Description
This authentic Thai Red Curry with chicken and vegetables is a quick and flavorful dish perfect for busy weeknights. Rich with a creamy coconut milk base, vibrant Thai red curry paste, and fresh herbs like Thai basil and cilantro, this dish delivers a satisfying combination of spicy, sweet, and savory flavors. Ready in just 25 minutes, it pairs wonderfully with steamed rice for a complete meal.
Ingredients
Main 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 (full-fat recommended)
- 1 tablespoon fish sauce
- 2 teaspoons light brown sugar
- 6 ounces green beans, chopped (169g)
- 1 red bell pepper, seeded and sliced (205g)
- ½ cup Thai basil leaves
- 1 tablespoon lime juice
- Cilantro for serving
Instructions
- Brown the Chicken: Heat the vegetable oil in a large skillet over high heat. Add the chicken chunks and cook, stirring occasionally, until browned on all sides, about 3 minutes. Use a slotted spoon to remove the chicken from the skillet and set it aside in a bowl.
- Sauté Aromatics: Reduce the heat to medium-high. Add the sliced onion, minced garlic, and minced ginger to the skillet. Cook while stirring constantly for 1 minute until fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and cook, stirring, for 1 minute to release its flavors.
- Create Sauce Base: Pour in the unsweetened coconut milk, fish sauce, and light brown sugar. Bring the mixture to a gentle simmer over medium heat, being careful not to let it boil, to avoid curdling the coconut milk.
- Simmer Chicken and Vegetables: Return the browned chicken to the skillet and add the chopped green beans and sliced red bell pepper. Continue to simmer the curry until the chicken is fully cooked and the vegetables are tender but still crisp, about 8 minutes.
- Finish and Serve: Remove the skillet from heat, then stir in the fresh Thai basil leaves and lime juice. Serve the curry immediately over steamed rice, garnished with chopped cilantro or additional basil leaves as desired.
Notes
- Use full-fat coconut milk for a rich, creamy sauce; lite coconut milk will result in a thinner sauce lacking creaminess.
- Avoid boiling the coconut milk; simmer gently to prevent the sauce from becoming grainy or curdling.
- Cook vegetables until just tender to maintain pleasing texture and a slight bite.
- Adjust seasonings and salt according to your curry paste’s spice level and your personal taste preferences.
