Description
This Irresistible Thai Red Curry with Chicken is a flavorful and easy-to-make weeknight dinner. Featuring tender chicken thighs simmered in a fragrant coconut milk-based red curry sauce enriched with ginger, garlic, lime, and Thai herbs, this dish delivers a perfect balance of spicy, sweet, and savory flavors. Paired with colorful vegetables like red bell pepper and green beans, and finished with fresh Thai basil and cilantro, it’s a wholesome meal best served over steamed rice.
Ingredients
Scale
Protein
- 1 pound boneless and skinless chicken thighs
Spices and Pastes
- 1 tablespoon ginger paste
- 3 cloves minced garlic (or to taste)
- 2 tablespoons red curry paste
- 1 teaspoon red pepper flakes (adjust to taste)
- To taste salt
Liquids and Sauces
- 2 tablespoons coconut oil (can use olive oil)
- 1 tablespoon fish sauce (or soy sauce as alternative)
- 1 can coconut milk (canned for best texture)
- 1 tablespoon lime juice (fresh)
Sweetener
- 1 tablespoon brown sugar
Vegetables
- 1 medium red bell pepper (sliced thin)
- 1 cup green beans (can use snap peas or broccoli as substitutes)
Herbs and Garnishes
- 1/4 cup chopped Thai basil
- 1/4 cup cilantro
Thickener
- 1 tablespoon cornstarch mixed with water (for thickening)
Instructions
- Prepare Ingredients: Gather all ingredients and slice the chicken thighs into bite-sized pieces. Slice the red bell pepper thinly and trim the green beans.
- Sauté Aromatics: Heat the coconut oil in a pan over medium heat. Add the ginger paste, minced garlic, and red curry paste. Sauté for 2 to 3 minutes until the mixture is fragrant, allowing the flavors to meld beautifully.
- Add Liquids and Seasonings: Stir in the fish sauce, coconut milk, fresh lime juice, brown sugar, red pepper flakes, and salt to taste. Mix thoroughly and bring the mixture to a gentle boil to enhance the aromatic flavors.
- Cook Chicken: Add the chicken pieces to the pan and cook for approximately 8 minutes, stirring occasionally. Ensure the chicken is fully cooked through and tender, absorbing the rich curry sauce.
- Add Vegetables: Incorporate the sliced red bell pepper and green beans into the curry. Cook for 4 to 5 minutes, just until the vegetables soften slightly but retain some crunch and vibrant color.
- Thicken Curry and Finish: Add the chopped Thai basil and cilantro to the pan. Pour in the tablespoon of cornstarch slurry and stir well. Continue cooking until the curry thickens to a luscious consistency.
- Serve: Remove from heat and serve the Thai red curry hot over steamed rice or your preferred side. Enjoy the flavorful and aromatic dish!
Notes
- You can substitute chicken thighs with chicken breasts, but thighs remain juicier and more flavorful.
- Adjust red pepper flakes to control spiciness according to your preference.
- For a vegetarian version, substitute chicken with tofu and use soy sauce instead of fish sauce.
- If you prefer a thicker curry, add a bit more cornstarch slurry gradually until desired thickness is achieved.
- Snap peas, broccoli, or other green vegetables can be used instead of green beans without significantly altering the flavor.
- Fresh lime juice greatly enhances the brightness of the curry, so avoid pre-bottled lime juice if possible.
