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Coconut Chicken Red Curry
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Coconut Chicken Red Curry

40 minPour 2Nutri-Score C€€
par @foodierandy17 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • boneless skinless chicken thighs (cut into bite-sized pieces)Viandes680 g
  • neutral oilÉpicerie15 ml
  • onion (thinly sliced)Fruits et légumes0,5 morceaux
  • garlic (minced)Fruits et légumes3 morceaux
  • ginger (grated)Fruits et légumes6 g
  • Thai red curry pasteÉpicerie45 g
  • coconut milkÉpicerie400 ml
  • chicken broth (or water)Épicerie120 ml
  • fish sauceÉpicerie15 ml
  • brown sugarÉpicerie12 g
  • red bell pepper (sliced)Fruits et légumes1 morceau
  • lime juiceFruits et légumes10 ml
  • salt (as needed)Épices3 g
  • fresh basil (or cilantro, for topping)Fruits et légumes10 g
  • green onions (sliced, optional)Fruits et légumes2 morceaux
  • jasmine rice (cooked, for serving)Céréales150 g

par portion

Nutrition

1 133kcal

Glucides
88 g
Protéines
78 g
Lipides
53 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Saladier

pas à pas

Préparation

  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.
    Étape 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.
    Étape 2

  3. Bloom the curry paste

    • Add the red curry paste and cook for about 1 minute, stirring constantly, to deepen the flavour.
    Étape 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.
    Étape 4

  5. Season the sauce

    • Stir in the fish sauce and brown sugar.
    Étape 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.
    Étape 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.
    Étape 7

  8. Serve

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