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Red Thai Curry with Chicken
Chicken thighs simmered in red curry paste and coconut milk with bamboo shoots, red bell pepper and kaffir lime leaves, balanced with fish sauce and palm sugar, served over jasmine rice with fresh Thai basil.
Total time
35 min
Prep
10 min
Cook
25 min
Difficulty
easy
Cuisine
Thai
comfortcurryspicy
Ingredients
2 lbschicken thighs, cubed
2 canscoconut milk
3 tbspred curry paste
1 cupbamboo shoots
1red bell pepper, sliced
3kaffir lime leaves
2 tbspfish sauce
1 tbsppalm sugar
fresh Thai basilto serve
jasmine riceto serve
Instructions
1
Fry red curry paste in coconut cream 2 minutes.
2
Add chicken; stir; add remaining coconut milk and lime leaves.
3
Simmer 15 minutes. Add bamboo shoots and pepper; cook 5 more.
4
Season with fish sauce and palm sugar.
5
Serve over rice with Thai basil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
67
Protein
4.1g
Fat
3.3g
Carbs
6g
Fiber
0.7g
Sodium
811mg
Reviews
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