Description
A delicious and creamy Thai curry made with chicken, coconut milk, and red curry paste.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs or breasts
- 1 can (14 oz) coconut milk
- ½ cup Thai peanut sauce (or satay sauce)
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- Fresh cilantro (for garnish, optional)
Instructions
- Cut the chicken into bite-sized pieces for quicker cooking.
- In a large skillet, heat a tablespoon of oil over medium heat.
- Add the chicken pieces to the skillet. Sauté for 5-7 minutes until golden brown and cooked through.
- Stir in the red curry paste. Cook for 1-2 minutes until fragrant.
- Pour the coconut milk into the skillet and stir to combine.
- Add the peanut sauce and fish sauce. Mix well to allow the flavors to meld.
- Let the curry simmer for 5-10 minutes, stirring occasionally.
- Taste and adjust seasoning, adding more fish sauce if needed for saltiness.
- Spoon the curry over rice or noodles.
- Top with fresh cilantro, if desired, before serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg