5.0 from 18 votes
Thai Red Curry Recipe
This Thai Red Curry recipe has the perfect amount of spices, all-white meat, chicken breasts, and veggies. You can use homemade red curry paste or store-bought to make this recipe.
Prep Time
15 mins
Cook Time
9 hrs 15 mins
Total Time
1 hr
Servings: 6 people
Calories: 553 kcal
Course:
Dinner
Cuisine:
Thai
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 cup red onion small dice
- 1 cup of bell peppers small dice (red, green, yellow, the preference is yours)
- 2 tbsp heaping Thai red curry paste or I recommend Thai kitchen's red curry paste, still not the same, but at least you have something
- 2 lb. chicken cut into bite-size pieces (about 2- 3 whole chicken breast)
- 2 cups Yukon gold potatoes peeling optional, about 1 large potato, medium dice
- 8 large leaves of Thai basil or what you have on hand
- 13 oz of coconut milk
- ¼ tsp salt if using my curry paste recipe otherwise adjust the salt accordingly
- 1-2 limes for garnish
- Cilantro for garnish
Instructions
- In a large skillet over medium-high heat, add the oil, diced onions, diced bell peppers, and add a pinch of kosher salt. Cook until the onions have softened.
- Next, add the curry paste to the onions and fry for about 15 seconds or so—long enough to awaken your senses with the aroma.
- Add the chicken and fry for about 1-2 minutes. This will help add a little color to the chicken and caramelized flavor to the dish.
- When ready, add the potatoes, along with 2 cups of water, and an additional ¼ tsp of kosher salt (only if using my Thai curry paste recipe, otherwise adjust the salt accordingly). Cook until the potatoes have become fork-tender (about 30 minutes on medium heat.
- Finally, once the dish is almost complete, stir in about 8 leaves (whole) of fresh Thai basil and coconut milk. The curry will turn pale red and will be super creamy. Are you excited yet?
- Garnish with freshly chopped cilantro and more thin-sliced red chilies all over the whole entire pan.
- Serve the curry over a bed on warm Thai rice, an additional sprinkle of chopped cilantro, and a wedge of lime.
- Enjoy!
Cup of Yum
Notes
- When choosing coconut milk, know that the more fat the coconut milk contains, the thicker and creamy the curry will turn out. The lighter the coconut milk, the thinner the curry. All will work well, it's all about personal preference.
Nutrition Information
Serving
1.25cup
Calories
553kcal
(28%)
Carbohydrates
21g
(7%)
Protein
32g
(64%)
Fat
39g
(60%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
113mg
(38%)
Sodium
121mg
(5%)
Potassium
848mg
(24%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1160IU
(23%)
Vitamin C
44mg
(49%)
Calcium
58mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 553
% Daily Value*
| Serving | 1.25cup | |
| Calories | 553kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 121mg | 5% |
| Potassium | 848mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 44mg | 49% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.