Thai Red Curry Chicken Recipe, Simplified
Servings: 4
Calories: 484kcal
Make this delicious Thai Red Curry Chicken for a quick and easy weeknight dinner in less than 30 minutes! The recipe is nut free except for coconut.
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Ingredients
- 2 tablespoons Thai Kitchen Red Curry Paste
- ½ cup hot water
- ¾ cup non-fat milk divided
- 1 teaspoon oil
- 1 medium onion peeled and sliced
- 6 chicken thighs boneless, skinless, cut up into bite sized pieces
- 1 cup blanched or steamed vegetables optional
- ¼ cup coconut milk
- 2-3 scallions chopped into 1 inch pieces, separate whites and greens
- 4 cups freshly cooked rice
Instructions
- Add the red curry paste, hot water, and ½ cup milk into a small sauce pan, whisk, cook on medium heat for 10 minutes, until slightly thickened, set aside.
- Preheat a large frying pan for 1-2 minutes on medium heat, add oil and onions, saute for 1 minute.
- Add chicken, saute for 5 minutes until no longer pink.
- Add cooked vegetables (if using), curry sauce, ¼ cup of milk, coconut milk, scallion whites, and reduce heat to simmer for 5 minutes.
- Add scallion greens, stir, and serve over freshly cooked rice.
Nutrition
Calories: 484kcal