Description
A rich and comforting Thai dish featuring tender chicken, aromatic vegetables, and a creamy coconut milk-based red curry sauce.
Ingredients
Scale
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2–3 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 2 carrots, sliced
- 1/4 cup fresh basil leaves
- 1 tablespoon lime juice
- Jasmine rice, for serving
Instructions
- Heat vegetable oil in a large pan over medium heat.
- Add chopped onions, garlic, and ginger; sauté until fragrant.
- Stir in the Thai red curry paste and cook for 1-2 minutes to release flavors.
- Add chicken pieces and cook until browned on all sides.
- Pour in coconut milk and bring to a gentle simmer.
- Stir in fish sauce and brown sugar for balance.
- Add sliced bell peppers, green beans, and carrots; simmer until vegetables are tender and chicken is cooked through.
- Adjust seasoning with lime juice and additional fish sauce if needed.
- Garnish with fresh basil leaves and serve hot over jasmine rice.
Notes
- Substitute shrimp or tofu for a seafood or vegetarian version.
- For extra texture, add bamboo shoots or baby corn.
- Try green or yellow curry paste for a different flavor profile.
- Use chicken broth to thin the sauce if preferred.
- Top with chopped peanuts or cashews for added crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480
- Sugar: 7g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg