Authentic Thai Red Curry

Dive into the vibrant flavors of Thailand with this Authentic Thai Red Curry recipe, a delightful balance of bold spices and creamy coconut richness. Made with fragrant red curry paste, tender slices of chicken, and a medley of fresh vegetables like red bell peppers, carrots, and green beans, this dish is as colorful as it is flavorful. Infused with the citrusy aroma of kaffir lime leaves and finished with fresh basil and a squeeze of lime, it brings a restaurant-quality experience right to your kitchen. Perfectly paired with steamed jasmine rice, this quick and easy Thai curry comes together in just 45 minutes, making it a go-to weeknight meal or an impressive dish for entertaining. Whether you’re craving authentic Thai cuisine or looking to spice up your dinner routine, this recipe is a must-try that will delight your taste buds and transport you to Southeast Asia.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 4 tablespoons Red curry paste
• 1 pound Boneless chicken breasts
• 14 ounces Coconut milk
• 1 cup Chicken broth
• 2 tablespoons Fish sauce
• 1 tablespoon Brown sugar
• 3 pieces Kaffir lime leaves
• 1 medium Red bell pepper
• 1 cup Green beans
• 2 medium Carrots
• 1 cup Bamboo shoots
• 0.5 cup Basil leaves
• 1 whole Lime

Directions

Step 1

Thinly slice the chicken breasts and set aside.

Step 2

Slice the red bell pepper into thin strips, cut the green beans into 1-inch pieces, and julienne the carrots.

Step 3

In a large saucepan or wok, heat the coconut oil over medium heat.

Step 4

Add the red curry paste to the pan and sauté for about 2 minutes, stirring constantly until fragrant.

Step 5

Add the sliced chicken to the pan and cook until the outside is no longer pink, about 3 to 4 minutes.

Step 6

Pour in the coconut milk and chicken broth, stirring well to combine.

Step 7

Add the fish sauce, brown sugar, and kaffir lime leaves. Stir to mix.

Step 8

Bring the mixture to a simmer and let it cook for about 5 minutes.

Step 9

Add the red bell pepper, green beans, carrots, and bamboo shoots to the pan.

Step 10

Continue to simmer until the vegetables are tender and the chicken is fully cooked, approximately 10 more minutes.

Step 11

Remove the kaffir lime leaves and stir in the fresh basil leaves.

Step 12

Squeeze the lime juice into the curry and give it a final stir.

Step 13

Serve hot with steamed jasmine rice.

Nutrition Facts

Serving size	1837.5 grams (1837.5g)

Amount per serving	% Daily Value*
Calories	1474

Total Fat 51.50g	66%
Saturated Fat 29.70g	149%
Polyunsaturated Fat 2.30g
Cholesterol 389mg	130%
Sodium 4967mg	216%
Total Carbohydrate 96.50g	35%
Dietary Fiber 15.60g	56%
Total Sugars 59.80g
Protein 155.10g	310%

Vitamin D 23IU	114%
Calcium 293mg	23%
Iron 10mg	54%
Potassium 3197mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 42.2%

Carbs: 26.3%