Thai Red Curry with Chicken

By Moribyan
Total Time
30 Mins
Serves
5
Meal
Dinner
Course
Main

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.

Prep Time
10 Mins
Cook Time
20 Mins
Total Time
30 Mins
Calories
474
Total Fat
37
Saturated Fat
19
Polyunsaturated Fat
18
Cholesterol
86
Sodium
302
Carbohydrates
16
Dietary Fiber
5
Total Sugars
10
Added Sugars
2
Protein
22
Vitamin D
0.23
Calcium
99
Iron
4
Potassium
602

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!