Name: Thai Red Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 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

Description

This Thai Red Chicken Curry offers an irresistible blend of flavors with tender chicken, aromatic spices, and fresh vegetables, making it an excellent choice for a quick and wholesome meal.

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

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Instructions

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
Add 3 tablespoons of red curry paste with 2 pressed garlic cloves and 1 tablespoon of fresh grated ginger. Cook until fragrant, about 2 minutes, stirring constantly.
Pour in 14 ounces of coconut milk, followed by 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water. Mix well and simmer for 5 minutes.
Incorporate 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato into the sauce. Cook for 5 minutes until vegetables soften.
Add 1 cup of cut green beans and 6 ounces of thinly sliced chicken breast. Simmer until the chicken is fully cooked, about 3 to 5 minutes.
Stir in the juice of ½ lime and ½ cup of torn Thai basil leaves. Adjust lime juice to taste before serving with white rice and chopped red chile or jalapeño if desired.

Notes

For an extra kick, consider adding additional chilies to your dish.
Substituting chicken with tofu can make this dish vegetarian-friendly.
Adjust the sweetness by modifying the quantity of brown sugar according to your taste.

Nutrition

Serving Size: 1 serving
Calories: 560
Sugar: 10g
Sodium: 880mg
Fat: 36g
Saturated Fat: 21g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 6g
Protein: 21g
Cholesterol: 70mg