Skip to content
Menu
Coconut Chicken Red Curry
Main

Coconut Chicken Red Curry

40 minServes 2Nutri-Score C€€
from @foodierandy17 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • boneless skinless chicken thighs (cut into bite-sized pieces)Meat680 g
  • neutral oilPantry15 ml
  • onion (thinly sliced)Produce0.5 pieces
  • garlic (minced)Produce3 pieces
  • ginger (grated)Produce6 g
  • Thai red curry pastePantry45 g
  • coconut milkPantry400 ml
  • chicken broth (or water)Pantry120 ml
  • fish saucePantry15 ml
  • brown sugarPantry12 g
  • red bell pepper (sliced)Produce1 piece
  • lime juiceProduce10 ml
  • salt (as needed)Spices3 g
  • fresh basil (or cilantro, for topping)Produce10 g
  • green onions (sliced, optional)Produce2 pieces
  • jasmine rice (cooked, for serving)Grains150 g

per serving

Nutrition

1,133kcal

Carbs
88 g
Proteins
78 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Mixing bowl

step by step

Method

  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.
    Step 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.
    Step 2

  3. Bloom the curry paste

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

  5. Season the sauce

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

  8. Serve

    • Serve over jasmine rice and finish with basil or cilantro and green onions.
    Step 8
Get Mezze