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['Juicy Thai red curry chicken with vibrant colors and herbs.', 'Close-up view of Thai red curry chicken in a bowl, garnished with basil.', 'Side view of succulent Thai red curry chicken showcasing its rich sauce.', 'Detailed shot of a dish featuring Thai red curry chicken and vegetables.']
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Thai Red Curry Chicken

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A flavorful and aromatic Thai red curry featuring tender chicken and fresh vegetables, perfect for a quick and satisfying meal.

Ingredients

Oil

  • 1 tablespoon coconut oil, vegetable oil or olive oil

Aromatics

  • 4 cloves garlic cloves, peeled and minced
  • 1 inch ginger, peeled and minced
  • 1 small onion or shallot, chopped finely or sliced
  • 2 stalks lemongrass, white parts only cut into 2-4 inch pieces, pounded and bruised

Curry Paste & Liquids

  • 1-2 tablespoons Thai red curry paste (depending on spiciness)
  • 2 14 oz cans full-fat coconut milk
  • 4 leaves or zest Kaffir lime leaves or zest of a lime (optional)
  • 1 cup chicken broth
  • 3 tablespoons fish sauce
  • 1 teaspoon soy sauce or tamari
  • 2 tablespoons brown sugar

Vegetables & Protein

  • 2 carrots peeled and thinly sliced into ¼-inch thick rounds
  • 4 boneless skinless chicken breasts cut into thin slices (bite size)
  • 1 small red bell pepper, cut into thin strips
  • 1 small zucchini, cut into ¼-inch rounds
  • 1-2 cups broccoli florets

Herbs & Garnish

  • 4 sprigs Thai basil or regular basil, roughly chopped
  • ¼ cup cilantro, chopped plus more for garnish

Garnish

  • as needed Lime wedges (for garnishing)

To Serve

  • as needed Brown or white rice

Instructions 

  • Heat oil in a large pan over medium-low heat. Sauté garlic, ginger, onion, and lemongrass for 2-3 minutes until fragrant.
  • Add curry paste and cook for 2 minutes. Stir in coconut milk, lime leaves, chicken broth, fish sauce, soy sauce, and sugar. Bring to a boil and simmer for 10 minutes.
  • Add carrots and chicken, cook 5-6 minutes until chicken is cooked through. Add bell pepper and zucchini, cook 4 minutes. Stir in broccoli, basil, and cilantro, cover and simmer 2 minutes. Remove lemongrass before serving.

Notes

Use fresh herbs for the best flavor and adjust spice level with curry paste.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Thai
Keyword: Curry