RecipeTin Eats· by Nagi★ 5.0 (352)

Thai Red Curry with Chicken

Name: Thai Red Curry with Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: thai
Ingredients: 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

Nutrition Facts

Per serving · recipe makes 4 · 25m total

Servings

Calories

35% of a 2,000 cal day

699KCAL

Protein

24g48% DV

% DAILY VALUE

Total Fat49g

62%

Saturated24g

100%

Unsaturated25g

—

Total Carbs54g

20%

Fiber4g

15%

Total Sugars9g

—

incl. Added Sugars3g

Starch41g

—

Sodium1473mg

64%

% Daily Value is based on a 2,000 calorie day.

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.

Ingredients

4 SERVINGS

5–6 tbspThai Red Curry Paste — store-bought
1quantity homemade Thai Red Curry Paste
2large garlic cloves — minced
2 tspfresh ginger — finely grated
1 tbsplemongrass paste — or finely chopped fresh lemongrass
3 tbspvegetable oil — or canola oil or peanut oil
1 cupchicken broth/stock — low sodium, 250 ml
400 mlcoconut milk — full-fat, 14 oz
6kaffir lime leaves
1 tbspwhite sugar — or brown sugar or palm sugar
2 tspfish sauce
350 gchicken thighs, boneless and skinless — sliced, 12 oz
150 gpumpkin — cut into cubes, 5 oz, or butternut squash
120 ggreen beans — trimmed, cut into 5 cm / 2-inch pieces, 4 oz
12Thai basil leaves
Fresh red chilli — size affects spiciness, sliced
Fresh coriander / cilantro leaves
jasmine rice — steamed

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

25m total

Read the method on RecipeTin EatsNagi’s original page

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mainthaicurrychickendairy freegluten free

Nutrition is estimated by Chive from the ingredients above, per serving.

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