Red Thai Curry with Chicken

January 11, 2021
Created by Chef Jake Driffill
30 minutes
Serves 4
  • 1 Tbsp canola oil
  • 1 1/2 lb chicken breasts
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1-3 Tbsp red curry paste
  • 1 Tbsp freshly grated ginger
  • 1 (13.5 oz) can lite coconut milk
  • 1 medium carrot
  • 1 bunch broccolini
  • 2 green onions, thinly sliced
  • 3 Tbsp chopped fresh cilantro leaves
  • 2 Tbsp freshly squeezed lime juice

In a large stockpot or Dutch oven over medium heat, add oil. Cut chicken into 1″ cubes. Season chicken with salt and pepper. Add chicken, shallots, and garlic to stockpot and cook until golden, about 5 minutes.

Stir in red curry paste and ginger and cook until fragrant, about 1 minute.

Stir in coconut milk and carrots. Bring to a boil, reduce heat and cook uncovered, stirring occasionally, until reduced and thickened, 10-15 minutes.

Add broccolini and cook until just tender, about 3 minutes.

Remove from heat, stir in green onions, cilantro, and lime juice. Serve immediately.

Note: If you prefer a more mild curry, start with 1 tablespoon curry paste and gradually add more until your preferred level of spice.

Nutrition per serving: 340 calories; 13g total fat (5g saturated); 670 mg sodium; 11g carbohydrates; 1g dietary fiber; 5g sugar (0g added sugar); 39g protein.