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Thai Red Curry

Thai Red Curry

A flavorful and creamy Thai red curry with tender chicken and fresh vegetables simmered in a rich coconut sauce.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb chicken thighs boneless, skinless, cut into bite-sized pieces
  • 1 tbsp vegetable oil
  • 3 tbsp red curry paste
  • 14 oz coconut milk full fat
  • 1 cup chicken broth
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar packed
  • 2 cups mixed vegetables bell peppers, bamboo shoots, and snap peas
  • 0.5 cup fresh basil leaves roughly chopped

Instructions

Preparation Steps

  • Heat vegetable oil in a large skillet over medium heat.
  • Add red curry paste and cook, stirring, for 2 minutes until fragrant.
  • Add chicken pieces and cook until no longer pink on the outside, about 5 minutes.
  • Pour in the coconut milk and chicken broth, stirring to combine.
  • Stir in fish sauce and brown sugar, then bring the mixture to a simmer.
  • Add mixed vegetables and cook for another 10 minutes until vegetables are tender and chicken is cooked through.
  • Remove from heat and stir in fresh basil leaves before serving.

Notes

Serve with steamed jasmine rice or rice noodles for an authentic Thai meal experience.