Description
A rich and creamy Thai red curry with tender chicken, coconut milk, and vibrant vegetables served over fluffy jasmine rice.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 2 tablespoons red curry paste
- 1 can (13.5 ounces) full fat coconut milk
- 1 medium red bell pepper, sliced
- 1 medium carrot, thinly sliced
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 lime, cut into wedges
- 1/4 cup fresh cilantro, chopped
- 2 cups cooked jasmine rice
Instructions
- Heat vegetable oil in a large skillet over medium heat.
- Add minced garlic and cook until fragrant.
- Stir in the red curry paste and cook for about 1 minute.
- Pour in coconut milk and stir until combined.
- Add chicken pieces, bell pepper, and carrot.
- Simmer for 12 to 15 minutes until chicken is cooked and sauce thickens.
- Stir in fish sauce and brown sugar.
- Squeeze fresh lime juice into the curry.
- Serve hot over cooked jasmine rice and garnish with cilantro.
Notes
- Use full fat coconut milk for the richest texture.
- Add extra vegetables like zucchini or snap peas for variety.
- Adjust spice level by changing the amount of curry paste.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg
Keywords: thai red curry with chicken, thai curry, coconut curry chicken, easy thai curry