Description
Indulge in the rich and aromatic flavors of Thai cuisine with this easy-to-make Thai Red Chicken Curry. Tender chicken simmered in a creamy coconut milk sauce infused with the bold flavors of red curry paste, paired with colorful vegetables and fresh herbs. Serve over fluffy jasmine rice for a satisfying meal that transports your taste buds to Thailand.
Ingredients
Scale
Chicken Curry:
- 1 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small zucchini (sliced)
- 1 cup fresh basil leaves
- juice of ½ lime
- cooked jasmine rice for serving
Instructions
- Heat the oil: Heat the oil in a large skillet or wok over medium heat.
- Sauté curry paste: Add the red curry paste and sauté for 1–2 minutes until fragrant.
- Add coconut milk: Stir in the coconut milk and bring to a gentle simmer.
- Cook chicken: Add the chicken pieces and cook for 5–6 minutes until mostly cooked through.
- Season and simmer: Stir in the fish sauce, brown sugar, bell peppers, and zucchini. Simmer for another 5–7 minutes until the vegetables are tender and the chicken is fully cooked.
- Finish and serve: Remove from heat and stir in the lime juice and basil leaves. Serve hot over jasmine rice.
Notes
- Adjust the spice level by increasing or decreasing the amount of red curry paste.
- Add bamboo shoots or snap peas for extra texture.
- For a vegetarian version, substitute tofu and use soy sauce instead of fish sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1½ cups curry (without rice)
- Calories: 410
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 80 mg
