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Thai Red Curry Chicken
A quick and easy one pot meal, with tender chicken and orange peppers simmered with red curry paste and coconut milk.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Servings:
4
Ingredients
2
teaspoon
olive oil
2
cups
chicken
chopped into bite size pieces
1
onion
sliced
1
orange pepper
sliced
2
cloves
garlic
minced
1
teaspoon
ginger
minced
1
tablespoon
Thai red curry paste
1
can
coconut milk
1
tablespoon
sugar
1
tablespoon
fish sauce
1
tablespoon
lime juice
1
cup
frozen peas
lime wedges and basil
garnish
Instructions
Heat the oil in a large skillet over medium heat.
2 teaspoon olive oil
Add the chicken and cook, stirring for 5 minutes.
2 cups chicken
Stir in the onion and orange peppers and cook for 2 minutes.
1 onion,
1 orange pepper
Stir in the garlic, ginger.
2 cloves garlic,
1 teaspoon ginger
Cook for 30 seconds, then stir in the red chili paste and stir it to coat the chicken.
1 tablespoon Thai red curry paste
Mix in the coconut milk and simmer gently for 10 minutes.
1 can coconut milk
Stir in the sugar, fish sauce, lime juice and peas. Turn the heat off and let sit for 3 minutes to cook the peas.
1 tablespoon sugar,
1 tablespoon fish sauce,
1 tablespoon lime juice,
1 cup frozen peas
Serve with rice and garnish with lime wedges and sliced basil.
lime wedges and basil
Nutrition
Serving:
1
g
|
Calories:
396
kcal
|
Carbohydrates:
17
g
|
Protein:
15
g
|
Fat:
31
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.1
g
|
Cholesterol:
42
mg
|
Sodium:
410
mg
|
Potassium:
534
mg
|
Fiber:
3
g
|
Sugar:
8
g
|
Vitamin A:
1882
IU
|
Vitamin C:
58
mg
|
Calcium:
51
mg
|
Iron:
5
mg
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