Thai Red Chicken Curry with Coconut
Indulge in the vibrant flavors of Thai cuisine with this easy and authentic Thai Red Chicken Curry with Coconut. Tender chicken thighs are simmered in a creamy coconut milk base infused with the bold, aromatic spice of Thai red curry paste. Bright pops of flavor come from fresh bell peppers, crisp green beans, and fragrant kaffir lime leaves, all balanced with a touch of sweet brown sugar and savory fish sauce. This one-pan wonder is ready in just 40 minutes, making it perfect for weeknight dinners or weekend indulgence. Serve it steaming hot over fluffy jasmine rice, topped with fresh basil and a squeeze of lime for a restaurant-quality meal that’s bursting with comforting, exotic flavors. Perfect for fans of Thai cuisine, this dish is guaranteed to become a new household favorite!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs (cut into bite-sized pieces)
- 2 tablespoons Vegetable oil or coconut oil
- 3 tablespoons Thai red curry paste
- 400 ml Coconut milk
- 200 ml Chicken broth or water
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 4 pieces Kaffir lime leaves (optional)
- 1 medium Red bell pepper (sliced)
- 150 grams Green beans (trimmed)
- 15 grams Fresh basil leaves (preferably Thai basil)
- 1 piece Lime (for garnish)
- 4 servings Cooked jasmine rice (for serving)
Instructions
Heat the vegetable or coconut oil in a large pan or wok over medium heat.
Add the Thai red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant.
Add the chicken pieces to the pan and stir well to coat them in the curry paste. Cook for 3-4 minutes until slightly browned on the outside.
Pour in the coconut milk and chicken broth. Stir to incorporate the curry paste into the liquid, creating a smooth sauce.
Add the fish sauce, brown sugar, and kaffir lime leaves (if using). Mix well and bring the mixture to a gentle simmer.
Lower the heat, cover, and cook for 10 minutes, allowing the chicken to simmer and absorb the flavors.
Add the red bell pepper slices and green beans to the pan. Continue to simmer for another 5-7 minutes until the vegetables are tender but still crisp.
Taste and adjust the seasoning with more fish sauce or sugar, if needed.
Stir in the fresh basil leaves just before serving, letting them wilt slightly.
Serve the curry hot over cooked jasmine rice, garnished with lime wedges for a fresh burst of flavor.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1156 mg | 50% | |
| Total Carbohydrate | 64.9 g | 24% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 14.0 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 701 mg | 15% | |
*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.
