Thai Red Chicken Curry
Dive into the aromatic world of Thai cuisine with this irresistible Thai Red Chicken Curry recipe, bursting with bold flavors and vibrant colors. Tender strips of chicken are simmered in a luscious, creamy coconut milk base infused with fragrant red curry paste, kaffir lime leaves, and fresh basil. A medley of red bell peppers, green beans, and bamboo shoots adds a satisfying crunch and a pop of color to the dish. Enhanced with a delicate balance of fish sauce, brown sugar, and a squeeze of lime for the perfect harmony of sweet, salty, and tangy flavors, this curry is as comforting as it is exotic. Ready in just 40 minutes, it's the ultimate weeknight dinner to serve over fluffy jasmine rice for an authentic Thai experience. Perfect for spice lovers and adventurous eaters alike!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 2 tablespoons red curry paste
- 500 grams chicken breast
- 400 milliliters unsweetened coconut milk
- 250 milliliters chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper
- 100 grams green beans
- 100 grams bamboo shoots
- 4 kaffir lime leaves
- 10 fresh basil leaves
- 1 lime
- 4 servings steamed jasmine rice
Instructions
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.
Add 2 tablespoons of red curry paste and stir-fry for 1-2 minutes until fragrant.
Slice 500 grams of chicken breast into thin strips and add them to the pan. Cook for 4-5 minutes until the chicken is no longer pink.
Pour in 400 milliliters of unsweetened coconut milk and 250 milliliters of chicken stock. Stir well to combine.
Add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Stir to dissolve the sugar and bring the mixture to a gentle simmer.
Slice 1 red bell pepper into thin strips and cut 100 grams of green beans into bite-sized pieces. Add them to the curry along with 100 grams of bamboo shoots and 4 kaffir lime leaves.
Simmer the curry for 10-12 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.
Taste and adjust seasoning if needed. You can add more fish sauce for saltiness or a squeeze of lime juice for extra tanginess.
Turn off the heat and stir in 10 fresh basil leaves.
Serve the Thai red chicken curry hot over steamed jasmine rice, garnished with additional basil leaves and a lime wedge if desired.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 447 mg | 149% | |
| Sodium | 3817 mg | 166% | |
| Total Carbohydrate | 238.9 g | 87% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 23.8 g | ||
| Protein | 189.2 g | 378% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1658 mg | 128% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 4024 mg | 86% | |
*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.
