Easy Red Chicken Curry
You can make this fast Thai curry in less time than it takes to go pick up takeout, making it a great weeknight dinner option. Add a handful of snow peas or some bamboo shoots the last few minutes of cooking, if you like.
PREP TIME
5 minutes
COOK TIME
15 minutes
Ingredients
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon fresh ginger root, peeled and finely grated
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
4-5 brown mushrooms, sliced
1 small red onion, sliced thin
1 can light coconut milk
2 tablespoons Thai red curry paste
3/4 cup chicken broth
4 kaffir lime leaves, or 2 tablespoons fresh lime juice
2 teaspoons sugar
2 lemon grass stalks, bruised
1 tablespoon fresh cilantro, chopped
Salt and pepper, to taste
Steamed rice, for serving
2 cloves garlic, minced
1 teaspoon fresh ginger root, peeled and finely grated
1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
4-5 brown mushrooms, sliced
1 small red onion, sliced thin
1 can light coconut milk
2 tablespoons Thai red curry paste
3/4 cup chicken broth
4 kaffir lime leaves, or 2 tablespoons fresh lime juice
2 teaspoons sugar
2 lemon grass stalks, bruised
1 tablespoon fresh cilantro, chopped
Salt and pepper, to taste
Steamed rice, for serving
Directions
Heat oil in a Dutch Oven or a large skillet to medium-high. Add the garlic and ginger and stir-fry for about 30 seconds over high heat, until it gets aromatic.
Turn the heat down to medium and add the chicken pieces and onions to the pan and cook for about 4 to 5 minutes, until the chicken is no longer pink.
Stir in the coconut milk, curry paste, chicken broth, mushrooms, kaffir lime leaves or lemon juice, sugar and lemon grass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
Remove the kaffir lime leaves and lemon grass from the pan. Remove from heat and garnish with fresh cilantro.
Serve immediately over cooked rice.
Turn the heat down to medium and add the chicken pieces and onions to the pan and cook for about 4 to 5 minutes, until the chicken is no longer pink.
Stir in the coconut milk, curry paste, chicken broth, mushrooms, kaffir lime leaves or lemon juice, sugar and lemon grass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
Remove the kaffir lime leaves and lemon grass from the pan. Remove from heat and garnish with fresh cilantro.
Serve immediately over cooked rice.
Looking for inspiration? Try these recipes:
Zucchini Onion Dip
Easy Saag Paneer
Pasta Salad with Veggies and Feta
