Red Curry with Chicken

Experience the vibrant flavors of Thailand with this irresistibly fragrant Red Curry with Chicken recipe. Perfect for weeknight dinners or weekend indulgence, this dish combines tender slices of chicken breast simmered in rich, creamy coconut milk infused with the bold essence of red curry paste. Complemented by crisp red bell peppers, green beans, and the aromatic touch of Thai basil, this curry achieves the perfect balance of savory, sweet, and slightly spicy. Finished with a hint of lime and served over fluffy jasmine rice, this quick and easy recipe comes together in just 40 minutes, making it ideal for bringing the taste of homemade Thai cuisine to your table. Keywords: Thai red curry, chicken curry, easy red curry recipe, Thai basil, coconut curry.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons red curry paste
• 500 grams chicken breast, thinly sliced
• 400 milliliters coconut milk
• 2 tablespoons fish sauce
• 1 tablespoon light brown sugar
• 4 fresh lime leaves, torn (optional)
• 1 large red bell pepper, sliced
• 150 grams green beans, trimmed and halved
• 20 grams fresh Thai basil leaves
• 300 grams jasmine rice, cooked
• 1 fresh lime, cut into wedges
• 1 chili slices, for garnish (optional)

Directions

Step 1

Heat the vegetable oil in a large saucepan or wok over medium heat.

Step 2

Add the red curry paste and stir-fry for about 1-2 minutes until fragrant.

Step 3

Add the sliced chicken breast to the pan and stir to coat the chicken in the curry paste.

Step 4

Cook the chicken for about 5-6 minutes, or until it is no longer pink and starts to brown slightly.

Step 5

Pour in the coconut milk, stirring to combine the curry paste and milk thoroughly.

Step 6

Stir in the fish sauce and brown sugar, allowing the mixture to come to a gentle simmer.

Step 7

If using, add the torn lime leaves for additional flavor.

Step 8

Add the sliced red bell pepper and green beans to the sauce, and continue to simmer gently for about 10 minutes or until the vegetables are tender.

Step 9

Taste and adjust the seasoning with more fish sauce or sugar if desired.

Step 10

Stir in the Thai basil leaves just before serving, allowing them to wilt slightly in the curry.

Step 11

Serve the curry in bowls over cooked jasmine rice, garnished with lime wedges and chili slices if desired.

Nutrition Facts

Serving size	1718.5 grams (1718.5g)

Amount per serving	% Daily Value*
Calories	1857

Total Fat 47.50g	61%
Saturated Fat 9.80g	49%
Polyunsaturated Fat 16.80g
Cholesterol 425mg	142%
Sodium 3870mg	168%
Total Carbohydrate 182.00g	66%
Dietary Fiber 13.80g	49%
Total Sugars 56.60g
Protein 172.70g	345%

Vitamin D 65IU	325%
Calcium 297mg	23%
Iron 13mg	71%
Potassium 2890mg	61%

*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: 23.2%

Protein: 37.4%

Carbs: 39.4%