Thai Red Curry with Chicken
Experience the vibrant flavors of Thai cuisine with this easy-to-make Thai Red Curry with Chicken. Tender chicken simmered in a rich coconut milk sauce, infused with aromatic spices and fresh herbs, creates a dish that is both comforting and exhilarating. Perfect for weeknight dinners or impressing guests, this curry will transport you to the bustling streets of Bangkok with every bite.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves approximately 4 people 1x
- Category: Main
- Method: Cooking
- Cuisine: Thai
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 2 stalks lemongrass (bottom part only)
- 1 cup fresh Thai basil leaves
- 1 tsp sugar (or coconut sugar)
- 2 cups mixed vegetables (bell peppers, carrots)
- 2 tbsp fish sauce
- 2 cups jasmine rice
Instructions
- Prepare your ingredients by chopping the chicken into bite-sized pieces and slicing the vegetables.
- In a large pan over medium heat, add a splash of oil and sauté minced garlic until fragrant.
- Add chicken pieces and cook until no longer pink, about 5 minutes.
- Stir in red curry paste until aromatic, about 1 minute.
- Gradually pour in coconut milk while stirring; simmer for about 10 minutes until slightly thickened.
- Add vegetables, fish sauce, and sugar; simmer for another 5 minutes until veggies are tender but vibrant.
- Serve over jasmine rice, garnished with fresh basil.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg
Keywords: For added protein variety, substitute chicken with shrimp or tofu. Feel free to customize vegetables based on your preferences—spinach or zucchini work well too. Don't skip the lime juice at serving; it brightens the flavors beautifully.