Description
This vibrant Thai Red Curry is a quick and flavorful dish that combines tender chicken, crisp vegetables, and a creamy coconut milk sauce infused with aromatic spices. Perfect for a satisfying weeknight dinner, this curry brings the exotic flavors of Thailand to your table in just 25 minutes.
Ingredients
Units
Scale
- 2 tablespoons vegetable oil
- 1 pound (450g) boneless skinless chicken breast or thighs, cut into chunks
- 1 small onion (142g), sliced
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 3 tablespoons Thai red curry paste
- 1 (13.6-ounce/403ml) can unsweetened coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons light brown sugar
- 6 ounces (169g) green beans, chopped
- 1 red bell pepper (205g), seeded and sliced
- 1/2 cup Thai basil leaves
- 1 tablespoon lime juice
- Cilantro for serving
Instructions
- Brown the chicken: Heat the oil in a large skillet over high heat. Add chicken and cook, stirring occasionally, until browned on all sides, about 3 minutes. Using a slotted spoon, remove the chicken and set aside in a bowl.
- Sauté aromatics: Reduce the heat to medium-high and add the onion, garlic, and ginger. Cook, stirring constantly, for 1 minute. Stir in the curry paste and cook for an additional minute to release its flavors.
- Create the curry base: Stir in the coconut milk, fish sauce, and brown sugar. Bring to a simmer over medium heat. Be careful not to let the coconut milk come to a hard boil, as it can curdle.
- Cook chicken and vegetables: Once simmering, return the chicken to the skillet and add the green beans and bell pepper slices. Continue simmering until the chicken is cooked through and the vegetables are just tender, about 8 minutes.
- Finish and serve: Remove from the heat and stir in basil leaves and lime juice. Serve immediately over rice, garnished with chopped cilantro or additional basil leaves.
Notes
- Use full-fat coconut milk for a creamier sauce.
- Simmer gently to prevent the coconut milk from curdling.
- Don’t overcook the vegetables to maintain their texture.
- Adjust seasonings to taste based on your curry paste’s intensity.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 22g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
