Thai Red Curry with Chicken

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

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.

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

Categories

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