Description
This Thai Red Chicken Curry is an exquisite blend of flavors with tender chicken, vibrant vegetables, and coconut milk. A quick prep and cook time make it ideal for a satisfying weeknight dinner!
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
- In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Stir in 3 tablespoons of red curry paste, along with 2 pressed garlic cloves and 1 tablespoon of fresh grated ginger. Cook until fragrant, approximately 2 minutes, while stirring constantly.
- Add 14 ounces of coconut milk, 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water to the skillet. Mix well and let it simmer for 5 minutes.
- Incorporate 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato into the sauce. Cook for 5 minutes, allowing the vegetables to soften. Then, add 1 cup of cut green beans and 6 ounces of thinly sliced chicken breast, simmering until the chicken is cooked through for about 3-5 minutes.
- Finish the dish by stirring in the juice of ½ lime and ½ cup of torn Thai basil leaves. Adjust lime juice to taste and serve hot over white rice, garnished with sliced red chile or jalapeño if desired.
Notes
For added flavor, use fresh herbs like cilantro as a garnish.
Customize the vegetables based on what’s in season for a different twist each time.
If you prefer spicier curry, add more red curry paste or fresh chiles.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 920mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg