Thai Red Curry with Chicken

Thai Red Curry with Chicken

DESCRIPTION

This Thai red curry with chicken is built on a bold, aromatic sauce but it gets its thick and creamy texture from blended walnuts.

Total Time
30 Mins
Serves
5
Meal
Dinner
Course
Main

Total Time

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins

Nutrition

Calories
474 cal
Total Fat
37 g
Saturated Fat
19 g
Polyunsaturated Fat
18 g
Cholesterol
86 mg
Sodium
302 mg
Carbohydrates
16 g
Dietary Fiber
5 g
Total Sugars
10 g
Added Sugars
2 g
Protein
22 g
Vitamin D
0.23 mcg
Calcium
99 mg
Iron
4 mg
Potassium
602 mg

Ingredients

  • 2 Tbsp neutral oil

  • 1 Tbsp ginger paste

  • 1 Tbsp minced garlic

  • ¼ cup red curry paste

  • ½ cup California walnuts

  • 1 13-ounce can coconut milk

  • ½ Tsp fish sauce

  • 1 Tbsp lime juice

  • 1 Tbsp brown sugar

  • ½ tsp red pepper flakes

  • Salt, to taste

  • 1lb boneless and skinless chicken thighs, cut into thin pieces

  • ½ cup carrots, thinly sliced

  • 1 red bell pepper, thinly sliced

  • ½ cup green beans, chopped

  • 2 Tbsp Thai basil, chopped

  • 1 Tbsp cilantro, finely chopped

Preparation

  1. To a pan over medium heat, add oil, ginger, garlic, and red curry paste. Sauté for 2 to 3 minutes.

  2. Add walnuts and coconut milk to a blender and blend until smooth. To the pan, add walnut-coconut milk blend, fish sauce, lime juice, brown sugar, red pepper flakes, and salt. Mix together and bring to a boil.

  3. Add chicken and carrots and cook until fully cooked through, about 8 minutes.

  4. Add red bell pepper and green beans and cook for 4 to 5 more minutes, until softened a bit.

  5. Finish off with basil and cilantro. Mix together to serve.

  6. Take off the heat and enjoy it with rice!