Description
This Thai Red Chicken Curry is bursting with flavor and made from simple ingredients. Ideal for a quick dinner, it’s a delicious way to enjoy homemade comfort food with chicken, veggies, and coconut milk.
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, 2 pressed garlic cloves, and 1 tablespoon of grated ginger. Cook for about 2 minutes until fragrant.
- Add 1 (14-ounce) can of coconut milk, 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water. Stir well and let it simmer for 5 minutes.
- Add preparation vegetables: 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato. Cook for 5 minutes until they are slightly softened.
- Introduce 1 cup of cut green beans and 6 ounces of sliced chicken breast to the skillet. Simmer until the chicken cooks through, about 3-5 minutes.
- Mix in the juice of ½ lime and ½ cup of torn Thai basil leaves. Adjust lime juice to taste. Serve with white rice and garnish with sliced red chile or jalapeño if desired.
Notes
Adjust the level of spiciness by altering the amount of red curry paste or adding more fresh chilies.
For a vegetarian option, substitute chicken with tofu and use vegetable broth instead of chicken options.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 850mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 80mg