Chichilicious

Thai Red Curry

Need a quick recipe for chicken? This Thai red curry is one of my staples for chicken dinners, I have been making this recipe for years and it really doesn’t need a lot of ingredients, the most important is to have fresh basil (Thai basil ideally is best). When I go to the Asian market I always stock up on Thai red curry paste, and coconut milk. The green curry paste is best paired with vegetables if you are vegetarian especially delicious with eggplants. I also buy my basil at the Asian markets I find it is fresher and you get more for your buck.

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Thai Red Curry Recipe

An easy recipe that's packed with flavor. Once you know how to make thai red curry, you'll want to eat it every week!
Course Main Course
Cuisine Asian, Thai
Diet Gluten Free
Keyword Chicken, comfort food, creamy, curry
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 17 minutes
Servings 4
Calories 297kcal
Author Chichi

Equipment

Ingredients

  • 2 Chicken breast
  • 1 1/2 Tbsp Thai red curry paste
  • 2 tsp oil
  • 1 clove garlic
  • 2 ginger thin slices
  • 1/2 cup onion
  • 1/2 cup red bell pepper
  • 1/2 cup Green bell pepper
  • 1/4 cup carrot
  • 1 Tbsp brown sugar
  • 1 Tbsp fish sauce
  • 200 ml Coconut milk see notes
  • 1/4 cup basil fresh

Instructions

  • Cut the chicken breast into thin strips and season with salt and pepper, set aside.
  • Have all your vegetables cut approximately the same size, and mince the garlic.
  • In your wok or non stick pan, heat up the oil on medium high and add the chicken, cook for 2 minutes just to get a nice browning on them but not fully cooked.
  • Add the ginger, garlic and the vegetables and fry for another 2 minutes, till the onions start to sweat and turn a bit translucent.
  • Add the red curry paste and sugar, cook for a minute, then add the coconut milk and the fish sauce.
  • Let simmer for another 3 minutes until the vegetables are tender and chicken is cooked through. Plate and garnish with fresh basil leaves. Serve with white rice or sticky rice.

Notes

Try using a good quality coconut milk, not coconut milk beverage. It’s usually sold in cans, and reads Product of Thailand. Some brands will tell you the coconut extract percentage in the ingredients section, ideally get coconut milk with at least 60% coconut extract for best results.

Nutrition

Sodium: 499mg | Calcium: 35mg | Vitamin C: 44mg | Vitamin A: 3283IU | Sugar: 8g | Fiber: 2g | Potassium: 668mg | Cholesterol: 72mg | Calories: 297kcal | Saturated Fat: 11g | Fat: 17g | Protein: 26g | Carbohydrates: 12g | Iron: 2mg