Description
This Thai Red Curry with Chicken is a deliciously rich and spicy dish that combines tender chicken with a creamy coconut milk-based sauce, infused with aromatic Thai spices. It’s a perfect meal to enjoy with steamed rice!
Ingredients
Scale
For the Curry:
- 1 lb (450g) chicken breast or thighs, thinly sliced
- 2 tablespoons vegetable oil or coconut oil
- 2 tablespoons red curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth or water
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup bamboo shoots (optional, can be omitted if not preferred)
- 1/2 cup snap peas or green beans (optional)
- 1/4 cup fresh Thai basil leaves (or regular basil)
- 1–2 Thai bird’s eye chilies, sliced (optional for extra heat)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Steamed jasmine rice (for serving)
Instructions
- Prepare the Chicken:
- In a large skillet or wok, heat the vegetable oil or coconut oil over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Remove the chicken from the skillet and set aside.
- Make the Curry Sauce:
- In the same skillet, add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This will release the flavors of the paste.
- Add the coconut milk, chicken broth (or water), fish sauce, brown sugar, lime juice, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
- Add the Vegetables:
- Add the sliced bell pepper, carrot, bamboo shoots, and snap peas (if using). Let the curry simmer for about 5-7 minutes, until the vegetables are tender but still crisp.
- Finish the Dish:
- Return the cooked chicken to the skillet and stir to combine. Let the chicken simmer in the curry sauce for another 5-7 minutes, until fully cooked through and tender.
- Taste the curry and adjust the seasoning as needed with more salt, sugar, or lime juice, depending on your preference.
- Garnish and Serve:
- Once the curry is ready, remove the skillet from the heat. Stir in the fresh Thai basil and sliced bird’s eye chilies (if using).
- Serve the Thai Red Curry with Chicken over steamed jasmine rice. Garnish with chopped cilantro and lime wedges on the side for extra freshness.
Notes
- Heat Level: Adjust the amount of red curry paste or bird’s eye chilies based on your spice tolerance. If you prefer a milder curry, reduce the amount of curry paste or omit the chilies.
- Protein Variations: You can substitute the chicken with shrimp, tofu, or beef for different protein options.
- Vegetable Variat
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 380
- Sugar: 7g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg