Thai Red Curry Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
469 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry Recipe
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My Thai red curry recipe with chicken and vegetables is ready in 30 minutes and is ideal for busy weeknights! Serve it over rice for a satisfying dinner.
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Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breast or thighs cut into chunks (450g)
- 1 small onion sliced (142g)
- 1 tablespoon minced fresh ginger
- 4 garlic cloves minced
- 3 tablespoons Thai red curry paste
- 1 (13.6-ounce/403ml) can unsweetened coconut milk
- 1 tablespoon fish sauce
- 2 teaspoons light brown sugar
- 6 ounces green beans chopped (169g)
- 1 red bell pepper seeded and sliced (205g)
- ½ cup Thai basil leaves
- 1 tablespoon lime juice
- cilantro for serving
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Instructions
- Heat the oil in a large skillet over high heat. Add chicken and cook, stirring occasionally, until browned on all sides, about 3 minutes. Using a slotted spoon, remove the chicken and set aside in a bowl.
- Reduce the heat to medium-high and add the onion, garlic, and ginger. Cook, stirring constantly, for 1 minute. Stir in the curry paste and stir for 1 minute. Stir in the coconut milk, fish sauce, and brown sugar. Bring to a simmer over medium heat. (Do not let the coconut milk come to a hard boil, or it can curdle.)
- Once simmering, return the chicken to the skillet and add the green beans and bell pepper slices. Continue simmering until the chicken is cooked through and the vegetables are just tender, about 8 minutes.
- Remove from the heat and stir in basil leaves and lime juice. Serve immediately over rice with chopped cilantro or more basil leaves.
Notes
- Use full-fat coconut milk. Lite coconut milk will not give you the same creamy sauce.
- Don't boil the coconut milk. Make sure to simmer and not boil the coconut milk at a high temperature, or it may become grainy and curdle.
- Don't overcook the vegetables. The veggies should be tender but not mushy, with a bit of bite.
- Adjust the seasonings to taste. Depending on your curry paste, add additional seasonings and salt to the curry sauce to suit your taste.
Nutrition Information
Show Details
Calories
469kcal
(23%)
Carbohydrates
17g
(6%)
Protein
28g
(56%)
Fat
34g
(52%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
5g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
73mg
(24%)
Sodium
505mg
(21%)
Potassium
899mg
(26%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
3192IU
(64%)
Vitamin C
52mg
(58%)
Calcium
74mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 469 kcal
% Daily Value*
| Calories | 469kcal | 23% |
| Carbohydrates | 17g | 6% |
| Protein | 28g | 56% |
| Fat | 34g | 52% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 73mg | 24% |
| Sodium | 505mg | 21% |
| Potassium | 899mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 3192IU | 64% |
| Vitamin C | 52mg | 58% |
| Calcium | 74mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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