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Photo shows Red Chicken Curry Plated
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5 from 1 vote

Red Curry Chicken

Red Curry Chicken is an easy recipe to make to enjoy the delicious warm flavors of red curry.
Prep Time15 minutes
Active Time1 hour
Total Time1 hour 15 minutes
Course: Curry
Cuisine: Gluten Free, Thai
Keyword: Chicken, Curry, family meal, main dish, Thai
Yield: 6 servings
Calories: 295kcal
Author: 2 Cooks in the Kitchen

Materials

  • 2 lb Chicken Thighs cut up
  • 2 Tbls Coconut Oil
  • 1 Stalk Lemongrass cut 2 3" pieces off the bottom and pound with a knife handle
  • 1 Medium Butternut Squash peeled and cut into cubes
  • 1 1/2 Cups Water
  • 1 tsp Garam Masala
  • 2 Tbls Red Curry Paste
  • 1 can Garbanzo Beans Chick Peas, rinsed
  • 1 can Coconut Cream
  • 2 Tbls Fish Sauce
  • 1 Tbls Sugar
  • 1/2 tsp salt

Instructions

  • Heat the coconut oil in a large soup pot over medium heat. Add the lemongrass and let cook for 2 minutes.
  • Add the chicken, garam masala and red curry paste. Stir well and let cook for 10 minutes, stirring occasionally until the chicken is browned.
  • Add the butternut squash pieces and the water. You don't want to completely cover the squash with water but you need enough to cook it. 1 1/2 cups is about right. Let this cook for 30 minutes on a low simmer.
  • Add the garbanzo beans, coconut cream, fish sauce, sugar and salt. Let simmer for another 30 minutes.
  • Serve right away.

Video

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition

Calories: 295kcal | Carbohydrates: 18g | Protein: 31g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 808mg | Potassium: 847mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14112IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 2mg