Thai Red Curry with Chicken

A bowl of Thai red curry surrounded by table settings.

Thai Red Curry with Chicken

Let’s make restaurant-quality Thai food at home in under 30 minutes. This Thai red curry with chicken is the perfect comfort dish filled with complex flavors and textures.

Course Dinner, Lunch

Cuisine Thai

Keyword Thai red curry chicken, Thai red curry recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 498kcal

Author Megan

Equipment

Medium pot

Ingredients

1 lb chicken thighs boneless and skinless cut into bite sized pieces
1 tablespoon ginger grated
1 tablespoon garlic minced
¼ cup red curry paste
3 oz bamboo shoot strips drained and rinsed
½ red bell pepper thinly sliced
1 cup green beans about 4 oz cut into 1 inch pieces
1 can coconut milk 13.5 oz full fat
1 cup chicken broth low sodium
2 teaspoon fish sauce
1 tablespoon palm sugar chopped or brown sugar
5 kaffir lime leaves
½ cup Thai Basil leaves

Garnish

Cilantro
Lime wedges
Fresh red chilis sliced
Steamed white rice

Instructions

Saute aromatics and curry paste. In a medium pot over medium heat, add two tablespoons of cooking oil until hot. Saute the garlic and ginger until fragrant for 1 minute. Then add the curry paste and saute for another minute.
Add the broth. Then, add the coconut milk, chicken broth, fish sauce, palm sugar, and lime leaves and bring to a gentle simmer.
Add the chicken. Add the chicken and bring to a gentle simmer. Simmer for 8 minutes, stirring periodically until the sauce has reduced and thickened.
Add the vegetables. Next, add the bamboo shoots, bell pepper, and green beans. Cover with a lid and simmer for 4 minutes or until softened.
Add the Thai Basil leaves. Remove from heat and mix in the Thai basil leaves. Taste and adjust more fish sauce if needed.
Serve. Serve in individual bowls over white rice garnished with fresh red chilis, a squeeze of fresh lime juice, and cilantro.

Notes

See the Expert Tips section for more guidance.

Nutrition