Description
Indulge in the aromatic and flavorful Thai Red Curry with Chicken. This dish is a perfect blend of tender chicken, vibrant vegetables, and a rich coconut curry sauce, all infused with traditional Thai spices. Serve it over jasmine rice for a satisfying and delicious meal.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken thighs (sliced into bite-sized pieces)
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Additional Ingredients:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup sliced zucchini
- 1/2 cup bamboo shoots (optional)
- 1/4 cup Thai basil leaves
- juice of 1/2 lime
Instructions
- Heat the oil: Heat the oil in a large skillet or wok over medium heat.
- Add curry paste and chicken: Add the red curry paste and stir for 1–2 minutes until fragrant. Add the chicken and cook until lightly browned.
- Pour coconut milk and broth: Pour in the coconut milk and chicken broth, stirring to combine.
- Season and simmer: Add fish sauce and brown sugar. Bring the mixture to a gentle simmer.
- Add vegetables: Stir in bell peppers, zucchini, and bamboo shoots. Simmer for 10–12 minutes until vegetables are tender.
- Finish and serve: Remove from heat and stir in Thai basil leaves and lime juice. Serve hot over jasmine rice.
Notes
- Adjust the level of curry paste for more or less heat.
- If Thai basil isn’t available, substitute with regular basil or cilantro.
- This dish tastes even better the next day as the flavors develop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
