Thai Red Curry with Chicken

Bowls of aromatic jasmine rice topped with red curry sauce, chicken, and broccoli make a delicious Thai-inspired meal the family will love.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 597 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• salt and ground black pepper to taste
• 1 cup chicken broth
• 2 tablespoons peanut oil, divided
• 1 medium lime, juiced
• 1 teaspoon fish sauce
• 1 (1/2 inch) piece fresh ginger, minced
• 1 cup jasmine rice
• 2 cloves garlic, minced, divided
• 1 pound skinless, boneless chicken breast, cut in bite-sized pieces
• 2 tablespoons Thai red chile paste
• 1 stalk lemongrass, bruised
• 3 makrut lime leaves (optional)
• 1 crown broccoli, cut into bite-sized pieces
• 1.5 cups water

Recipe Instructions

Step 1

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Keep warm until ready to use.

Step 2

Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add chicken, 1/2 of the garlic, salt, and pepper. Cook and stir until chicken is browned and the juices run clear, 8 to 10 minutes. Remove chicken to a plate.

Step 3

Add remaining oil to the same pan. Saute remaining garlic and ginger until fragrant, about 1 minute. Stir in chile paste. Add coconut milk and stir until blended. Simmer for 5 minutes.

Step 4

Add chicken broth, lemongrass, lime leaves, lime juice, and fish sauce. Simmer, uncovered, for 10 minutes.

Step 5

Add chicken and broccoli, and simmer gently for 10 more minutes. Taste and season as necessary. Serve over warm rice.