a minute.
  4. Pour in half a can of coconut milk and whisk until the paste dissolves.
  5. Add the chicken pieces and let them simmer for about 5 minutes.
  6. Add the chicken broth, fish sauce, and brown sugar. Stir and let it simmer for another 10 minutes.
  7. Add the red bell pepper and bamboo shoots. Cook for 5 minutes until softened but crisp.
  8. Toss in fresh basil leaves right before serving.

Nutrition

Calories: 480kcalCarbohydrates: 40gProtein: 25gFat: 26gSaturated Fat: 21gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 10IUVitamin C: 30mgCalcium: 6mgIron: 10mg

Notes

Use full-fat coconut milk for the richest flavor and creamiest texture. Adjust the amount of curry paste according to your spice tolerance. Garnish with lime wedges for a tangy twist. Store leftovers in airtight containers separately to maintain texture. The flavors deepen if you make this dish a day ahead. Reheat gently on the stovetop with a splash of coconut milk. Feel free to add more vegetables, such as zucchini or snap peas, for added nutrition and color.
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