Description
Spicy Thai red curry with chicken dances with bold flavors from Southeast Asian kitchens. Fragrant herbs, tender chicken, and silky coconut milk create a harmonious meal that will transport you to Bangkok’s bustling streets.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken thighs, thinly sliced
Vegetables:
- 1 red bell pepper, thinly sliced
- 1 cup green beans, chopped
Curry Base and Seasonings:
- 14 cup red curry paste
- 13-ounce can coconut milk
- 2 tablespoons olive oil or coconut oil
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 12 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 12 to 1 teaspoon red pepper flakes
- Salt, to taste
- 2 tablespoons Thai basil, chopped
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
- Warm a large skillet over medium heat, drizzling oil to create a smooth cooking surface.
- Infuse the base with aromatic flavors by sautéing ginger paste, minced garlic, and red curry paste for 2-3 minutes until the kitchen fills with a fragrant essence.
- Introduce a symphony of liquid ingredients: fish sauce, coconut milk, lime juice, brown sugar, red pepper flakes, and salt, whisking them together until harmoniously blended.
- Allow the mixture to reach a gentle, bubbling simmer, creating a rich and vibrant curry foundation.
- Gently lower sliced chicken thighs into the simmering liquid, cooking for approximately 8 minutes until the meat is thoroughly cooked and tender.
- Incorporate colorful vegetables – sliced red bell peppers and chopped green beans – letting them dance in the curry for 4-5 minutes while maintaining their crisp texture.
- Elevate the dish’s complexity by stirring in fresh Thai basil, cilantro, and a cornstarch slurry to create a luxurious, slightly thickened sauce.
- Remove from heat after 1-2 minutes of final simmering, ensuring the perfect consistency.
- Plate the aromatic curry alongside steamed jasmine rice or delicate rice noodles, transforming a simple meal into a culinary journey through Thailand’s vibrant cuisine.
Notes
- Select high-quality red curry paste for an authentic, rich flavor profile that elevates the entire dish.
- Adjust spice levels by reducing or increasing red curry paste according to personal heat tolerance.
- Swap chicken thighs with tofu, shrimp, or mixed vegetables for versatile dietary adaptations like vegetarian or pescatarian options.
- Use fresh herbs like Thai basil and cilantro at the end of cooking to maintain their vibrant color and maximize aromatic intensity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 355 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 95 mg