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 packs an irresistible flavor and is easy to prepare. With coconut milk, fresh veggies, and tender chicken, it’s ideal for a quick dinner or comforting meal.

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

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Stir in 3 tablespoons of red curry paste, 2 minced garlic cloves, and 1 tablespoon of grated ginger, cooking until fragrant for about 2 minutes.
Pour in 14 ounces of coconut milk, mix with 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water. Simmer this mixture for 5 minutes.
Add in 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato. Cook for another 5 minutes until the vegetables soften.
Incorporate 1 cup of trimmed green beans and 6 ounces of thinly sliced chicken breast. Let it simmer until the chicken is fully cooked, about 3-5 minutes.
Finish by stirring in the juice of ½ lime and ½ cup of torn Thai basil. Adjust lime juice according to taste, and serve over white rice with chopped red chile or jalapeño.

Notes

For a milder curry, reduce the amount of red curry paste.
Fresh Thai basil adds an aromatic flavor that complements the dish perfectly.
Feel free to substitute vegetables based on your preference.

Nutrition

Serving Size: 1 serving
Calories: 470
Sugar: 9g
Sodium: 1000mg
Fat: 29g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 5g
Protein: 27g
Cholesterol: 90mg