Description
This authentic Thai Red Curry with Chicken features tender slices of chicken simmered in a rich and fragrant coconut-based curry sauce, infused with red curry paste, fresh ginger, and garlic. Enhanced with crisp vegetables like bell pepper, snow peas, and zucchini, this vibrant dish is served over fluffy jasmine rice and garnished with fresh basil or cilantro, making for a comforting and flavorful main course.
Ingredients
Scale
Protein
- 1 pound boneless skinless chicken breast, sliced thin
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 small zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce & Seasonings
- 1 tablespoon vegetable oil
- 3 tablespoons Thai red curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1/2 lime
Garnish & Serving
- Fresh basil or cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Prepare the base: Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Add aromatics: Stir in the minced garlic and grated fresh ginger, cooking briefly to release their flavors.
- Create the curry sauce: Pour in the full-fat coconut milk and chicken broth, stirring until smooth and well combined.
- Season the sauce: Add the fish sauce and brown sugar, then bring the sauce to a gentle simmer.
- Cook the chicken: Add the thinly sliced chicken breast to the simmering sauce and cook for 6 to 8 minutes, or until the chicken is fully cooked through.
- Add vegetables: Stir in the sliced red bell pepper, snow peas, and zucchini. Simmer for another 3 to 4 minutes until the vegetables are tender yet still crisp.
- Finish the dish: Remove the skillet from heat and stir in the juice of half a lime to brighten the flavors.
- Serve and garnish: Serve the curry hot over cooked jasmine rice, garnished with fresh basil or cilantro for a burst of herbal aroma.
Notes
- Adjust the spice level by increasing or decreasing the amount of Thai red curry paste according to your heat preference.
- You can substitute chicken with shrimp or tofu for alternative protein options.
- Using full-fat coconut milk ensures a rich and creamy curry; light coconut milk will result in a thinner sauce.
- For a gluten-free dish, double-check that your fish sauce and curry paste do not contain wheat or gluten-containing ingredients.
