Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Watch how to make this recipe.
Red Curry Chicken
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- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 266
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 14 g
- Cholesterol
- 51 mg
- Sodium
- 403 mg
Warm up on a chilly fall evening with this Thai-inspired curry. The classic mix of sweet coconut milk and savory red curry paste are sure to liven up a weeknight meal. Instead of a traditional wok, I am using a casserole dish and letting the chicken braise in the oven.
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 266
- Total Fat
- 21 g
- Saturated Fat
- 12 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 14 g
- Cholesterol
- 51 mg
- Sodium
- 403 mg
Ingredients
Directions
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16m
Easy
CLASS
- Preheat the oven to 400 degrees F.
- Whisk the coconut milk, curry paste, and fish sauce together in a 9-by-13-inch baking dish; add the onion, lemongrass, garlic, and ginger. Lightly season the chicken and add it to the baking dish, turning to coat in the sauce, then arranging it skin-side-up.
- Bake the chicken, basting occasionally with the sauce, until lightly browned on top and cooked through (an instant read thermometer inserted into the center of a breast registers 160 degrees F), 50 to 55 minutes. Sprinkle with the cilantro and basil and serve with lime wedges on the side. Serve with cooked rice or crusty bread to soak up the sauce.
