Description
Enjoy the mouthwatering Thai Red Chicken Curry, featuring a blend of coconut milk, red curry paste, and vibrant veggies. It’s a quick and hearty meal that hits the spot!
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
Instructions
- In a large skillet over medium heat, warm the oil. Stir in the red curry paste, garlic, and ginger, cooking for about 2 minutes until fragrant.
- Mix in the coconut milk, brown sugar, fish sauce, and water. Stir well and simmer for 5 minutes.
- Add the sliced carrots, red bell pepper, and cubed sweet potato, cooking for an additional 5 minutes until they soften. Then, add the green beans and chicken, simmering for 3-5 minutes until the chicken is cooked through.
- Remove from heat and stir in lime juice and Thai basil. Adjust lime juice to taste. Serve with white rice and garnish with sliced red chile or jalapeño if desired.
Notes
For added heat, use extra jalapeño or red chile as a garnish.
This dish is great for meal prep and can be stored in the fridge for a few days.
Feel free to customize the vegetables based on what’s in season or to your liking.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 6g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 70mg