Thai Red Curry Chicken
This hearty Thai Red Curry Chicken features a thick luscious sauce loaded with incredible flavor! Tender chicken is paired with buttery pumpkin, then topped with fresh cilantro leaves and Thai basil.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp coconut oil
- 1 tbsp grated ginger
- 4 clove garlic (minced)
- 3 tbsp Thai Red Curry Paste
- 14 oz coconut milk
- 1+1/2 cup cubed pumpkin or butternut squash
- 1+1/2 cup cubed chicken thighs (boneless and skinless)
- 1 tbsp fish sauce
- 1 tbsp brown or palm sugar
- 2 kaffir lime leaves (thinly julienned)
- 1 fresh red chili (sliced into thin pieces or strips)
- 1/2 cup cilantro leaves
- 1 cup Thai basil leaves
Instructions
- 1
Heat cooking oil in a wok or pan over medium-high heat.
- 2
Add grated ginger and garlic to the oil. Saute until aromatic (approx 30 seconds to 1 min.)
- 3
Add Thai red curry paste to the mix, then saute for another minute.
- 4
Pour the coconut milk into the wok or pan.
- 5
Add the pumpkin (or butternut squash) to the wok, then let it simmer for about 2 minutes.
- 6
Reduce the heat to low and allow the curry to simmer for about 15 more minutes, stirring frequently. If the curry gets too thick, add water.
- 7
Add chicken to the curry, then allow the curry to simmer for about 5 more minutes over medium heat until the chicken is fully cooked.
- 8
Stir in fish sauce, sugar, and kaffir lime leaves.
- 9
Transfer the curry into a bowl, then garnish with fresh sliced red chili, cilantro leaves, and Thai basil leaves.
- 10
Serve with steamed rice.
- 11
Enjoy!