Description
This flavorful Thai Red Curry features tender chicken thighs in a rich coconut milk-based sauce with a perfect balance of spice, sweetness, and tang. Loaded with fresh vegetables, herbs, and a hint of heat, this dish brings authentic Thai flavors right to your table.
Ingredients
Scale
- 1 pound boneless and skinless chicken thighs, cut into thin pieces
- 2 tablespoons olive oil or coconut oil (for a richer taste)
- 1 tablespoon ginger paste
- 1 tablespoon minced garlic
- 1/4 cup red curry paste (adjust according to spice preference)
- 1/2 tablespoon fish sauce (or soy sauce for a vegan option)
- 1 can (13 ounces) coconut milk
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon brown sugar (for a hint of sweetness)
- 1/2 to 1 teaspoon red pepper flakes (optional, for extra heat)
- Salt, to taste
- 1 whole red bell pepper, thinly sliced
- 1 cup green beans, chopped
- 2 tablespoons chopped Thai basil
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- In a large pan or skillet, heat the olive oil (or coconut oil) over medium heat.
- Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the ginger paste and minced garlic. Sauté for 1-2 minutes, until fragrant.
- Add the red curry paste to the pan, stirring to combine. Let it cook for another 2 minutes to release the flavors.
- Stir in the fish sauce (or soy sauce), coconut milk, lime juice, and brown sugar. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the sauce to thicken slightly.
- If you prefer a thicker sauce, mix the cornstarch with water to form a slurry and add it to the pan. Stir until the sauce reaches your desired consistency.
- Add the sliced red bell pepper and chopped green beans, cooking for another 3-4 minutes until the vegetables are tender but still crisp.
- Return the chicken to the pan and stir to coat in the sauce.
- Season with salt to taste and adjust the heat level with red pepper flakes, if desired.
- Remove from heat and stir in the chopped Thai basil and cilantro.
- Serve the curry hot, garnished with additional cilantro and lime wedges if desired.
Notes
- For a vegan-friendly version, swap chicken for tofu or additional vegetables, and use soy sauce instead of fish sauce.
- If you prefer a sweeter curry, substitute the brown sugar with maple syrup for a refined sugar-free option.
- This curry pairs perfectly with steamed jasmine rice or rice noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking, Sautéing
- Cuisine: Thai
Keywords: Thai red curry, chicken curry, coconut milk, spicy, Thai basil, vegetables, curry paste, coconut oil, lime juice