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Thai Red Curry with Chicken (Gluten free)

Thai Red Curry with Chicken (Gluten free)

Kayla Cappiello
Thai Red Curry honestly has all the flavors we know and love about authentic Thai food! Big, bold classic Thai flavours that are fragrant and creamy.
This 30 Minute quick thai red curry with chicken uses curry paste in a jar to save time. No one wants to be waiting over an hour for dinner so this is a bit faster than the authenic thai red curry cooking method from a classic thai restaurant. Don't worry though, it tastes JUST as good!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 26 minutes
Course Dinner
Cuisine American, thai
Servings 4 servings
Calories 225 kcal

Ingredients
  

For the Sauce:

  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 2-3 tablespoons red curry paste
  • 1 13.5-ounce can coconut milk
  • 1 tablespoon gluten free soy sauce, coconut aminos, liquid aminos
  • 1-2 tablespoons lime juice
  • Optional: pinch of sugar

For the Curry:

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 1 bell pepper any color, sliced
  • 1 onion sliced
  • 1/2 cup fresh Thai basil leaves
  • Cooked rice for serving

Instructions
 

  • Heat 1 tbsp oil in a saucepan over medium heat.
  • Add garlic and ginger, cook until fragrant (about 1 minute).
  • Stir in red curry paste, cook for 1 minute more.
  • Pour in coconut milk, bring to a simmer.
  • Stir in soy sauce and lime juice (and sugar, if using).
  • Simmer for a few minutes, then set the sauce aside.
  • In a large skillet or wok, heat 1 tbsp oil over medium-high heat.
  • Add the chicken and cook until browned and cooked through. Remove chicken from the skillet and set aside.
  • Add the sliced bell pepper and onion to the same skillet.
  • Sauté until the vegetables are tender-crisp, about 5-7 minutes.
  • Pour the red curry sauce back into the skillet with the peppers and onions.
  • Add the cooked chicken back into the sauce.
  • Stir in the fresh Thai basil leaves until they wilt slightly.
  • Spoon the red chicken curry over cooked rice. Enjoy immediately!

Nutrition

Calories: 225kcalCarbohydrates: 6gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 73mgSodium: 386mgPotassium: 550mgFiber: 1gSugar: 3gVitamin A: 2149IUVitamin C: 44mgCalcium: 29mgIron: 1mg
Keyword 30 minute recipe, one pot meal, one pot recipe
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