Thai Red Curry Chicken
泰式紅咖喱雞
Pan-seared chicken thighs drizzled with rich Thai red curry coconut sauce, combining aromatic curry spices, smooth coconut milk, and refreshing lemon for a fragrant and appetizing dish.
- servings
- 👥 2 servings
- time
- ⏱ 45 min
- Cuisine
- 🍽 Thai
by @laicoouu · Original recipe on kangacook.com
English text is machine-translated from the original Chinese and has not been reviewed by a person.
Ingredients
- 250 gchicken thigh
- 30 gthai red curry paste
- 200 mlcoconut milk
- 10 gminced garlic
- ½lemon
- to tastecilantro
- 10 mlfish sauce
- 5 mlsoy sauce
- 5 gsugar
Quantities are parsed from the author's free text; lines the parser is unsure about are shown as written and not scaled.
Nutrition per serving
- calories
- 390 kcal
- protein
- 22 g
- fat
- 29 g
- carbohydrate
- 11 g
As published by the author; KangaCook estimates these automatically.
Steps
- 1
Pan-fry the chicken thighs until golden brown on both sides and cooked through, then remove and cut into pieces.
- 2
Without adding extra oil, use the residual oil in the pan to sauté the minced garlic until fragrant. Add the Thai red curry paste and sauté until aromatic, then pour in the coconut milk and stir well. Season with fish sauce, soy sauce, and sugar, and simmer until the sauce thickens slightly.
- 3
Pour the prepared red curry sauce directly over the pan-seared chicken thighs. Squeeze lemon juice over top and sprinkle with cilantro to finish.
