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Thai Red Curry with Chicken

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This quick and flavorful Thai-inspired red curry is the ultimate one-pot comfort meal. Ready in under 30 minutes, it’s packed with tender chicken, creamy coconut milk, and vibrant veggies. Perfect for satisfying your craving for takeout at home!

Ingredients

Scale

  • For the Curry:
    • 1 pound boneless, skinless chicken thighs, thinly sliced
    • 2 tablespoons olive oil or coconut oil
    • 1 tablespoon ginger paste
    • 1 tablespoon minced garlic
    • ¼ cup red curry paste
    • ½ tablespoon fish sauce
    • 13-ounce can coconut milk
    • 1 tablespoon lime juice
    • 1 tablespoon brown sugar
    • ½ to 1 teaspoon red pepper flakes (adjust to taste)
    • Salt, to taste
    • 1 red bell pepper, thinly sliced
    • 1 cup green beans, chopped
    • 2 tablespoons Thai basil, chopped
    • 1 tablespoon cilantro, finely chopped
    • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

  • Prepare the Curry Base:
    • Heat oil in a large pan over medium heat.
    • Add ginger paste, minced garlic, and red curry paste. Sauté for 2-3 minutes until fragrant.
  • Add the Sauces and Coconut Milk:
    • Stir in fish sauce, coconut milk, lime juice, brown sugar, red pepper flakes, and salt.
    • Mix well and bring the mixture to a gentle boil.
  • Cook the Chicken:
    • Add the sliced chicken thighs to the curry base.
    • Simmer for about 8 minutes, or until the chicken is fully cooked through.
  • Add the Vegetables:
    • Stir in the sliced red bell pepper and chopped green beans.
    • Cook for an additional 4-5 minutes, until the vegetables are slightly softened but still vibrant.
  • Finish the Curry:
    • Stir in Thai basil, cilantro, and the cornstarch slurry.
    • Mix well and let the curry thicken slightly, about 1-2 minutes.
  • Serve:
    • Remove the pan from the heat and serve the curry hot.
    • Pair it with steamed jasmine rice or rice noodles for a complete meal.
  • Enjoy this creamy, spicy, and aromatic Thai Red Curry at home!

Notes

  • Adjust the amount of red pepper flakes to your preferred spice level.
  • For added richness, you can use coconut cream instead of coconut milk.

Nutrition

Find it online: https://easyfoodflash.com/thai-red-curry-with-chicken/