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Thai Red Curry with Chicken

Delicious Thai Red Curry with Chicken in Just 30 Minutes

This Thai Red Curry with Chicken is a quick, aromatic dish that wraps you in warmth and comfort with vibrant flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 1 pound Chicken Main protein source; substitute shrimp, steak, or tofu for a delightful twist.
  • 1 can Coconut milk Adds creaminess; use light coconut milk for a lower-fat option.
  • 3 tablespoons Red curry paste The dish’s flavor powerhouse; alternative pastes like yellow or green can change it up.
  • 1 tablespoon Garlic paste Infuses aromatic flavor; fresh minced garlic works well as a substitute.
  • 1 tablespoon Ginger paste Brings warmth; fresh grated ginger can be used instead.
For the Vegetables
  • 1 cup Red bell peppers Adds sweetness and color; consider using carrots, zucchini, or bamboo shoots for variety.
  • 1 cup Green beans Offers crunch; snap peas or asparagus make great substitutes.
For Seasoning
  • 2 tablespoons Fish sauce Brings umami depth; switch to soy sauce or tamari for a vegetarian option.
  • 1 tablespoon Brown sugar Balances the dish with sweetness; maple syrup or honey can serve as alternatives.
  • 2 tablespoons Lime juice Enhances freshness; white vinegar is a suitable substitute if lime is not available.
  • 1 teaspoon Salt Brings all the flavors together; adjust to your taste preference.
  • 1 teaspoon Red pepper flakes Adds heat; cayenne pepper or chopped Thai chilis can be great alternatives.
For Garnish
  • 1 bunch Basil & cilantro Fresh herbs that brighten up the dish; if Thai basil is unavailable, regular basil works just fine.

Equipment

  • Deep pan or Dutch oven
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Prepare all your ingredients for the Thai Red Curry with Chicken. Chop the chicken, slice the red bell peppers, and trim the green beans.
  2. In a deep pan, heat two tablespoons of coconut oil over medium heat until shimmering.
  3. Add garlic and ginger pastes to the oil, stirring for 1-2 minutes until fragrant, then add red curry paste.
  4. Pour in the coconut milk and add red pepper flakes, salt, fish sauce, lime juice, and brown sugar. Stir well and bring to a gentle boil.
  5. Add the chicken, red bell peppers, and green beans into the pot, stirring gently. Cover and let it simmer for 11-12 minutes.
  6. Once cooked, remove the lid and stir in the fresh basil and cilantro. Optionally, add cornstarch slurry to thicken.
  7. Serve the curry warm over jasmine rice, garnished with basil and lime wedges.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 14gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 60mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months. Reheat gently on stovetop.

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