Description
This Thai Red Chicken Curry features a delightful mix of coconut milk, red curry paste, and fresh veggies, making it a quick, flavorful meal that’s perfect for busy nights.
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 the vegetable oil. Stir in the red curry paste, minced garlic, and ginger. Cook until fragrant, about 2 minutes while stirring constantly.
- Combine the coconut milk, brown sugar, fish sauce, and water in the skillet. Stir to mix thoroughly and let it simmer for 5 minutes.
- Add the sliced carrots, bell pepper, and cubed sweet potato to the skillet. Cook for 5 minutes until the vegetables start to soften. Then add the green beans and sliced chicken breast, simmering until the chicken is fully cooked, approximately 3 to 5 minutes more.
- Remove from heat and mix in the lime juice and torn Thai basil leaves. Adjust lime juice to taste. Serve hot with white rice and garnish with sliced red chile or jalapeño if desired.
Notes
Feel free to substitute vegetables according to your preference or seasonal availability.
This dish pairs wonderfully with jasmine rice for an authentic experience.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg