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Curry Chicken – Thai Style

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Adjust Servings:
13 oz coconut milk
1 tbsp fish sauce
3 tbsp Thai red curry paste
6 tbsp chicken broth
1 tbsp olive oil
4 kaffir lime leaves
1 tbsp lemongrass - finely chopped
2 tsp brown sugar
1 tsp garlic - minced
½ tsp salt
1-inch ginger piece - peeled and grated
1 lb boneless, skinless chicken breasts- chopped into bite size pieces
1 small onion - peeled and thinly sliced
1 tbsp cilantro - chopped

Nutritional information

10 g
24 g
14 g
200 mg
0 mg

Curry Chicken – Thai Style

  • Non Veg
  • 45 mins
  • Serves 4
  • Easy


How to make Thai Style Curry Chicken

  • Peel the onion and cut into half. Cut into thin slices. Chop the lemongrass finely starting from the thinner end. Discard the thicker, woody end.
  • Heat oil in a large non-stick pan and add the chopped onions to it. Fry for 3 minutes.
  • Add the garlic and ginger to the onions and fry for another 1 minute. Add the Thai red curry paste, cook for 1 minute, stirring continuously.
  • Add chicken pieces and mix till coated with the curry paste. Add lemongrass, kaffir lime leaves, coconut milk, brown sugar, salt, chicken broth, and fish sauce to the chicken and bring to a boil.
  • Cook uncovered for 15 minutes, stirring in between.
  • Remove the kaffir lime leaves from the pan.
  • Wash and chop the cilantro leaves. Add them to the chicken curry.
  • Remove from the flame. Serve hot with cooked Thai jasmine or basmati rice.


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