Thai Red Curry Chicken: One Pot in 30 Minutes
This Thai red curry chicken is full of flavor and can be made in just 30 minutes, perfect for a quick dinner.
Equipment
- Dutch oven
Ingredients
Base Ingredients
- 1 teaspoon avocado oil https://amzn.to/2zuj3h0
- ½ cup yellow onion chopped
- 2 cloves garlic minced
- 2 tablespoon Thai red curry paste https://amzn.to/2NGosp0
- 1 ¾ cups coconut milk full fat, from the can https://amzn.to/2NQdI68
- 1 ½ tablespoon fish sauce https://amzn.to/383Gav4
- 1 tablespoon coconut sugar https://amzn.to/2n211tk
- 4 lime leaves
- 1 lb chicken breast chopped into cubes
- 1 head broccoli cut into florets
- 2 tablespoon lime juice
- ½ bunch Thai basil chiffonade, optional
- 2 Thai red chili sliced, optional
- 1 ½ cups jasmine rice cooked https://amzn.to/2POfojn
Instructions
Cooking Instructions
- Heat up some oil in a large dutch oven pot over medium heat. Add in the chopped onion and cook for a few minutes, until soft and translucent. Then add the minced garlic and cook for one minute longer. Add in the Thai curry paste and stir. Then add in the coconut milk, fish sauce, coconut sugar and lime leaves. Give that a stir and bring to a boil. Reduce the heat and simmer for a few minutes.
- Add in the chicken and cook for about 2 minutes, then add in the broccoli. Cook for 4 to 5 minutes, and simmer uncovered until the chicken is cooked through and the broccoli is softer, but still crunchy and crisp.
- Remove the lime leaves using a small sieve or spoon. Squeeze in the lime juice and stir to combine. Divide into bowls, top with Thai basil, sliced chilis and garnish with lime wedges. Top with rice if using. Enjoy!
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 900mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 300IUVitamin C: 30mgCalcium: 50mgIron: 2mg
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