Easy Thai Red Curry
User Reviews
4.9
234 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Asian
Easy Thai Red Curry
Report
Easy Thai Red Curry combines tender chicken pieces simmered in a fragrant sauce made of red curry paste, coconut milk, and fresh ginger, finished with broccolini, green onions, cilantro, and lime juice. Served alongside basmati rice, this dish offers a balance of creamy, spicy, and citrusy flavors with a tender yet crisp vegetable texture that complements the savory curry.
Description
This recipe features boneless chicken breast chunks sautéed with shallots and garlic to develop a golden base. The addition of red curry paste and freshly grated ginger infuses the dish with spicy and aromatic notes. Coconut milk adds creaminess as the mixture simmers, thickening to form a rich curry sauce.
Broccolini is stirred in towards the end to add a crisp-tender vegetable element, while fresh green onions, cilantro, and lime juice brighten the finished dish with herbaceous and citrus flavors. The curry is served immediately with basmati rice, making a well-rounded meal that highlights the harmony of spicy, creamy, and fresh components.
Share:
Ingredients
- 1 ½ cups basmati rice
- 1 tablespoon canola oil
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 2 shallot minced
- 3 cloves garlic minced
- 3 tablespoons red curry paste
- 1 tablespoon ginger freshly grated
- 1 coconut milk 13.5-ounce can
- 1 broccolini cut into 3-inch pieces, bunch
- 2 green onions thinly sliced
- 3 tablespoons cilantro fresh, chopped leaves
- 2 tablespoons lime juice freshly squeezed
Instructions
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
- Stir in red curry paste and ginger until fragrant, about 1 minute.
- Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
- Stir in broccolini until just tender, about 3 minutes.
- Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
- Serve immediately with rice.
Genuine Reviews
User Reviews
Overall Rating
4.9
234 reviews
Excellent
Other Recipes
You'll Also Love
