Description
A vibrant and flavorful Thai Red Curry with Chicken, made in just 30 minutes. This recipe combines aromatic spices, tender chicken breast, and a colorful mix of vegetables simmered in creamy coconut milk and red curry paste. Finished with fresh Thai basil, lime juice, and a touch of heat from red chile, it’s a perfect quick and satisfying meal served over white rice.
Ingredients
Main 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
- 1/3 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
- 1/2 lime, juiced
- 1/2 cup Thai basil, roughly torn
- 1 red chile or jalapeño, sliced
- White rice for serving
Instructions
- Cook the aromatics: In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Add 3 tablespoons of red curry paste along with 2 pressed garlic cloves and 1 tablespoon of fresh grated ginger. Stir constantly and cook until fragrant, about 2 minutes, allowing the flavors to bloom.
- Add the saucy ingredients: Pour in the full can (14 ounces) of coconut milk, then add 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and 1/3 cup of water. Stir thoroughly to combine all ingredients and let the mixture simmer gently for 5 minutes to develop the sauce.
- Cook vegetables and chicken: Add the sliced carrots, red bell pepper, and cubed sweet potato to the sauce. Cook for about 5 minutes until the vegetables start to soften. Then add the trimmed and cut green beans and the thinly sliced chicken breast. Continue to simmer until the chicken is fully cooked, about 3 to 5 minutes.
- Finish with lime and basil: Stir in the juice of half a lime and the torn Thai basil leaves. Taste the curry and adjust with more lime juice if desired for brightness. Serve the curry hot, accompanied by white rice, and garnish with sliced red chile or jalapeño for added heat if you like.
Notes
- Use full-fat coconut milk for a richer, creamier curry.
- Adjust the amount of red curry paste based on your preferred spice level.
- Swap chicken breast with tofu or shrimp for a different protein variation.
- Prep all vegetables ahead for a quicker cooking process.
- Serve with jasmine rice or any preferred steamed rice for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
