Classic Thai red curry with tender chicken, creamy coconut, and a glossy chili oil sheen, balanced with lime and basil for that premium restaurant aroma in one bowl. πΏ
Hook β¨
If you want a Thai main that ranks hard and always tastes luxurious, red curry is the one, fast paste bloom, silky coconut, and clean heat that hits perfectly. β¨
Ingredients
Servings: 4
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Chicken and vegetables
π 700 g chicken thighs, thin slices (1.54 lb)
π 250 g eggplant, bite size (2 cups / 8.8 oz)
π« 150 g red bell pepper, thin slices (1Β½ cups / 5.3 oz)
π§ 120 g onion, thin wedges (1 cup / 4.2 oz)
Curry base
π₯₯ 800 ml coconut milk, full fat (3β cups / 27 fl oz)
πΆοΈ 60 g Thai red curry paste (4 tbsp / 2.1 oz)
π₯£ 45 ml fish sauce (3 tbsp / 1.5 fl oz)
π― 15 ml palm sugar syrup, or brown sugar syrup (1 tbsp / 0.5 fl oz)
π 15 ml lime juice (1 tbsp / 0.5 fl oz)
π§ 200 ml water or chicken stock (ΒΎ cup / 6.8 fl oz)
β±οΈ Prep: 12 min
π₯ Cook/Bake: 25 min
ποΈ Rest: 2 min
β° Total: 39 min
Nutritional Value
π₯ Calories: ~620 kcal
πͺ Protein: ~36 g
πΎ Carbohydrates: ~16 g
π§ Fat: ~46 g
π₯ Fiber: ~4 g
π₯ 620 kcalπͺ 36 g proteinπ 16 g carbsπ§ 46 g fatπΎ 4 g fiber
Macro Split (kcal)
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Macro grams
Advice
Keep the simmer calm, boiling hard can split coconut milk, gentle heat keeps the curry silky and glossy. π₯₯
Why it works π‘
Blooming paste in coconut fat unlocks aroma, then gentle simmer cooks chicken tender while eggplant thickens the sauce naturally for that restaurant gloss. π‘
Twist πΆοΈ
Add 120 g bamboo shoots (1 cup / 4.2 oz) for a more classic Thai texture, or finish with 5 ml roasted chili oil (1 tsp / 0.17 fl oz) for extra sheen. πΆοΈ
Status
Thai red curry chicken, silky coconut, clean heat, and basil perfume, pure premium comfort in one bowl π₯₯πΆοΈ #grannyzen #main_dishes #thai_red_curry_chicken #thai_cuisine
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