Thai Red Chicken Curry

Thai Red Chicken Curry Recipe
 Ellie Miller
Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
cup
long-grain white rice
8
small chicken cutlets (1 1/2 pounds total)
kosher salt and black pepper
2
tablespoons
canola oil
2
bell peppers, sliced
1
15-ounce can coconut milk
2
tablespoons
red curry paste
1/4
cup
torn fresh basil leaves
1
lime, cut into wedges

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a skillet over medium-high heat.
  3. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side. Remove from skillet and cut into strips.
  4. Add the bell peppers and ¼ cup water to the skillet and cook, stirring frequently, until just tender, 3 to 4 minutes.
  5. Add the coconut milk and curry paste and simmer for 4 minutes. Stir in the chicken.
  6. Spoon the chicken curry over the rice and sprinkle with the basil. Serve with the lime.
Kristen Evans
March 2010

Nutritional Information

  • Per Serving
  • Calories From Fat 344
  • Protein 41 g
  • Carbohydrate 49 g
  • Sugar 2 g
  • Fiber 4 g
  • Fat 38 g
  • Sat Fat 22 g
  • Calcium 66 mg
  • Iron 7 mg
  • Sodium 519 mg
  • Cholesterol 94 mg
What does this mean? See Nutrition 101.