Red Thai Curry Recipe
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This easy Red Thai Curry Recipe is packed with flavor, done in 30 minutes, and perfect for busy weeknights. Loaded with chicken, vegetables, and a creamy coconut sauce.
- Prep time
- 10 minutes
- Cook time
- 15 minutes
- Total time
- 25 minutes
- Yield
- 4 servings
Ingredients
2 tablespoons vegetable oil 1 pound boneless skinless chicken breast or thighs, cut into chunks (450g) 1 small onion, sliced (142g) 1 tablespoon minced fresh ginger 4 garlic cloves, minced 3 tablespoons Thai red curry paste 1 (13.6-ounce/403ml) can unsweetened coconut milk 1 tablespoon fish sauce 2 teaspoons light brown sugar 6 ounces green beans, chopped (169g) 1 red bell pepper, sliced (205g) ½ cup Thai basil leaves 1 tablespoon lime juice Cilantro for garnishInstructions
- Heat oil in a skillet over high heat. Add chicken and sear until browned, about 3 minutes. Remove and set aside.
- Reduce heat to medium-high. Add onion, garlic, and ginger. Stir for 1 minute.
- Stir in red curry paste and cook for 1 minute more.
- Add coconut milk, fish sauce, and brown sugar. Simmer gently (don’t boil).
- Return chicken to pan with green beans and bell pepper. Simmer 8 minutes until tender.
- Turn off heat. Stir in basil and lime juice.
- Serve hot over rice. Garnish with cilantro.
Notes
Use full-fat coconut milk for best results. Don’t let the coconut milk boil or it may curdle. Adjust spice levels based on your curry paste. Vegetables should remain slightly crisp.Nutrition
- Calories
- 469
- Fat
- 34g
- Saturated fat
- 22g
- Sugar
- 10g
- Sodium
- 505mg
- Protein
- 28g
- Carbohydrates
- 17g
- Fiber
- 5g