Description
Thai Red Curry with Chicken is a bold and aromatic dish featuring tender chicken, rich coconut milk, and fresh vegetables. This comforting Thai classic is packed with spicy, creamy, sweet, and savory flavors, making it perfect for weeknight dinners or entertaining. Serve with jasmine rice for a complete meal.
Ingredients
- Red Curry Paste – Store-bought or homemade (chilies, lemongrass, garlic, galangal, shrimp paste)
- Coconut Milk – Full-fat for a creamy texture
- Chicken – Boneless, skinless thighs or breasts, cut into bite-sized pieces
- Vegetables – Bell peppers, bamboo shoots, eggplant, or spinach
- Fish Sauce – For umami depth
- Sugar – Balances flavors
- Lime Juice – Adds a touch of acidity
- Fresh Basil or Cilantro – For garnish
- Cooking Oil – For sautéing
- Optional – Extra chilies for spice, tamari for a gluten-free version
Instructions
- Prepare the Base: Heat oil in a wok or skillet over medium heat. Sauté the red curry paste until fragrant.
- Add Coconut Milk: Gradually stir in coconut milk, mixing well to form a creamy base.
- Cook the Chicken: Add chicken pieces, simmer until fully cooked and tender.
- Incorporate Vegetables: Stir in bell peppers, bamboo shoots, or other vegetables, cooking until tender-crisp.
- Season & Finish: Add fish sauce, sugar, and lime juice to taste. Stir well.
- Garnish & Serve: Top with fresh basil or cilantro. Serve hot with steamed jasmine rice.
Notes
- Substitute chicken with tofu for a vegetarian version.
- Adjust spice level with extra curry paste or fresh chilies.
- For a lighter version, use reduced-fat coconut milk (though it may affect creaminess).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: ~350-450 (varies based on ingredients)
- Sugar: ~6g
- Sodium: ~800mg (adjust fish sauce for lower sodium)
- Fat: ~25g
- Saturated Fat: ~15g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~12g
- Fiber: ~3g
- Protein: ~30g
- Cholesterol: ~70mg