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

This Thai Red Chicken Curry is a quick, flavor-packed dish featuring tender chicken, vibrant vegetables, and aromatic curry paste. Perfect for a hassle-free dinner!

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

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Instructions

In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Stir in 3 tablespoons of red curry paste, 2 pressed garlic cloves, and 1 tablespoon of fresh grated ginger. Cook for about 2 minutes until fragrant while stirring continuously.
Pour in 14 ounces of coconut milk, add 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water. Mix well and let simmer for 5 minutes.
Incorporate the sliced vegetables: add 2 carrots, 1 red bell pepper, and 1 sweet potato. Cook for 5 minutes until they soften. Then, add 1 cup of green beans and 6 ounces of thinly sliced chicken breast. Simmer for an additional 3-5 minutes or until the chicken is fully cooked.
Finally, stir in the juice of ½ lime and ½ cup of torn Thai basil leaves. Adjust lime juice to taste. Serve hot over white rice and garnish with chopped red chile or jalapeño if you like.

Notes

For extra flavor, let the curry simmer a bit longer if time allows.
Adjust the spice level by using more or fewer chiles based on your preference.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 850mg
Fat: 25g
Saturated Fat: 17g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 22g
Cholesterol: 75mg