Description
This Thai curry is rich, creamy, and packed with bold Southeast Asian flavors. Featuring coconut milk, red curry paste, tender chicken, and crisp vegetables, it’s a cozy and customizable meal perfect for any night.
Ingredients
Scale
- 1 pound chicken breast or thighs, thinly sliced
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 red or yellow bell pepper, sliced
- 1 medium zucchini, halved and sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- A handful of Thai basil or cilantro
- 1 tablespoon oil
- Cooked jasmine rice, for serving
Instructions
- Heat oil in a skillet or wok over medium heat. Add garlic and ginger and sauté until fragrant.
- Add red curry paste and fry for 1–2 minutes to release flavor.
- Slowly stir in coconut milk and simmer for 3–5 minutes.
- Add sliced chicken and cook for 7–10 minutes until fully cooked.
- Stir in bell pepper, zucchini, and onion. Simmer 5 minutes until just tender.
- Add fish sauce, brown sugar, and lime juice. Simmer 2–3 minutes to blend flavors.
- Remove from heat and stir in Thai basil or cilantro.
- Serve hot over jasmine rice with extra herbs and lime wedges if desired.
Notes
- Fry curry paste first to bring out its full aroma and flavor.
- Use full-fat coconut milk for a rich, creamy texture.
- Don’t overcook vegetables—add them near the end to keep them crisp.
- Balance flavor with lime juice, sugar, and fish sauce to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg