Description
This Thai Red Chicken Curry brings together bold flavors and fresh ingredients in an easy dish perfect for a quick dinner. Enjoy the creamy coconut milk and spices for a 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
Instructions
- Heat the oil in a large skillet over medium heat.
- Stir in the red curry paste, garlic, and ginger; cook until fragrant, about 2 minutes.
- Add the coconut milk, brown sugar, fish sauce, and water; stir and simmer for 5 minutes.
- Add the carrots, bell pepper, and sweet potato; cook until vegetables soften, about 5 minutes.
- Stir in the green beans and chicken; simmer until the chicken is fully cooked, 3-5 minutes.
- Stir in lime juice and Thai basil; adjust lime juice to taste before serving with rice.
Notes
Feel free to add more vegetables based on your preference for extra nutrition.
Serve with steamed white rice for a complete meal.
Adjust the spiciness by choosing milder or hotter peppers.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 17g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg