Description
A vibrant and aromatic Red Curry Stir Fry with Chicken, embodying the essence of Thai cuisine with every bite.
Ingredients
Scale
- 250g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 – 2 tsp fish sauce
- 2–3 tbsp red curry paste
- 1/2 cup coconut milk (or chicken stock)
- 1 tbsp palm sugar, finely chopped
- 1 cup sugar snap peas, strings removed and cut in half diagonally
- 3 kaffir lime leaves, julienned
- 1/4 cup fingerroot, julienned (optional)
- 2 stems young peppercorns (optional)
- 1/2 cup cherry tomatoes, halved
- 1 cup Thai basil or holy basil
- Jasmine rice (for serving)
Instructions
- Prep the chicken by combining it with fish sauce and set it aside.
- Start the stir fry by heating oil in a wok and adding red curry paste, sautéing until aromatic.
- Build the sauce by deglazing with coconut milk, adding palm sugar, and stirring until thickened.
- Cook the chicken until about 80% done, stirring occasionally.
- Add the kaffir lime leaves, fingerroot, and sugar snap peas, tossing until chicken is fully cooked.
- Bring it all together by adding cherry tomatoes and Thai basil before serving.
- Serve hot with jasmine rice.
Notes
Use fresh herbs and spices for best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg