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Coconut Chicken Red Curry
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Coconut Chicken Red Curry

40 minPara 2Nutri-Score C€€
de @foodierandy17 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • boneless skinless chicken thighs (cut into bite-sized pieces)Carne680 g
  • neutral oilDespensa15 ml
  • onion (thinly sliced)Frutas y verduras0,5 piezas
  • garlic (minced)Frutas y verduras3 piezas
  • ginger (grated)Frutas y verduras6 g
  • Thai red curry pasteDespensa45 g
  • coconut milkDespensa400 ml
  • chicken broth (or water)Despensa120 ml
  • fish sauceDespensa15 ml
  • brown sugarDespensa12 g
  • red bell pepper (sliced)Frutas y verduras1 pieza
  • lime juiceFrutas y verduras10 ml
  • salt (as needed)Especias3 g
  • fresh basil (or cilantro, for topping)Frutas y verduras10 g
  • green onions (sliced, optional)Frutas y verduras2 piezas
  • jasmine rice (cooked, for serving)Cereales150 g

por ración

Nutrición

1133kcal

Carbohidratos
88 g
Proteínas
78 g
Grasas
53 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Bol

paso a paso

Preparación

  1. Sear the chicken

    • Pat the chicken thighs dry and season lightly with salt.
    • Heat the oil in a large skillet over medium-high heat.
    • Add the chicken and cook for about 3–4 minutes per side, until nicely browned; it doesn't need to be fully cooked yet.
    • Remove and set aside.
    Paso 1

  2. Build the curry base

    • Lower the heat to medium and add the onion; cook for about 2–3 minutes.
    • Add the garlic and ginger and cook for another 30 seconds.
    Paso 2

  3. Bloom the curry paste

    • Add the red curry paste and cook for about 1 minute, stirring constantly, to deepen the flavour.
    Paso 3

  4. Add the coconut milk and broth

    • Pour in about a third of the coconut milk first and stir it into the curry paste.
    • Let it bubble for 1–2 minutes, then add the remaining coconut milk and the chicken broth.
    Paso 4

  5. Season the sauce

    • Stir in the fish sauce and brown sugar.
    Paso 5

  6. Simmer the curry

    • Return the chicken and any juices to the pan.
    • Add the sliced bell pepper.
    • Bring everything to a gentle simmer and cook uncovered until the chicken is cooked through and the sauce has thickened slightly.
    Paso 6

  7. Finish with lime

    • Turn off the heat and stir in the lime juice.
    • Taste and adjust: more fish sauce for saltiness, brown sugar for sweetness, or lime for acidity.
    Paso 7

  8. Serve

    • Serve over jasmine rice and finish with basil or cilantro and green onions.
    Paso 8
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