Description
Experience the delightful taste of Thai Red Chicken Curry, an easy-to-make dish that combines aromatic spices, tender chicken, and vibrant vegetables, perfect for a quick 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
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
- Stir in 3 tablespoons red curry paste, 2 pressed garlic cloves, and 1 tablespoon fresh grated ginger, cooking until fragrant, about 2 minutes.
- Pour in 14 ounces coconut milk, 3 tablespoons brown sugar, 2 tablespoons fish sauce, and ⅓ cup water. Stir and let simmer for 5 minutes.
- Add 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato, cooking for 5 minutes to soften the vegetables.
- Mix in 1 cup cut green beans and 6 ounces thinly sliced chicken breast, and simmer until the chicken is fully cooked, about 3-5 minutes.
- Stir in the juice of ½ lime and ½ cup torn Thai basil leaves. Adjust lime juice to taste and serve with white rice and sliced chile or jalapeño.
Notes
Adjust the spice level by using more or less red curry paste.
Serve with a side of jasmine rice for a classic pairing.
Feel free to add your favorite vegetables or protein options.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 9g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 80mg