Red Curry Chicken
Ingredients
- 1 (13.5 oz) can coconut milk ⓘ
- 1/4 cup Thai red curry paste
- 2 None fresh kaffir lime leaves ⓘ
- 1 lb chicken thigh fillets, cut into 1 inch pieces ⓘ
- 1 (8 oz) can bamboo shoots, drained ⓘ
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice ⓘ
- 1/2 cup fresh cilantro leaves
- None None steamed jasmine rice, to serve ⓘ
- None None lime wedges, to serve ⓘ
- None None fried shallots, to garnish ⓘ
Instructions
- Heat 1/2 cup coconut milk in a wok over medium-high heat for 4-5 mins, or until milk starts to separate. Add curry paste and cook, stirring, for 2 mins, or until fragrant. Add remaining coconut milk, lime leaves and chicken. Bring to a boil then reduce heat and simmer for 5-6 mins, or until chicken is cooked through.
- Stir in bamboo shoots, fish sauce, brown sugar, lime juice and cilantro. Simmer for 1 min, or until heated through. Serve immediately with rice, lime wedges and fried shallots.
Nutrition & Diet Analysis (per serving)
373
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).