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5 from 2 votes

Thai Red Curry Chicken

Make Thai red curry chicken in less than 40 minutes! One bowl gives you your protein, vegetables, and carbs all in one red hot, spicy meal.
Prep Time25 mins
Cook Time14 mins
Total Time39 mins
Servings: 6
Calories: 343kcal
Author: Kevin

Ingredients

  • 2 cups yellow potato peeled and cubed
  • 1 lb chicken thigh or breast meat sliced thin
  • ¼ cup vegetable oil
  • cup Thai Red Curry Paste
  • ¼ cup fish sauce
  • ¼ cup peanut butter
  • 1 tablespoon sugar
  • 4 kaffir lime leaves (optional, See Note 1)
  • 1 cup coconut milk
  • 1 red fresno chile or jalapeño sliced (See Note 2)
  • 2 cups mixed bell peppers sliced thin strips

Garnish

  • 1 tablespoon mint (See Note 3)
  • 1 tbsp Thai basil (See Note 3)

Instructions

  • Cook potato in salted boiling water until fork tender (about 10 minutes). Drain and set aside, covered.
  • In a wok or large skillet over medium heat add the oil and curry paste. Cook for 2 minutes, stirring often.
  • Add the chicken and cook for another 6 minutes.
  • Add the fish sauce, peanut butter, sugar, kaffir lime leaves, chili, coconut milk and stir. Bring to a simmer and cook for 3 minutes.
  • Add sliced bell peppers, cooked potato cubes and cook another 3 minutes until chicken is cooked through. Sauce should thicken and reduce.
  • Sprinkle chopped mint and basil on top. Serve with steamed rice and sliced limes to squeeze on top.

Notes

  1. Thai basil and Kaffir limes leaves can be found in most Asian markets in the vegetable section. Kaffir limes leaves give off a wonderful floral, lime type aroma and flavor. A teaspoon of lime zest can be a substitute.
  2. The fresno chile looks like a red jalapeño pepper. For the heat a substitute can be a regular jalapeño or go HOT with a Birds Eye Chile.
  3. This uses fresh Thai basil, but regular basil may be substituted if you can't find.

Nutrition

Sodium: 909mg | Calcium: 72mg | Vitamin C: 86mg | Vitamin A: 5796IU | Sugar: 8g | Fiber: 5g | Potassium: 910mg | Cholesterol: 48mg | Calories: 343kcal | Trans Fat: 1g | Saturated Fat: 10g | Fat: 18g | Protein: 23g | Carbohydrates: 25g | Iron: 3mg