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Thai Red Chicken Curry
This Thai Red Chicken Curry is so easy and so tasty you will want to make it again and again!
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Laura📖 castironskilletcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- pan
- skillet
- dutch oven
- whisk
- baking dish
📝 Preparation Steps
1
Preheat oven to 375°F
2
Season the chicken generously with salt and pepper. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken breasts on both sides until golden brown, about ⏱️ 2-3 minutes per side. Remove the chicken from the pan and set aside.
olive oil2 tablespoons
3
Add the sliced bell pepper, onion, and garlic to the hot pan. Reduce the heat to medium-low and sauté for ⏱️ 5-7 minutes or until the vegetables begin to soften. Stir in the grated ginger and cook for an additional ⏱️ 30 seconds.
garlic (minced)2 cloves
4
Add the red curry paste and stir to coat the vegetables. Briefly cook for another minute.
red curry paste (adjust for spice preference)2 tablespoons
5
Slowly whisk in the coconut milk, a little at a time, ensuring each addition is fully incorporated before adding more. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
6
Nestle the seared chicken breasts back into the skillet, ensuring they are coated in the creamy curry sauce. Transfer the entire pan (or carefully transfer the mixture to an oven-safe baking dish) to your preheated oven. Bake for ⏱️ 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C)
7
Serve over fluffy white rice and garnish with fresh cilantro, if desired.
Fresh cilantro (for garnish (optional))
Nutrition Facts
calories
310 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
676 mg
protein Content
39 g
trans Fat Content
0.03 g
cholesterol Content
102 mg
carbohydrate Content
6 g
saturated Fat Content
3 g
unsaturated Fat Content
10 g
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