Ingredients for The Best Thai Red Chicken Curry Recipe
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- Thai Red Curry Paste
- Garlic Cloves
- 1 (13.5 ounce) can full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons fish sauce
- Brown Sugar
- 1 teaspoon salt
- Zucchini
- Carrots
- Red Pepper
- Broccoli Floret
- 1/2 teaspoon red pepper flakes (or to taste)
- Boneless Skinless Chicken Breasts
- Lime, Juice Of
- Thai Basil
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How to Make The Best Thai Red Chicken Curry Recipe
- Heat 2 tablespoons of vegetable oil in a large saucepan or Dutch oven over medium heat. Add 1 medium onion, chopped, and cook for 5 minutes, until softened.
- Add 4 tablespoons of Thai red curry paste and 2 cloves of minced garlic. Cook, stirring constantly, for 1 minute until fragrant.
- Pour in 1 (13.5 ounce) can of full-fat coconut milk, 1 cup of chicken broth, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, 1/2 teaspoon of red pepper flakes (or to taste), and 1 teaspoon of salt. Bring to a boil.
- Add 1 cup of your favorite vegetables (e.g., bell peppers, broccoli florets, bamboo shoots, zucchini), cut into bite-sized pieces. Reduce heat to low, cover, and simmer for 10-15 minutes, or until vegetables are tender.
- Add 1 pound of boneless, skinless chicken breasts, cut into 1-inch pieces. Squeeze the juice of 1 lime over the chicken before adding it to the curry.
- Stir in 1/2 cup of fresh basil leaves. Continue to simmer for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Serve hot over steamed jasmine rice. Garnish with extra basil leaves, if desired.
Nutrition Information (Approximate per serving)
Sodium
108 g
Sugar
367g
Fat
128g
Carbs
34g
