The Best Homemade Thai Red Curry with Chicken by @raziyyz

25 min

4 servings

🍗

8

Chicken thighs

🫒

20 ml

Olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🌶️

1 g

Paprika

🧅

1 g

Onion powder

🧄

1 g

Garlic powder

🧄

9 g

Garlic

🫚

6 g

Ginger

🧅

150 g

White onion

🍛

60 g

Red curry paste

🥛

240 ml

Milk

🍲

480 ml

Chicken broth

🍬

12 g

Sweetener

🍚

380 g

Rice

🥬

120 g

Bok choy

  1. Pat
    • boneless skinless chicken thighs
    • salt

    Pat the chicken thighs dry and season them with salt, black pepper, paprika, onion powder, and garlic powder.

  2. Heat
    • olive oil

    Heat 2 teaspoons of olive oil in a large pan over medium-high heat.

  3. Add
    • boneless skinless chicken thighs

    Add the seasoned chicken and sear it for 4 to 5 minutes per side.

  4. Transfer
    • boneless skinless chicken thighs

    Transfer the cooked chicken to a cutting board and slice it into thin pieces.

  5. Add
    • olive oil

    Add the remaining 1 teaspoon of olive oil to the same pan and reduce the heat to medium.

  6. Cook
    • white onion
    • garlic
    • fresh ginger

    Cook the white onion for 2 minutes until softened, then stir in the garlic and fresh ginger.

  7. Add
    • Thai red curry paste

    Add the Thai red curry paste and stir it through the aromatics for 1 minute.

  8. Pour
    • coconut milk
    • chicken broth
    • Thai red curry paste

    Pour in the coconut milk and chicken broth, then stir until the curry paste is fully dissolved.

  9. Stir
    • brown sugar stevia sweetener
    • Red curry paste
    • Sweetener

    Stir in the brown sugar stevia sweetener and simmer the curry for 5 minutes.

  10. Return
    • boneless skinless chicken thighs

    Return the sliced chicken to the pan and simmer for 2 minutes until heated through.

  11. Divide
    • cooked rice
    • boneless skinless chicken thighs
    • Red curry paste

    Divide the cooked rice between four bowls and ladle the curry over it.

  12. Top
    • bok choy

    Top each serving with one handful of bok choy and serve immediately.

The Best Homemade Thai Red Curry with Chicken by @raziyyz

25 min

4 servings

🍗

8

Chicken thighs

🫒

20 ml

Olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🌶️

1 g

Paprika

🧅

1 g

Onion powder

🧄

1 g

Garlic powder

🧄

9 g

Garlic

🫚

6 g

Ginger

🧅

150 g

White onion

🍛

60 g

Red curry paste

🥛

240 ml

Milk

🍲

480 ml

Chicken broth

🍬

12 g

Sweetener

🍚

380 g

Rice

🥬

120 g

Bok choy

Preparation Steps

  1. Step 1/12

    Pat the chicken thighs dry and season them with salt, black pepper, paprika, onion powder, and garlic powder.

    🍗boneless skinless chicken thighs
    🧂salt
    ⚫black pepper
    🌶️paprika
    🧅onion powder
    🧄garlic powder
    🔪chef's knife
    🪵cutting board

  2. Step 2/12

    Heat 2 teaspoons of olive oil in a large pan over medium-high heat.

    🫒olive oil
    🥄measuring spoons

  3. Step 3/12

    Add the seasoned chicken and sear it for 4 to 5 minutes per side.

    🍗boneless skinless chicken thighs
    🥢tongs

  4. Step 4/12

    Transfer the cooked chicken to a cutting board and slice it into thin pieces.

    🍗boneless skinless chicken thighs
    🥢tongs
    🪵cutting board
    🔪chef's knife

  5. Step 5/12

    Add the remaining 1 teaspoon of olive oil to the same pan and reduce the heat to medium.

    🫒olive oil
    🥄measuring spoons

  6. Step 6/12

    Cook the white onion for 2 minutes until softened, then stir in the garlic and fresh ginger.

    🧅white onion
    🧄garlic
    🫚fresh ginger
    🔪chef's knife
    🥄wooden spoon

  7. Step 7/12

    Add the Thai red curry paste and stir it through the aromatics for 1 minute.

    🍛Thai red curry paste
    🥄measuring spoons
    🥄wooden spoon

  8. Step 8/12

    Pour in the coconut milk and chicken broth, then stir until the curry paste is fully dissolved.

    🥥coconut milk
    🍲chicken broth
    🍛Thai red curry paste
    🥄measuring cups
    🥄wooden spoon

  9. Step 9/12

    Stir in the brown sugar stevia sweetener and simmer the curry for 5 minutes.

    🍬brown sugar stevia sweetener
    🥄measuring spoons
    🥄wooden spoon

  10. Step 10/12

    Return the sliced chicken to the pan and simmer for 2 minutes until heated through.

    🍗boneless skinless chicken thighs
    🥢tongs
    🥄wooden spoon

  11. Step 11/12

    Divide the cooked rice between four bowls and ladle the curry over it.

    🍚cooked rice
    🍗boneless skinless chicken thighs
    🥄measuring cups
    🥄ladle

  12. Step 12/12

    Top each serving with one handful of bok choy and serve immediately.

    🥬bok choy

Composition

Ingredients

Types

Fats and Oils, Herbs and Spices, Vegetables, Broths

Ingredients

Chicken thighs, Olive oil, Salt, Pepper, Paprika, Onion powder, Garlic powder, Garlic, Ginger, White onion, Red curry paste, Milk, Chicken broth, Sweetener, Rice, Bok choy

Notes

Chicken thighs (boneless, skinless, or 4 chicken breasts sliced into 8 thin fillets), Olive oil (for the chicken, for the curry), Salt (to season the chicken, to taste, for the curry), Pepper (to season the chicken, to taste, for the curry), Paprika (to season the chicken), Onion powder (to season the chicken), Garlic powder (to season the chicken), Garlic (minced or chopped), Ginger (minced or chopped), White onion (chopped), Milk (any milk, coconut milk used), Sweetener (any sweetener, brown sugar stevia used), Rice (per serving), Bok choy (a handful of greens per serving, bok choy used)

Allergens

to inform

Dietetics

Dietary regimen

High Protein

Calories

405 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 27g, Fat: 16g, Fiber: 3g

Nutritional Information

Minerals

Sodium: 850mg, Potassium: 690mg, Iron: 2.8mg, Calcium: 85mg

Vitamins

Vitamin A: 180mcg RAE, Vitamin C: 24mg, Vitamin B6: 0.8mg, Vitamin B12: 0.7mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

chef's knife, cutting board, measuring spoons, measuring cups, wooden spoon, tongs, ladle

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Lunch, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@raziyyz

Origin

Cuisine

Thai

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Tender, Creamy, Juicy, Crisp-tender

Flavors

Spicy, Savory, Creamy, Aromatic, Slightly Sweet, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Cool before refrigerating,Store rice separately when possible), freezer : 2 months (Freeze curry in an airtight freezer-safe container,Freeze rice separately,Thaw overnight in the refrigerator)