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

Thai Red Chicken Curry is a delightful dish combining juicy chicken, creamy coconut milk, and fresh vegetables. It’s quick to prepare, using essential ingredients like red curry paste and Thai basil, making it an ideal choice for a comforting yet easy homemade meal.

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 the vegetable oil and mix in the red curry paste, garlic, and ginger. Cook until fragrant for about 2 minutes while stirring constantly.
Pour in the coconut milk, brown sugar, fish sauce, and water. Stir well and let it simmer for 5 minutes.
Add the carrots, red bell pepper, and sweet potato to the sauce. Cook for an additional 5 minutes until the vegetables are tender. Then, stir in the green beans and chicken, simmering until the chicken is cooked through, around 3 to 5 minutes.
Incorporate the lime juice and torn Thai basil into the mixture. Taste and adjust the lime juice if desired. Serve hot with white rice and optional sliced red chile or jalapeño.

Notes

Serve immediately for the best flavor and texture.
Feel free to adjust the spice level by adding more or fewer chiles based on your preference.
Fresh Thai basil enhances the fragrance and flavor, so don’t skip it!

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 15g
Sodium: 900mg
Fat: 20g
Saturated Fat: 17g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 25g
Cholesterol: 70mg