Description
Indulge in the vibrant flavors of Spicy Thai Red Curry Pot Roast Chicken, a dish that transforms a simple dinner into a culinary celebration. This easy-to-make recipe features succulent chicken simmered in a rich red curry sauce, perfectly balanced with creamy coconut milk and fresh vegetables. Ideal for family gatherings or impressing guests, this pot roast is not just a meal; it’s an experience filled with warmth and joy.
Ingredients
Scale
- 2 lbs bone-in chicken thighs
- 1 can (14 oz) full-fat coconut milk
- 3 tbsp Thai red curry paste
- 1 tbsp grated fresh ginger
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 1 large red bell pepper, sliced
- 1 medium onion, chopped
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Prepare your ingredients by chopping onions and bell peppers and grating ginger and garlic.
- Heat oil in a large pot over medium-high heat and sear the chicken thighs until golden brown (5-7 minutes).
- Add chopped onions, ginger, and garlic; sauté until fragrant.
- Stir in the red curry paste and cook for another 2 minutes.
- Pour in coconut milk and vegetable broth; bring to a simmer for 5 minutes.
- Mix in sliced bell peppers and cook for an additional 10-15 minutes until tender.
- Adjust seasoning and serve over rice or with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg