Description
This Thai Red Chicken Curry is a flavorful dish featuring tender chicken, vibrant vegetables, and a creamy coconut base. It’s perfect for a quick family dinner or a cozy night in, offering a delightful blend of spices and textures.
Ingredients
Scale
- 2 tablespoons vegetable or canola oil
- 3 tablespoons red curry paste
- 2 garlic cloves, pressed or minced
- 1 tablespoon fresh grated ginger
- 1 (14-ounce) can full-fat coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons fish sauce
- ⅓ cup water
- 2 carrots, peeled and sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 sweet potato, peeled and cubed
- 4 ounces green beans, trimmed and cut (about 1 cup)
- 6 ounces boneless skinless chicken breast, thinly sliced
- ½ lime, juiced
- ½ cup thai basil, roughly torn
- 1 red chile or jalapeño, sliced
- white rice for serving
Instructions
- Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
- Stir in 3 tablespoons of red curry paste, 2 pressed garlic cloves, and 1 tablespoon of fresh grated ginger; cook for about 2 minutes until fragrant.
- Pour in 14 ounces of coconut milk, 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water; mix well and let simmer for 5 minutes.
- Add 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato; cook for 5 minutes until the vegetables start to soften.
- Incorporate 1 cup of cut green beans and 6 ounces of thinly sliced chicken breast; simmer until the chicken is fully cooked, around 3-5 minutes.
- Stir in the juice of ½ lime and ½ cup of torn Thai basil leaves; taste and adjust lime juice if needed, then serve with white rice and sliced red chile or jalapeño if desired.
Notes
The curry can be adjusted in spice by using less or more red curry paste.
Feel free to substitute out vegetables with seasonal options like zucchini or snap peas.
For a lighter version, use less coconut milk or replace with vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 11g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 27g
- Cholesterol: 80mg