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

Experience the delightful taste of Thai Red Chicken Curry! This dish combines rich coconut milk with tender chicken and vibrant vegetables, making it an effortless, flavorful option for a quick dinner or a satisfying meal. Perfect for home cooks and food enthusiasts alike!

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

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet over medium heat, warm 2 tablespoons of vegetable oil.
Stir in 3 tablespoons of red curry paste, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Cook for about 2 minutes, stirring constantly, until fragrant.
Pour in the 14 ounces of coconut milk, adding 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water. Stir well and let simmer for 5 minutes.
Add 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato to the skillet. Cook for 5 minutes until the vegetables are softened.
Stir in 1 cup of cut green beans and 6 ounces of sliced chicken breast. Simmer until the chicken is fully cooked, about 3-5 minutes.
Finish by adding the juice of ½ lime and ½ cup of torn Thai basil leaves. Adjust lime juice to taste. Serve hot with white rice and garnish with sliced red chile or jalapeño.

Notes

Feel free to adjust the spiciness by adding more or less red curry paste.
You can substitute chicken with shrimp or tofu for a different protein option.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 9g
Sodium: 900mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 22g
Cholesterol: 70mg