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.
Ingredients
Cooking Instructions
step 1
Heat Coconut Oil (3 Tbsp) in a wok or pan over medium-high heat.
step 2
Add Fresh Ginger (1 Tbsp) and Garlic (4 cloves) to the oil. Sauté until aromatic, approximately 30 seconds to 1 minute.
step 3
Add Thai Red Curry Paste (3 Tbsp) to the mix, then saute for another minute.
step 4
Pour the Coconut Milk (1 can) into the wok or pan.
step 5
Add the Pumpkins (1 1/2 cups) to the wok, then let it simmer for about 2 minutes
step 6
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.
step 7
Add Boneless, Skinless Chicken Thighs (1 1/2 cups) to the curry, then allow the curry to simmer for about 5 more minutes over medium heat until the chicken is fully cooked.
step 8
Stir in Fish Sauce (1 Tbsp), Brown Sugar (1 Tbsp) and Kaffir Lime Leaves (2).
step 9
Transfer the curry into a bowl, then garnish with fresh sliced Red Chili Pepper (1), Fresh Cilantro Leaf (1/2 cup) and Fresh Thai Basil Leaves (1 cup). Serve with steamed rice. Enjoy!
