Description
This Thai Red Curry with Chicken is a vibrant, flavorful dish combining tender chicken, fresh vegetables, and a rich, aromatic coconut milk-based curry sauce. Ready in just 30 minutes, this recipe balances spicy, sweet, and tangy flavors, making it a perfect weeknight dinner served over steamed jasmine rice.
Ingredients
Scale
Chicken and Protein
- 1 lb (450g) chicken breast or thighs, thinly sliced
Cooking Oils and Sauces
- 2 tablespoons vegetable oil or coconut oil
- 2 tablespoons red curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth or water
- 1 tablespoon fish sauce
Seasonings and Sweeteners
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Vegetables
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup bamboo shoots (optional)
- 1/2 cup snap peas or green beans (optional)
Herbs and Garnishes
- 1/4 cup fresh Thai basil leaves (or regular basil)
- 1-2 Thai bird’s eye chilies, sliced (optional for extra heat)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Serving Suggestions
- Steamed jasmine rice (for serving)
Instructions
- Prepare the Chicken: In a large skillet or wok, heat the vegetable or coconut oil over medium-high heat. Add the thinly sliced chicken and cook for 5-6 minutes, stirring occasionally, until browned and nearly cooked through. Remove the chicken from the skillet and set aside.
- Make the Curry Sauce: Using the same skillet, add the red curry paste and sauté for 1-2 minutes while stirring constantly, until fragrant to release its flavors.
- Add Liquids and Seasonings: Pour in the coconut milk, chicken broth (or water), fish sauce, brown sugar, lime juice, salt, and black pepper. Stir well to combine and bring the sauce to a gentle simmer.
- Add the Vegetables: Incorporate the sliced bell pepper, carrot, bamboo shoots, and snap peas or green beans if using. Allow the curry to simmer for 5-7 minutes, until the vegetables are tender yet still crisp.
- Finish Cooking the Chicken: Return the chicken to the skillet and stir to blend with the curry sauce. Simmer for an additional 5-7 minutes until the chicken is thoroughly cooked and tender.
- Adjust Seasoning: Taste the curry and adjust seasoning with more salt, sugar, or lime juice according to your preference for balance.
- Garnish and Serve: Remove from heat and stir in fresh Thai basil leaves and sliced bird’s eye chilies if desired for extra heat. Serve the curry over steamed jasmine rice and garnish with chopped cilantro and lime wedges for added freshness and zing.
Notes
- Use coconut oil for a more authentic flavor or vegetable oil as a neutral alternative.
- Adjust the amount of red curry paste depending on your preferred spice level.
- Bamboo shoots and snap peas are optional; you can substitute with other vegetables like zucchini or eggplant.
- Fresh Thai basil imparts a distinct aroma, but regular basil is an acceptable substitute.
- Always taste and adjust seasoning before serving to suit your palate.
- Serve immediately for the best texture of vegetables and chicken.
