Thai Red Curry with Chicken
Experience the vibrant taste of Thai Red Curry with Chicken. This quick recipe and features coconut milk, tender chicken, and fresh basil for a satisfying dish.
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Ingredients
1 ½ cup coconut milk, no thickeners (gums) or added sugars
2-4 TBSP red curry paste, depending on preference (see also related recipe)
1 lb. chicken thigh, boneless, skinless, cubed (could use beef stew meat instead)
1 cup chicken or vegetable stock
2 TBSP fish sauce*, or minced anchovies
2 TBSP honey
1 tsp salt
2 cups kabocha squash, peeled and cubed
1 cup Thai basil, or regular basil if Thai is unavailable
¼ red pepper, julienned optional, for garnish
1 lime, sliced for garnish (Kaffir AKA Makurt if available)
1 TBSP Cilantro or Thai basil, chopped for garnish
*Many SCD’rs use the brand Red Boat for fish sauce because it is sugar free. It is not technically SCD, so if you are strictly adhering to SCD get some anchovies and puree them*
360 ml coconut milk, no thickeners (gums) or added sugars
2-4 TBSP (30- 60 ml) red curry paste, depending on preference (see also related recipe)
454 gram chicken thigh, boneless, skinless, cubed (could use beef stew meat instead)
240 ml chicken or vegetable stock
2 TBSP (30 ml) fish sauce*, or minced anchovies
2 TBSP(30 ml) honey
1 tsp (5 ml) salt
300 gram kabocha squash, peeled and cubed
40 gram Thai basil, or regular basil if Thai is unavailable
¼ red pepper, julienned optional, for garnish
1 lime, sliced for garnish (Kaffir AKA Makurt if available)
1 TBSP (15 ml) Cilantro or Thai basil, chopped for garnish
*Many SCD’rs use the brand Red Boat for fish sauce because it is sugar free. It is not technically SCD, so if you are strictly adhering to SCD get some anchovies and puree them*
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Instructions
- Gather and prep ingredients.
- Peel, deseed, and cube the kabocha squash, set aside.
- Bring ½ cup (120 ml) of coconut milk to a boil. Add in red curry paste. Stir to incorporate. Continue to boil and stir until mixture thickens 4-5 minutes.
- Add chicken and toss to coat in paste.
- Add remaining coconut milk.
- Next, add the stock, fish sauce or anchovies, honey, and salt. Simmer for 5-8 minutes.
- Add in kabocha squash and simmer for an additional 8-10 minutes or until the squash is cooked through and chicken reaches 165°F (73.9°C.).
- Stir in Thai basil.
- Garnish with red pepper slices, a kaffir lime slice, and cilantro.
- Serve immediately and enjoy!
Nutritional Info
Storage
Notes
Related Recipes
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