Thai Red Curry with Chicken
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RecipeTin Eats · by Nagi★ 5.0 (352)

Thai Red Curry with Chicken

NUTRITION · PER SERVING25M COOK
CAL 37%·PRO 50%
CARBS 68G37% OF CAL
6G FIBER10G SUGAR52G OTHER
FAT 43G52% OF CAL
24G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Thai red curry with chicken, butternut squash, and green beans in coconut milk with fresh herbs and lime. Aromatic, creamy, and adjustably spicy depending on curry paste.

mainthaicurrychickendairy freegluten free
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Nutrition & ingredients

Ingredients

serves 4
  • 5 - 6 tbsp Thai Red Curry Paste ((store bought, Maesri best) (Note 1))
  • 1 quantity homemade Thai Red Curry Paste
  • 2 large garlic cloves (, minced)
  • 2 tsp fresh ginger (, finely grated )
  • 1 tbsp lemongrass paste (or finely chopped fresh (Note 3))
  • 3 tbsp vegetable oil ((or canola or peanut))
  • 1 cup (250 ml) chicken broth/stock (, low sodium)
  • 400 ml / 14 oz coconut milk ((full fat!))
  • 6 kaffir lime leaves ((Note 4))
  • 1 tbsp sugar ((white, brown or palm))
  • 2 tsp fish sauce (, plus more to taste)
  • 350g / 12 oz chicken thighs ((boneless and skinless), cut into 0.75 / 1/3" thick slices (Note 5))
  • 150g / 5 oz pumpkin or butternut squash, ( cut into 1.5cm / 3/5" cubes (~1 heaped cup))
  • 120g / 4oz green beans (, trimmed and cut into 5cm/2" pieces)
  • 12 Thai basil leaves ((Note 6))
  • Fresh red chilli slices ((small chilli - spicy, large = less spicy))
  • Fresh coriander / cilantro leaves
  • Steamed jasmine rice
PREP
5M
SODIUM
1068MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.