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.
Nutrition Facts
Ingredients
Instructions
Heat cooking oil in a wok or pan over medium-high heat.
Add grated ginger and garlic to the oil. Saute until aromatic (approx 30 seconds to 1 min.)
Add Thai red curry paste to the mix, then saute for another minute.
Pour the coconut milk into the wok or pan.
Add the pumpkin (or butternut squash) to the wok, then let it simmer for about 2 minutes.
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.
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.
Stir in fish sauce, sugar, and kaffir lime leaves.
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Continue Reading at Wokandskillet →Chef's Notes
The consistency of this curry is very thick and velvety. If you prefer a curry with a thinner consistency, simply add coconut milk, chicken broth, or water.
Tip: It’s hard to enjoy curry without rice! Cook enough rice to accommodate any leftover Thai Red Curry Chicken. Pack the rice with the curry in individual portions so that you re-heat only just the amount you need. Do not reheat more than once.
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