Thai Red Curry
Experience the bold and vibrant flavors of Thailand with this irresistible Thai Red Curry recipe, a fragrant and creamy dish that’s perfect for weeknight dinners or special occasions. Made with tender slices of chicken breast simmered in rich coconut milk and infused with aromatic red curry paste, each bite bursts with the essence of kaffir lime leaves, fresh Thai basil, and a hint of sweetness from brown sugar. Colorful vegetables like bamboo shoots, red bell pepper, and green beans bring delightful textures to this hearty curry, while a splash of fish sauce adds authentic depth. Ready in just 40 minutes, this dish pairs beautifully with fluffy jasmine rice and a squeeze of lime for a zesty finish. Whether you're craving comforting spice or exploring Thai cuisine, this easy-to-follow recipe delivers restaurant-quality results right from your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 1 pound chicken breast, thinly sliced
- 14 ounces coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 leaves kaffir lime leaves, torn into pieces
- 8 ounces bamboo shoots, drained and rinsed
- 1 large red bell pepper, sliced into strips
- 1 cup green beans, trimmed
- 0.5 cup fresh Thai basil leaves
- 1 unit lime, cut into wedges
- 4 servings jasmine rice, cooked
Instructions
Heat the vegetable oil in a large saucepan or wok over medium heat.
Add the red curry paste to the hot oil and stir-fry for about 1-2 minutes, until fragrant.
Add the sliced chicken breast to the pan and cook for 3-4 minutes, until the chicken is just cooked through and no longer pink.
Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Mix well to combine.
Add the kaffir lime leaves, bamboo shoots, red bell pepper, and green beans to the curry mixture.
Bring the curry to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
Remove the curry from heat and stir in the Thai basil leaves until they are wilted.
Serve the Thai Red Curry hot with lime wedges on the side and jasmine rice on each plate.
Nutrition Facts
Calories |
2277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3149 mg | 137% | |
| Total Carbohydrate | 284.8 g | 104% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 60.7 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 563 mg | 43% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 4738 mg | 101% | |
*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.
