Thai Red Curry Chicken (Stovetop or Instant Pot)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant Thai red curry with chicken, bell peppers, and coconut milk simmered in a rich sauce with curry paste and fresh aromatics. Fast and full of authentic Thai flavor, it can be made on the stovetop or in an Instant Pot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon oil- olive, coconut oil
- 1 shallot, finely diced
- 4 garlic cloves, roughly chopped
- 3 tablespoons lemongrass, finely chopped (or use lemongrass paste)
- 2-6 tablespoons Red curry paste or make homemade Thai Red Curry Paste
- 1 lb protein: chicken breast or thigh, thinly sliced, or shrimp, or cubed tofu (or sub 2 1/2 cups more veggies)
- 2 cups veggies: bell pepper, zucchini, eggplant, snow peas, green beans, asparagus, etc.
- 14 ounce can full fat coconut milk, or coconut cream- do not use light coconut milk
- 1 cube chicken bouillon or veggie bouillon (or sub ¼ teaspoon salt, or more fish sauce)
- 1-2 tablespoons fish sauce (I like 2)
- 1 tablespoon brown sugar, coconut sugar or alternative sweetener
- 6-8 kaffir lime leaves
- 1-2 tablespoons lime juice to taste.
- Salt to taste.
- Optional Garnishes – lime wedge, bean sprouts, The basil or regular basil, Thai chili flakes
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1686mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 912mg
- Calcium
- 89mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1686MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.