Name: Thai Red Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 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

Description

This Thai Red Chicken Curry features a delightful blend of flavors with coconut milk, tender chicken, and fresh vegetables. It’s a simple dish that’s perfect for a quick dinner or a weeknight comfort meal, sure to please everyone at the table.

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

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Instructions

In a large skillet over medium heat, warm 2 tablespoons of vegetable oil.
Add 3 tablespoons of red curry paste, 2 pressed garlic cloves, and 1 tablespoon of fresh grated ginger. Cook until fragrant, about 2 minutes, stirring constantly.
Pour in 14 ounces of coconut milk, add 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water. 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 an additional 5 minutes until the vegetables soften.
Add 1 cup of cut green beans and 6 ounces of thinly sliced chicken breast. Let it simmer until the chicken is fully cooked, about 3-5 minutes.
Finish by stirring in the juice of ½ lime and ½ cup of torn Thai basil leaves. Adjust lime juice to taste before serving with white rice and sliced red chile or jalapeño.

Notes

For a spicier kick, add more red curry paste or sliced chilies.
This dish pairs perfectly with jasmine rice or brown rice for a heartier option.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 10g
Sodium: 650mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 20g
Cholesterol: 70mg