Red Curry Chicken Recipe
This red curry chicken recipe is as easy as cooking gets. With fewer than 10 ingredients, you'll be enjoying this fragrant curry in less than a half hour.
Servings: 4 servings
Calories: 332kcal
Ingredients
- 1 pound boneless skinless chicken thighs (450g, cut into bite-sized pieces)
- salt and pepper
- 2 tablespoons oil
- 2 cloves garlic (minced)
- 2 slices ginger (minced)
- 2 tablespoons Thai red curry paste
- 1 cup coconut milk (235 ml)
- 1 small bunch choy sum (or baby bok choy)
- A handful of cilantro (chopped)
Instructions
- Season the chicken with salt and pepper. Heat 2 tablespoons oil over medium high heat in a skillet. Add the garlic and ginger and fry for 1 minute, until fragrant. Add the curry paste and fry for another minute.
- Turn up the heat to high and add the chicken. Cook until the chicken is browned, and pour in the coconut milk. Bring to a simmer and season with salt to taste. Simmer for 5 minutes and stir in the choy sum. Cook until the choy sum is wilted and stir in the cilantro. Serve over rice.
Nutrition
Calories: 332kcal | Carbohydrates: 5g | Protein: 24g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 108mg | Sodium: 121mg | Potassium: 402mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6210IU | Vitamin C: 65.2mg | Calcium: 151mg | Iron: 3.8mg