Red Curry Chicken

Savory Red Curry Chicken combines tender chicken and earthy shiitake mushrooms in a creamy coconut sauce, bursting with vibrant flavors and just the right kick. It's an easy, comforting dish that will warm your heart and satisfy your taste buds.

Course Main Course

Cuisine Thai

Keyword chicken, coconut milk, easy dinner, red curry, Thai cuisine

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 400kcal

Author Liza A

Ingredients

2/3 cup unsweetened coconut milk
2 tsp Thai red curry paste
1 tbsp fish sauce
3 tbsp vegetable oil
1 ½ lbs skinless boneless chicken thighs or boneless chicken breasts, cut into 1/2-inch strips or chunks
Salt and pepper to taste
1/2 lbs shiitake mushrooms stemmed, caps quartered
1 tbsp very finely chopped fresh ginger
2 large cloves of garlic minced
1/2 cup water
Chopped toasted peanuts and cilantro leaves for garnish
Steamed rice and lime wedges for serving

Instructions

In a small bowl, stir the coconut milk, red curry paste, and fish sauce until well combined. Set aside.
Season the chicken with salt and pepper. Heat a large skillet over medium-high heat with 2 tbsp of oil. Add the chicken to the skillet in a single layer. Cook, turning once, until the chicken is browned, but not fully cooked (4-5 minutes). Transfer the chicken to a plate and set aside. Drain and wipe the skillet clean.
Return skillet to the heat and add the remaining 1 tbsp of oil. Add the shiitake mushrooms and stir fry over medium-high heat until lightly browned (about 5 minutes). Add the ginger and garlic and stir fry for 1 minute. Add back the chicken, red curry mixture and water and bring to a boil.
Reduce heat and simmer for 2 to 3 minutes until the chicken is cooked through. You may simmer for longer to reduce the sauce, if you prefer less sauce.
Transfer the chicken to a serving dish. Garnish with chopped peanuts, cilantro and lime wedges. Serve immediately.

Notes

Recipe Source: Food Network

Nutrition