Description
This Thai Curry recipe features tender chicken thighs cooked in a rich and flavorful red curry sauce with fresh vegetables and aromatic herbs. It's a vibrant, satisfying dish that's perfect for a quick and delicious dinner, served best with steamed rice.
Ingredients
Scale
Protein and Aromatics
- 1 1/2 tablespoons light olive oil or coconut oil
- 1 pound chicken thighs, thinly sliced (recommended) or breasts
- 1/2 large yellow onion, chopped
- 4 garlic cloves, minced
- 2 teaspoons freshly grated ginger
Vegetables
- 1 red bell pepper, 1-inch chop
- 1 carrot, thinly sliced
- 1 1/2 cups broccoli florets
Sauce and Seasonings
- 2 tablespoons red curry paste
- 1 13.5 oz. can quality coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai Sweet Chili Sauce
- 2 tablespoons less sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Optional Garnishes
- Sriracha or Asian chili sauce to taste
- Lime juice and zest to taste
- Fresh basil
- Fresh cilantro
Instructions
- Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan. Once hot and sizzling, add the thinly sliced chicken thighs or breasts, chopped onion, and red curry paste. Cook, stirring occasionally, until the chicken is mostly opaque and the onion is soft.
- Stir Fry Veggies: Add the broccoli florets to the skillet and stir fry for one minute. Then add the chopped red bell pepper, sliced carrot, freshly grated ginger, and minced garlic. Sauté everything together for an additional minute to release flavors and slightly soften the vegetables.
- Add Ingredients: Pour in half of the coconut milk and stir to combine. In a separate bowl, mix the remaining half of the coconut milk with one tablespoon of cornstarch until smooth, then add this mixture to the skillet along with the Asian/Thai sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Stir everything well to integrate the sauce and seasonings.
- Simmer: Bring the curry mixture to a boil, then reduce heat to a simmer. Allow it to cook uncovered for 5 minutes or until the sauce thickens and the vegetables are crisp-tender. If the sauce appears too thick, thin it slightly by adding water to reach your desired consistency. Remove and discard the bay leaf before serving.
- Adjust to Taste: Taste the curry and adjust seasoning if necessary. Garnish with fresh basil, cilantro, lime juice, lime zest, and a drizzle of Sriracha or Asian chili sauce according to your preference. Serve hot with steamed rice for a complete meal.
Notes
- For a juicier and more flavorful result, use chicken thighs instead of breasts.
- Slicing chicken breasts while partially frozen makes slicing easier and results in more uniform pieces.
- The original recipe includes an additional bell pepper and zucchini, which you can add for extra vegetables.
- Thai Kitchen red curry paste is mild, and Mae Ploy is spicier—adjust the amount to your heat preference.
- This recipe serves 4 to 6 people comfortably.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 20 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
