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Thai Red Curry Chicken | Marion's Kitchen
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Prep Time
15m
Cook Time
15m
Total Time
30m
This Thai Red Curry Chicken recipe from Marion's Kitchen features a rich and creamy curry paste with coconut milk, dried herbs, and bamboo shoots. Tender chicken, crunchy snow peas, and zucchini are cooked in the flavorful sauce and served over steamed rice for a satisfying and aromatic dish.
Ingredients
Servings:
4
Scale:
Scale
0.25
0.5
1
2
3
4
5
6
1 Xmarion’s Kitchen Thai Red Curry, Which Includes
Steps
1
Heat oil over medium heat and fry my THAI RED CURRY PASTE for about a minute or until it starts to smell yummy.
2
Pour in the creamy COCONUT MILK and 1 cup of water. Then add the DRIED THAI HERBS & CHILLI (leave the chillies out if you want a mild curry or chop them up if you want a spicier curry). Wait for the curry to start simmering again.
3
Drain and discard the liquid from the BAMBOO SHOOTS. Add drained bamboo shoots to the curry along with the chicken, zucchini and snow peas. Simmer for 5-10 minutes or until chicken is cooked through. Serve with steamed rice.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
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Calories637kcal31%
-
Fat45g2%
-
Saturated Fat25g1%
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Carbohydrates27g1%
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Fiber5g0%
-
Sugar3g0%
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Protein37g1%
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Cholesterol165mg8%
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Sodium457mg22%
Percent Daily Values are based on a 2,000 calorie diet.