Description
This Thai Red Chicken Curry is a delightful blend of coconut milk, red curry paste, and fresh vegetables. It’s a simple, flavorful dish perfect for a quick dinner or a comforting homemade meal.
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, heat 2 tablespoons of vegetable oil. Stir in red curry paste, pressed garlic cloves, and grated ginger. Cook until fragrant, about 2 minutes, stirring constantly.
- Add coconut milk, brown sugar, fish sauce, and water to the skillet. Stir well to combine and simmer for 5 minutes.
- Introduce sliced carrots, red bell pepper, and cubed sweet potato to the sauce. Cook for 5 minutes until the vegetables soften. Then, add cut green beans and thinly sliced chicken breast. Simmer until the chicken is cooked through, about 3-5 minutes.
- Finish by stirring in lime juice and torn Thai basil leaves. Taste and adjust lime juice if desired. Serve hot with white rice and optional chopped red chile or jalapeño.
Notes
Adjust lime juice to your taste to enhance freshness.
Serve with jasmine or sticky rice for a complete meal.
Feel free to substitute other vegetables based on your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 60mg