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Thai Red Curry with Chicken and Vegetables Recipe

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3.9 from 56 reviews

This vibrant Thai Red Curry with Chicken is a flavorful and aromatic dish featuring tender chicken breast simmered in a rich, creamy coconut milk-based sauce infused with red curry paste, garlic, ginger, and a medley of fresh vegetables. Finished with fresh lime juice and Thai basil, this curry offers a perfect balance of spicy, sweet, and savory notes, making it a delicious and comforting meal served best with steamed white rice.

Ingredients

Curry Base

  • 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
  • 1/3 cup water

Vegetables

  • 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)

Protein & Garnish

  • 6 ounces boneless skinless chicken breast, thinly sliced
  • 1/2 lime, juiced
  • 1/2 cup Thai basil, roughly torn
  • 1 red chile or jalapeño, sliced
  • White rice for serving

Instructions

  1. Cook Aromatics: In a large skillet over medium heat, warm 2 tablespoons of vegetable oil. Add 3 tablespoons of red curry paste, 2 pressed garlic cloves, and 1 tablespoon of fresh grated ginger. Stir constantly and cook until fragrant, approximately 2 minutes.
  2. Add Saucy Ingredients: Pour in the entire 14-ounce can of full-fat coconut milk, 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and 1/3 cup water. Stir thoroughly to combine all ingredients and let the mixture simmer gently for 5 minutes to develop the flavors.
  3. Add Vegetables and Chicken: Incorporate 2 sliced carrots, 1 red bell pepper sliced thinly, and 1 cubed sweet potato into the sauce. Cook for 5 minutes until the vegetables begin to soften. Then add 1 cup of cut green beans and 6 ounces of thinly sliced chicken breast. Continue to simmer until the chicken is completely cooked through, about 3-5 minutes.
  4. Add Final Touches: Remove from heat and stir in the juice of 1/2 lime and 1/2 cup of torn Thai basil leaves. Taste and adjust seasoning with extra lime juice if desired. Serve the curry hot, garnished with sliced red chile or jalapeño, alongside steamed white rice.

Notes

  • For a spicier curry, add more red curry paste or fresh chilies.
  • You can substitute chicken breast with chicken thighs for a juicier texture.
  • Using full-fat coconut milk ensures a rich, creamy sauce; light coconut milk may result in a thinner curry.
  • Serve immediately for best flavor and texture, but leftovers can be refrigerated for up to 2 days.
  • Adjust the sweetness or saltiness by modifying the brown sugar and fish sauce to taste.

Find it online: https://justsosavory.com/thai-red-curry-with-chicken-and-vegetables-recipe/