Red Curry Chicken with Basil
Dive into the vibrant flavors of Thai cuisine with this irresistible Red Curry Chicken with Basil recipe! Tender, bite-sized chicken thighs are simmered to perfection in a creamy, aromatic coconut milk sauce infused with bold red curry paste, fragrant garlic, and a touch of sweetness from brown sugar. Bright red bell peppers, crisp carrots, and a generous handful of fresh Thai basil leaves add layers of flavor and texture to every bite. Enhanced by savory hints of fish sauce, this dish brings the perfect balance of heat and richness to your table. Ready in just 40 minutes, this one-pan Thai red curry is ideal for weeknight dinners or casual entertaining. Pair it with fluffy jasmine rice for a complete meal that’s bold, satisfying, and bursting with Thai-inspired goodness.
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 3 tablespoons Red curry paste
- 400 milliliters Coconut milk
- 1 tablespoon Vegetable oil
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 medium Red bell pepper, sliced
- 1 medium Carrot, thinly sliced
- 1 cup Fresh Thai basil leaves
- 2 cups Jasmine rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the red curry paste and minced garlic to the skillet, stirring constantly for 1-2 minutes until fragrant.
Pour in the coconut milk and stir until the curry paste is fully incorporated.
Add the fish sauce and brown sugar to the skillet, stirring to combine.
Add the chicken pieces to the skillet, ensuring they are submerged in the sauce. Simmer for 10 minutes, stirring occasionally, until the chicken is cooked through.
Add the sliced red bell pepper and carrot to the skillet. Cook for another 5 minutes until the vegetables are tender but still slightly crisp.
Remove the skillet from heat and stir in the fresh Thai basil leaves.
Serve the red curry chicken hot over jasmine rice, if desired.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.0 g | 90% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 47.6 g | ||
| Protein | 146.4 g | 293% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 642 mg | 49% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3441 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
