Thai Red Curry

I love Thai food, especially if we’re talking about a wonderful Thai Red Curry. There’s just something about all those flavors coming together to make a simple dish, but one with so many different flavor components. This easy recipe is not only bursting with amazing flavor, but with the abundance of veggies, you’ll be able to make it a healthy addition to our weekly dinner rotation. Don’t worry about a little coconut milk, even the full-fat versions, coconut milk offers some unique health benefits, and when you break it down between the 4 servings in this recipe, it’s not really all that bad. But, of course, the real reason to add quality coconut milk to your Thai cooking is the wonderful flavor and creaminess it can provide.

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Thai Red Curry

A delicious Thai Red Curry with chicken and vegetables. This curry is incredibly flavorful and will certainly beat even your favorite Thai restaurant.

Servings

Ingredients

• 1 Tbsp vegetable oil, olive oil or canola oil
• 3 Tbsp red Thai curry paste
• 1 small onion, sliced thin
• 2 cloves garlic, minced
• 1 medium red bell pepper, thinly sliced into 2-inch-long strips
• 1 cup broccoli florets
• 3 medium carrots, peeled and sliced on the diagonal into ¼-inch thick rounds
• 1 14 oz can regular coconut milk, not light
• 1 Tbsp light brown sugar
• 1 lb boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces
• 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
• 2 Tbsp fish sauce + more to taste
• 4 tsp fresh lime juice
• zest from 1/2 lime
• Kosher salt, to taste

Servings Ingredients 1 Tbsp vegetable oil, olive oil or canola oil 3 Tbsp red Thai curry paste 1 small onion, sliced thin 2 cloves garlic, minced 1 medium red bell pepper, thinly sliced into 2-inch-long strips 1 cup broccoli florets 3 medium carrots, peeled and sliced on the diagonal into ¼-inch thick rounds 1 14 oz can regular coconut milk, not light 1 Tbsp light brown sugar 1 lb boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces 1 cup loosely packed Thai basil (or regular basil, torn into small pieces) 2 Tbsp fish sauce + more to taste 4 tsp fresh lime juice zest from 1/2 lime Kosher salt, to taste

Instructions

1. In a heavy pan, add the oil and heat over medium-high heat until the pan is hot and the oil begins to shimmer. Add the curry paste and cook, stirring frequently, until fragrant, about 20 seconds. Remove from heat.
2. Stir in the sliced onion, garlic, red bell pepper, broccoli florets, carrots, coconut milk, brown sugar, and 1 cup of water. Add the chicken and bring to a simmer over medium heat; cover. Cook until the vegetables are tender and the chicken is cooked through, about 8 to 10 minutes. Remove from heat.
3. Stir in the basil, fish sauce, lime juice, and lime zest. Let rest for 5 minutes (off the heat). Season to taste with additional fish sauce or Kosher salt.
4. Serve with jasmine rice.

Notes:

This dish is extremely flexible. You can easily switch the vegetables to suit your own preference. If you don’t like peppers, leave them out. Add in some extra carrots or try zucchini, cauliflower, or mushrooms.

If you want a bit more heat in your curry, use more of the red Thai curry paste. You can also sprinkle some red pepper flakes on your curry once it’s done. This is a great option for families who have different levels of heat tolerance.

Don’t let this recipe intimidate you. It’s really quite easy. You can even prep the vegetables and chicken in advance so your dinner will take almost no time.