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Thai Red Curry with Chicken and Vegetables

Thai Red Curry with Chicken and Vegetables
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This Thai Red Curry with Chicken and Vegetables is a vibrant, fragrant, and flavorful dish that combines tender chicken, aromatic red curry paste, creamy coconut milk, and a colorful variety of fresh vegetables. Quick and easy to prepare in under 30 minutes, it offers a balanced and satisfying meal perfect for weeknights or family dinners, bringing the authentic taste of Thailand right to your kitchen.

Ingredients

Scale

Protein

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

Curry Base

  • 2 tablespoons red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tablespoon cooking oil (vegetable or chicken-based)
  • 1/2 cup vegetable or chicken broth (optional, to thin the curry)

Vegetables

  • 1 cup bell peppers, sliced
  • 1 cup zucchini, chopped
  • 1 cup carrots, sliced

Seasonings and Flavors

  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar or palm sugar
  • 1/4 teaspoon salt (to taste)
  • 1/4 cup fresh basil leaves
  • 1 tablespoon lime juice

Instructions

  1. Prepare the Ingredients: Slice the chicken into bite-sized pieces and chop all vegetables into uniform sizes to ensure even cooking and an appealing presentation.
  2. Sauté the Curry Paste: Heat 1 tablespoon of cooking oil in a large pan over medium heat. Add 2 tablespoons of red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant and aromatic.
  3. Cook the Chicken: Add the sliced chicken pieces to the pan and stir to coat evenly with the curry paste. Cook for 4-5 minutes until the chicken starts to turn opaque.
  4. Add Coconut Milk and Simmer: Pour in the full can of coconut milk, stirring gently to combine. Bring the mixture to a gentle simmer to allow the chicken to cook through and absorb the curry flavors.
  5. Incorporate Vegetables and Season: Add the chopped bell peppers, zucchini, and carrots to the pan. If desired, add up to 1/2 cup broth to thin the curry sauce. Season with 1 tablespoon fish sauce, 1 tablespoon brown or palm sugar, and a pinch of salt. Simmer for 5-7 minutes until vegetables are tender.
  6. Finish with Fresh Herbs and Lime: Remove the pan from heat. Stir in 1/4 cup fresh basil leaves and 1 tablespoon lime juice to brighten and freshen the curry before serving.

Notes

  • Use quality red curry paste for the best flavor.
  • Cut vegetables uniformly for even cooking.
  • Adjust curry paste quantity to control spice level.
  • Taste and adjust seasoning (salt, sugar, lime juice) at the end.
  • Add broth gradually if curry becomes too thick during simmering.
  • Store leftovers in an airtight container in the fridge for up to 3 days; flavors deepen overnight.
  • Freeze in portions for up to 2 months; thaw overnight before reheating gently.
  • Reheat over low heat with occasional stirring; add broth or water if sauce thickens.

Nutrition

Keywords: Thai red curry, chicken curry, Thai chicken curry, red curry with vegetables, quick Thai curry, coconut milk curry, one pot curry

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