Thai Red Chicken Curry

thai-chicken-curry
Photo by  Ellie Miller
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 700 calories
    • Calories 344 calories from fat
    • Fat 38 g
    • Sat Fat 22 g
    • Cholesterol 94 mg
    • Sodium 519 mg
    • Protein 41 g
    • Carbohydrate 49 g
    • Sugar 2 g
    • Fiber 4 g
    • Iron 7 mg
    • Calcium 66 mg
  • March 2010

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 8 small chicken cutlets (1 1/2 pounds total)
  3. Check kosher salt and black pepper
  4. Check 2tablespoons canola oil
  5. Check 2 bell peppers, sliced
  6. Check 1 15-ounce can coconut milk
  7. Check 2tablespoons red curry paste
  8. Check 1/4cup torn fresh basil leaves
  9. Check 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.