Thai Red Chicken Curry

Thai Red Chicken Curry is a 35-minute protein packed dinner. Pick estimates $7.81 a serving, above the catalog average of $5.05, with 36g of protein and 610 kcal. You need stove and 7 ingredients.

• 35 minCook time
• $7.81Est. cost
• 610Calories
• 36gProtein
• 42gCarbs
• 34gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍗Chicken ThighsMeat & Seafood5 oz
• 🥥Coconut MilkPantry¾ cup
• 🍛Thai Red Curry PastePantry2 tsp
• 🍚Basmati RicePantry2½ oz
• 🫑Bell PepperProduce½ piece
• 🌿CilantroProduce2 tbsp
• 🍋LimeProduce½ piece

Method

1. Rinse the basmati rice and simmer in 5 fl oz of water, covered, for 15 minutes until fluffy.
2. Cut the chicken thighs into bite-size pieces and slice the bell pepper.
3. Heat a splash of oil in a saucepan over medium-high heat and sear the chicken for 5 minutes until lightly browned.
4. Stir in the red curry paste and cook for 1 minute until fragrant.
5. Pour in the coconut milk and bell pepper, then simmer for 12 minutes until the chicken is cooked through and the sauce has thickened.
6. Squeeze in the lime juice and stir through.
7. Serve the curry over the rice, topped with chopped cilantro.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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