Red Chicken Curry

Name: Red Chicken Curry
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Asian
Ingredients: 8 boneless, skinless chicken thighs (about 2 pounds), patted dry; Kosher salt and freshly ground black pepper; 2 tablespoons canola oil; 1 small onion, sliced; 2 tablespoons finely minced fresh ginger (from a 2-inch piece); 6 cloves garlic, finely minced; 2 tablespoons Thai red curry paste; 1 (13.5-ounce) can full-fat coconut milk, shaken; 2 tablespoons light brown sugar; 1 tablespoon fish sauce, or more to taste; 1 large red bell pepper, cored, seeded, and sliced; 1 large yellow bell pepper, cored, seeded, and sliced; 1 medium potato, peeled and cut into 1-inch chunks; 2 cups broccoli florets (cut larger florets in half to make them bite-size); ¼ teaspoon ground white pepper; 1 teaspoon chopped jalapeño, plus more for garnish; Cooked jasmine rice, for serving; Chopped fresh basil, for garnish

4 steps

Prep:20minCook:1h

Recipe from Chrissy Teigen’s book Cravings Hungry for More

Updated at: Thu, 07 Mar 2024 00:54:34 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories463.9 kcal (23%)

Total Fat18.4 g (26%)

Carbs25.6 g (10%)

Sugars8.8 g (10%)

Protein48.7 g (97%)

Sodium1029.2 mg (51%)

Fiber3.4 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8boneless skinless chicken thighs

patted dry

kosher salt

freshly ground black pepper

2 tablespoonscanola oil

1onion

small, sliced

2 tablespoonsfresh ginger

finely minced, from a 2-inch piece

6cloves garlic

finely minced

2 tablespoonsthai red curry paste

can full-fat coconut milk

shaken

2 tablespoonslight brown sugar

1 tablespoonfish sauce

or more to taste

1red bell pepper

large, cored, seeded, and sliced

1yellow bell pepper

large, cored, seeded, and sliced

1potato

medium, peeled and cut into 1-inch chunks

2 cupsbroccoli florets

cut larger florets in half to make them bite-size

¼ teaspoonground white pepper

1 teaspoonjalapeño

chopped, plus more for garnish

Instructions

Step 1

Season the chicken generously with salt and pepper. In a large heavy-bottomed pot or Dutch oven, heat the oil over medium-high heat. Brown the chicken all at once (it's OK if they don't all lie flat in the pot; we're saving time here) until golden, 4 to 5 minutes per side. Transfer the chicken to a plate.

Step 2

Add the onion to the pot and cook, stirring, until just softened, about 4 minutes. Add the ginger, garlic, and curry paste and cook, stirring, until fragrant, about 2 minutes. Stir in the coconut milk, brown sugar, and fish sauce until smooth. Bring to a boil, reduce the heat to medium-low, and simmer about 2 minutes. Stir in the bell peppers and potato, then return the chicken with any juices to the pot. Cover and simmer until the chicken and potatoes are just cooked through, about 20 minutes.

Step 3

While the curry is cooking, place the broccoli and ½ inch of water in a microwave-safe bowl. Cover and microwave on high until the broccoli turns bright green, about 3 minutes. Drain.

Step 4

Uncover the curry and stir in the broccoli, ½ teaspoon salt (or more to taste), white pepper, and jalapeño and simmer, uncovered, until the liquid thickens slightly, about 3 minutes. Serve with rice and garnish with basil and more jalapeño.

Notes

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