Description
This Thai Red Chicken Curry features bold flavors and fresh ingredients, offering a quick and delicious dish that’s perfect for a weeknight dinner.
Ingredients
Scale
- 2 tablespoons vegetable or canola oil
- 3 tablespoons red curry paste
- 2 garlic cloves, pressed or minced
- 1 tablespoon fresh grated ginger
- 1 (14-ounce) can full-fat coconut milk
- 3 tablespoons brown sugar
- 2 tablespoons fish sauce
- ⅓ cup water
- 2 carrots, peeled and sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 sweet potato, peeled and cubed
- 4 ounces green beans, trimmed and cut (about 1 cup)
- 6 ounces boneless skinless chicken breast, thinly sliced
- ½ lime, juiced
- ½ cup thai basil, roughly torn
- 1 red chile or jalapeño, sliced
- white rice for serving
Instructions
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat.
- Stir in 3 tablespoons of red curry paste, 2 pressed garlic cloves, and 1 tablespoon of fresh grated ginger. Cook for about 2 minutes until fragrant.
- Add 14 ounces of coconut milk, 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water. Stir well and simmer for 5 minutes.
- Incorporate 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato. Cook for 5 minutes until the vegetables soften.
- Add 1 cup of green beans and 6 ounces of thinly sliced chicken breast. Simmer until the chicken is cooked through, approximately 3-5 minutes.
- Stir in the juice of ½ lime and ½ cup of torn Thai basil leaves. Adjust lime juice to taste. Serve with white rice and sliced red chile or jalapeño.
Notes
For extra heat, add more red chile or sliced jalapeño.
Serve with steamed white rice to balance the rich flavors of the curry.
Feel free to substitute the chicken with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 15g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg