Red Curry with Chicken and Vegetables
Dive into the bold and vibrant flavors of this Red Curry with Chicken and Vegetables recipe—a perfect blend of savory, spicy, and slightly sweet notes. This Thai-inspired dish features tender strips of chicken simmered in creamy coconut milk infused with aromatic red curry paste and sautéed onions. Crisp vegetables like red bell peppers, green beans, and carrots add texture and color, while fresh basil leaves bring a refreshing herbal finish. Enhanced with fish sauce and a hint of brown sugar for authentic depth, this hearty curry pairs beautifully with fragrant jasmine rice to soak up every delicious drop. Ready in just under an hour, this satisfying one-skillet meal is both a feast for the senses and a weeknight favorite. Perfect for fans of Thai cuisine, this recipe is a must-try!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breasts
- 2 tablespoons Red curry paste
- 400 milliliters Coconut milk
- 1 tablespoon Vegetable oil
- 1 medium Onion, sliced
- 1 medium Red bell pepper, sliced
- 150 grams Green beans, trimmed
- 1 medium Carrot, sliced
- 1 tablespoon Fish sauce
- 1 tablespoon Brown sugar
- 10 grams Fresh basil leaves
- 200 grams Jasmine rice
- 400 milliliters Water
- 1 teaspoon Salt
Instructions
Start by washing the jasmine rice under cold running water until the water runs clear. Then, add the rice and 400 ml of water to a pot and bring to a boil over high heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the water is fully absorbed. Remove the pot from heat and let it rest, covered, for another 10 minutes.
While the rice is cooking, slice the chicken breasts into thin strips.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion and sauté for 2-3 minutes until soft and translucent.
Add the red curry paste to the skillet and stir-fry for 1 minute until fragrant.
Add the sliced chicken to the skillet, stirring well to coat the chicken with the curry paste.
Pour in the coconut milk and bring the mixture to a gentle simmer, cooking for 10 minutes or until the chicken is cooked through.
Add the sliced red bell pepper, green beans, and carrot to the skillet. Stir well and cook for an additional 5-7 minutes until the vegetables are tender-crisp.
Stir in the fish sauce, brown sugar, and salt, ensuring all ingredients are well combined. Taste and adjust seasoning if necessary.
Just before removing from heat, add the fresh basil leaves and give a final stir.
Fluff up the cooked jasmine rice with a fork and serve hot alongside the red curry chicken and vegetables.
Nutrition Facts
Calories |
1606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4720 mg | 205% | |
| Total Carbohydrate | 150.2 g | 55% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 57.2 g | ||
| Protein | 169.0 g | 338% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 291 mg | 22% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2853 mg | 61% | |
*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.
