Red Curry with Chicken
Dive into the vibrant flavors of Thailand with this aromatic Red Curry with Chicken recipe, a perfect blend of creamy coconut milk, spicy red curry paste, and tender chicken. This easy-to-make dish combines fragrant Thai ingredients like fresh lime leaves, fish sauce, and Thai basil to create a rich, savory sauce that envelops crisp green beans and sweet red bell peppers. Ready in just 40 minutes, this restaurant-worthy meal is served over fluffy jasmine rice and garnished with lime wedges and chili slices for a burst of freshness and heat. Whether you're a curry enthusiast or looking to explore Thai cuisine, this comforting yet bold recipe is sure to become a household favorite. Perfect for weeknight dinners or entertaining, it's a dish that will truly impress.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 500 grams chicken breast, thinly sliced
- 400 milliliters coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 4 fresh lime leaves, torn (optional)
- 1 large red bell pepper, sliced
- 150 grams green beans, trimmed and halved
- 20 grams fresh Thai basil leaves
- 300 grams jasmine rice, cooked
- 1 fresh lime, cut into wedges
- 1 chili slices, for garnish (optional)
Instructions
Heat the vegetable oil in a large saucepan or wok over medium heat.
Add the red curry paste and stir-fry for about 1-2 minutes until fragrant.
Add the sliced chicken breast to the pan and stir to coat the chicken in the curry paste.
Cook the chicken for about 5-6 minutes, or until it is no longer pink and starts to brown slightly.
Pour in the coconut milk, stirring to combine the curry paste and milk thoroughly.
Stir in the fish sauce and brown sugar, allowing the mixture to come to a gentle simmer.
If using, add the torn lime leaves for additional flavor.
Add the sliced red bell pepper and green beans to the sauce, and continue to simmer gently for about 10 minutes or until the vegetables are tender.
Taste and adjust the seasoning with more fish sauce or sugar if desired.
Stir in the Thai basil leaves just before serving, allowing them to wilt slightly in the curry.
Serve the curry in bowls over cooked jasmine rice, garnished with lime wedges and chili slices if desired.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 46.6 g | 17% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 14.8 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 80 mg | 6% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 771 mg | 16% | |
*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.
