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.
Ingredients
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2 Tbsp neutral oil
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1 Tbsp ginger paste
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1 Tbsp minced garlic
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¼ cup red curry paste
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½ cup California walnuts
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1 13-ounce can coconut milk
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½ Tsp fish sauce
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1 Tbsp lime juice
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1 Tbsp brown sugar
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½ tsp red pepper flakes
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Salt, to taste
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1lb boneless and skinless chicken thighs, cut into thin pieces
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½ cup carrots, thinly sliced
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1 red bell pepper, thinly sliced
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½ cup green beans, chopped
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2 Tbsp Thai basil, chopped
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1 Tbsp cilantro, finely chopped
PREPARATION
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To a pan over medium heat, add oil, ginger, garlic, and red curry paste. Sauté for 2 to 3 minutes.
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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.
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Add chicken and carrots and cook until fully cooked through, about 8 minutes.
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Add red bell pepper and green beans and cook for 4 to 5 more minutes, until softened a bit.
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Finish off with basil and cilantro. Mix together to serve.
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Take off the heat and enjoy it with rice!
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