Thai Red Curry Chicken

We packed this classic curry dish with fresh vegetables and used light coconut milk to cut some of the fat. Boil-in-bag jasmine rice saves you time while still providing jasmine rice's signature aroma and moist, tender texture.

Yield: 5 servings (serving size: 1 cup chicken mixture and 1/2 cup rice)
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 25%
  • Fat: 6.7g
  • Saturated fat: 4g
  • Protein: 24.2g
  • Carbohydrate: 23.8g
  • Fiber: 1.6g
  • Cholesterol: 53mg
  • Iron: 1.5mg
  • Sodium: 449mg
  • Calcium: 30mg

Ingredients

  • 2 (3.5-ounce) bags boil-in-bag jasmine rice
  • 2 teaspoons olive oil
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped (about 1 cup)
  • 1 medium green bell pepper, chopped (about 1 cup)
  • 3 garlic cloves, chopped
  • 1 cup sliced fresh mushrooms
  • 1 cup grape tomatoes
  • 1 teaspoon grated peeled fresh ginger
  • 3/4 teaspoon salt
  • 1 (13.5-ounce) can light coconut milk
  • 1 teaspoon red curry paste (such as Thai Kitchen)
  • 1 1/2 tablespoons fresh lime juice
  • 12 fresh basil leaves, torn
  • 1 tablespoon chopped fresh cilantro
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 5 lime wedges

Preparation

  1. 1. Cook rice according to package directions, omitting salt and fat. Set aside 2 1/2 cups hot cooked rice. Reserve remaining 1/2 cup rice for another use.
  2. 2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add chicken; sauté 8 minutes or until done. Remove chicken from pan; set chicken aside.
  3. 3. Add onion and next 6 ingredients to pan; sauté 3 minutes or until vegetables are tender.
  4. 4. Combine coconut milk and curry paste, stirring with a whisk until smooth; add to vegetable mixture. Add chicken, lime juice, basil, and chopped cilantro. Bring to a boil; cover, reduce heat, and simmer 10 minutes.
  5. 5. Combine cornstarch and water in a small bowl; add to chicken mixture. Bring to a boil; cook 1 minute or until slightly thickened, stirring constantly. Serve over hot cooked jasmine rice. Squeeze a lime wedge over each serving.
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