Description
Thai Red Curry Chicken & Vegetables is a creamy, spicy, and comforting dish loaded with tender chicken, colorful vegetables, and a rich coconut-based sauce. It’s a quick, flavorful dinner that brings authentic Thai flavor to your kitchen.
Ingredients
Scale
- 1 pound chicken breast, thinly sliced
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 bell peppers (1 red, 1 yellow), sliced
- 1 large carrot, thinly sliced
- 1 medium zucchini, chopped
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- ¼ cup fresh basil or Thai basil, torn
- 1 tablespoon oil (coconut or vegetable)
Instructions
- Heat a large skillet or wok over medium heat.
- Add oil, then sauté garlic, ginger, and curry paste for 2 minutes.
- Stir in coconut milk and mix well with the paste.
- Add chicken and simmer for 5–6 minutes until nearly cooked through.
- Add bell peppers, carrots, zucchini, and onion. Stir in fish sauce and brown sugar.
- Simmer for another 7–10 minutes until vegetables are tender.
- Turn off heat, stir in lime juice and basil.
- Serve over steamed jasmine rice and garnish as desired.
Notes
- Use full-fat coconut milk for best texture and flavor.
- Add more or less curry paste to adjust spice level.
- Garnish with extra basil, lime wedges, or chopped peanuts.
- Make it vegetarian with tofu and soy sauce instead of fish sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg