Thai Style Curry
Prepare to be transported to the vibrant streets of Thailand with this irresistibly aromatic Thai Style Curry. Featuring tender bite-sized chicken pieces simmered in a rich blend of creamy coconut milk and bold red curry paste, this dish bursts with authentic flavors. A harmonious balance of sweet, salty, and spicy is achieved with the addition of fish sauce, brown sugar, and fragrant kaffir lime leaves. Crunchy bamboo shoots and colorful veggies, like red bell pepper and zucchini, add delightful texture to the dish, while fresh basil leaves impart a refreshing herbal note. Ready in just 40 minutes, this quick and flavorful curry pairs perfectly with jasmine rice and a squeeze of lime for a zesty, uplifting finish. Perfect for weeknight dinners or impressing guests, this recipe brings the essence of Thai cuisine straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 tablespoons red curry paste
- 500 grams chicken breast, sliced into bite-sized pieces
- 400 milliliters coconut milk
- 250 milliliters chicken stock
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 200 grams bamboo shoots, drained
- 1 red bell pepper, thinly sliced
- 1 zucchini, sliced into half-moons
- 3 kaffir lime leaves, finely sliced (optional)
- 1 handful fresh basil leaves
- 1 lime, cut into wedges
- 4 servings cooked jasmine rice (for serving)
Instructions
Heat the coconut oil in a large skillet or wok over medium heat.
Add the red curry paste and sauté for 1-2 minutes until fragrant.
Add the sliced chicken breast to the skillet and cook for 4-5 minutes, stirring frequently, until the chicken is lightly browned but not fully cooked through.
Pour in the coconut milk and chicken stock and stir well to combine.
Stir in the fish sauce and brown sugar, adjusting the balance of salty and sweet flavors as needed.
Simmer the curry for 8-10 minutes, allowing the flavors to meld and the chicken to cook thoroughly.
Add the bamboo shoots, red bell pepper, zucchini, and kaffir lime leaves (if using) to the skillet and cook for another 5-7 minutes until the vegetables are tender-crisp.
Remove the skillet from heat and stir in the fresh basil leaves.
Serve the Thai curry hot over jasmine rice and garnish with lime wedges on the side.
Nutrition Facts
Calories |
2316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3962 mg | 172% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 54.2 g | ||
| Protein | 192.5 g | 385% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 308 mg | 24% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3812 mg | 81% | |
*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.
