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Thai Red Curry with Chicken and Vegetables

Thai Red Curry with Chicken and Vegetables
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A quick and easy Thai Red Curry with Chicken and Vegetables, combining tender chicken, fresh colorful vegetables, and a creamy coconut curry sauce infused with authentic Thai spices. Perfect for busy weeknights, this vibrant dish delivers balanced spicy, sweet, and savory flavors in a wholesome, comforting meal adaptable to your preferences.

Ingredients

Scale

Protein

  • 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces

Curry Base

  • 2 tablespoons Thai red curry paste
  • 1 can (13.5 oz) coconut milk (medium-fat recommended)
  • 1 tablespoon vegetable oil
  • 1 tablespoon fish sauce (or soy sauce for vegetarian option)
  • 1 teaspoon brown sugar

Vegetables and Aromatics

  • 1 bell pepper (red, yellow, or green), sliced
  • 1 cup green beans, trimmed
  • 1 medium carrot, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Finishing Touches

  • 1 tablespoon fresh lime juice
  • Fresh basil or cilantro, chopped (for garnish)

Instructions

  1. Prepare the Ingredients: Chop the chicken into bite-sized pieces. Slice all vegetables evenly. Mince the garlic and ginger to release their flavors before cooking.
  2. Sauté Aromatics: Heat vegetable oil in a large pan over medium heat. Add minced garlic and ginger, stirring frequently until fragrant, about 30 seconds.
  3. Cook Chicken: Add the chicken pieces to the pan and sauté until they turn opaque and start to brown, about 5–7 minutes.
  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.
  5. Pour in Coconut Milk: Slowly add the coconut milk, stirring to mix evenly. Bring the mixture to a gentle simmer.
  6. Add Vegetables: Add bell peppers, green beans, and carrots. Cook until vegetables are tender but still crisp, approximately 5 minutes.
  7. Season the Curry: Stir in fish sauce and brown sugar to balance savory and sweet notes. Finish with a squeeze of fresh lime juice for brightness.
  8. Garnish and Serve: Remove from heat, sprinkle chopped basil or cilantro over the curry, and serve immediately over steamed jasmine rice.

Notes

  • Use fresh curry paste for vibrant and authentic flavor.
  • Do not overcook vegetables; keep them crisp for texture and nutrients.
  • Adjust lime juice, fish sauce, and sugar gradually to balance flavors perfectly.
  • Medium-fat coconut milk balances creaminess and lightness best.
  • Prep all ingredients before cooking to speed up the process and avoid overcooking.

Nutrition

Keywords: Thai red curry, chicken curry, Thai curry recipe, quick dinner, coconut curry, healthy Thai food, weeknight dinner

Find it online: https://marygourmet.com/thai-red-curry-with-chicken-and-vegetables/