Easy Thai Red Curry with Chicken and Vegetables Recipe

Discover a flavorful Thai Red Curry with Chicken and Vegetables recipe that’s quick, easy, and perfect for weeknight dinners. This vibrant dish combines tender chicken, fresh vegetables, and a rich, creamy curry sauce bursting with authentic Thai spices. It’s a wonderful way to bring bold flavors and colorful ingredients together into one comforting meal that’s as delicious as it is satisfying.

Why You’ll Love This Recipe

• Quick and Easy Preparation: Ready in under 30 minutes, this recipe fits perfectly into any busy weeknight schedule.
• Balanced Flavors: The harmonious blend of spicy, sweet, and savory elements makes every bite exciting.
• Nutritious and Colorful: With a variety of vegetables and lean protein, this curry delivers a satisfying, wholesome meal.
• Customizable Ingredients: Easily adapt the vegetables or protein to suit your preferences or dietary needs.
• Perfect for Leftovers: The flavors deepen the next day, making it ideal for meal prep.

Ingredients You’ll Need

This Thai Red Curry with Chicken and Vegetables recipe uses simple, fresh ingredients that create complex flavors without fuss. Each element plays a vital role, from the creamy coconut milk adding richness to the bright vegetables bringing texture and color.

• Chicken breast or thighs: Choose boneless, skinless pieces for tender, juicy meat that cooks quickly.
• Thai red curry paste: The heart of the recipe, packed with aromatic spices and chili for that authentic kick.
• Coconut milk: Adds creamy richness that balances the spice of the curry paste beautifully.
• Bell peppers: Red, yellow, or green for sweetness and vibrant color contrast.
• Green beans: Provide crunch and freshness to the dish.
• Carrots: Sweet and slightly earthy, thinly sliced for even cooking.
• Garlic and ginger: Essential aromatics that deepen the curry’s flavor profile.
• Fish sauce: Adds umami depth, but can be substituted for soy sauce for a vegetarian option.
• Lime juice: For a fresh, zesty finish that brightens the curry.
• Fresh basil or cilantro: Herbaceous garnish that enhances aroma and taste.
• Vegetable oil: Used for sautéing and creating a smooth curry base.
• Brown sugar: Balances heat with subtle sweetness.

Variations for Thai Red Curry with Chicken and Vegetables

This versatile Thai Red Curry with Chicken and Vegetables recipe is easy to customize. Whether you want to adjust for dietary restrictions or simply try new flavors, it’s a fantastic base that welcomes creativity.

• Protein swap: Replace chicken with tofu, shrimp, or beef to suit your preference.
• Vegetarian version: Skip the fish sauce and chicken, then load up on mushrooms and eggplant instead.
• Spice level: Adjust the amount of curry paste or add fresh chili slices for more heat.
• Creamier curry: Use full-fat coconut milk or add a dollop of coconut cream for extra richness.
• Additional veggies: Toss in zucchini, bamboo shoots, or baby corn for extra texture and color.

How to Make Thai Red Curry with Chicken and Vegetables

Step 1: Prepare the Ingredients

Start by chopping the chicken into bite-sized pieces and slicing all vegetables evenly. Mince the garlic and ginger to release their flavors before cooking.

Step 2: Sauté Aromatics

Heat vegetable oil in a large pan over medium heat. Add garlic and ginger, stirring frequently until fragrant, about 30 seconds.

Step 3: Cook Chicken

Add the chicken pieces to the pan and sauté until they turn opaque and start to brown, roughly 5–7 minutes.

Step 4: Add Curry Paste

Stir in the Thai red curry paste, coating the chicken and aromatics thoroughly. Cook for 2 minutes to bring out the paste’s rich flavors.

Step 5: Pour in Coconut Milk

Slowly add the coconut milk, stirring to mix everything evenly. Bring the mixture to a gentle simmer.

Step 6: Add Vegetables

Include bell peppers, green beans, and carrots, cooking until the vegetables are tender but still crisp, about 5 minutes.

Step 7: Season the Curry

Add fish sauce and brown sugar, stirring to balance savory and sweet notes. Finish with a squeeze of fresh lime juice for brightness.

Step 8: Garnish and Serve

Remove from heat, sprinkle chopped basil or cilantro over the curry, and serve immediately over steamed jasmine rice.

Pro Tips for Making Thai Red Curry with Chicken and Vegetables

• Use fresh curry paste: Fresh paste delivers a more vibrant and authentic flavor than pre-made pastes.
• Don’t overcook vegetables: Keep them crisp to maintain texture and nutrients.
• Balance flavors carefully: Adjust lime juice, fish sauce, and sugar incrementally for perfect harmony.
• Choose the right coconut milk: Medium-fat coconut milk strikes a great balance between creaminess and lightness.
• Prep ingredients ahead: Having everything ready before cooking speeds up the process and helps avoid overcooking.

How to Serve Thai Red Curry with Chicken and Vegetables

Garnishes

Fresh herbs like Thai basil, cilantro, or even a sprinkling of chopped green onions brighten the dish and add appealing layers of aroma.

Side Dishes

Serve this curry alongside steamed jasmine rice or fragrant sticky rice to soak up the delicious sauce. Light cucumber salad or pickled vegetables offer a refreshing contrast.

Creative Ways to Present

Try serving the curry in hollowed-out bell peppers for a colorful presentation or alongside coconut rice for an added tropical flair that complements the flavors perfectly.

Make Ahead and Storage

Storing Leftovers

Place leftovers in an airtight container and refrigerate for up to three days. The curry tends to develop richer flavors after sitting overnight.

Freezing

This Thai Red Curry with Chicken and Vegetables freezes well. Use freezer-safe containers and freeze for up to two months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent the coconut milk from separating. If it thickens too much, add a splash of water or coconut milk to loosen the sauce.

FAQs

Can I make this curry vegetarian?

Absolutely! Substitute the chicken for tofu or extra vegetables, and swap fish sauce for soy sauce or tamari to keep it vegetarian-friendly.

What can I substitute for Thai red curry paste?

If you don’t have Thai red curry paste, you can use a combination of red chili flakes, garlic, ginger, and lemongrass for a quick substitute, though the flavor won’t be as authentic.

Is this recipe spicy?

The spice level depends on the amount of red curry paste used. You can adjust the paste quantity or add coconut milk to mellow out the heat.

Can I use frozen vegetables?

Yes, frozen vegetables work in a pinch, but fresh vegetables offer better texture and flavor for this recipe.

What rice pairs best with Thai Red Curry with Chicken and Vegetables?

Steamed jasmine rice is traditional and perfect for soaking up the sauce, but sticky rice or brown rice are great alternatives depending on your preference.

Final Thoughts

This Thai Red Curry with Chicken and Vegetables is a vibrant, comforting dish that’s simple enough for any day yet impressive enough to share with family and friends. With its rich flavors, wholesome ingredients, and easy adaptability, it’s a recipe you’ll want to keep coming back to. Give it a try and enjoy a little taste of Thailand from the comfort of your own kitchen.

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