Thai Red Chicken Curry

Dive into the aromatic world of Thai cuisine with this irresistible Thai Red Chicken Curry recipe, bursting with bold flavors and vibrant colors. Tender strips of chicken are simmered in a luscious, creamy coconut milk base infused with fragrant red curry paste, kaffir lime leaves, and fresh basil. A medley of red bell peppers, green beans, and bamboo shoots adds a satisfying crunch and a pop of color to the dish. Enhanced with a delicate balance of fish sauce, brown sugar, and a squeeze of lime for the perfect harmony of sweet, salty, and tangy flavors, this curry is as comforting as it is exotic. Ready in just 40 minutes, it's the ultimate weeknight dinner to serve over fluffy jasmine rice for an authentic Thai experience. Perfect for spice lovers and adventurous eaters alike!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons red curry paste
• 500 grams chicken breast
• 400 milliliters unsweetened coconut milk
• 250 milliliters chicken stock
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper
• 100 grams green beans
• 100 grams bamboo shoots
• 4 kaffir lime leaves
• 10 fresh basil leaves
• 1 lime
• 4 servings steamed jasmine rice

Directions

Step 1

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat.

Step 2

Add 2 tablespoons of red curry paste and stir-fry for 1-2 minutes until fragrant.

Step 3

Slice 500 grams of chicken breast into thin strips and add them to the pan. Cook for 4-5 minutes until the chicken is no longer pink.

Step 4

Pour in 400 milliliters of unsweetened coconut milk and 250 milliliters of chicken stock. Stir well to combine.

Step 5

Add 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Stir to dissolve the sugar and bring the mixture to a gentle simmer.

Step 6

Slice 1 red bell pepper into thin strips and cut 100 grams of green beans into bite-sized pieces. Add them to the curry along with 100 grams of bamboo shoots and 4 kaffir lime leaves.

Step 7

Simmer the curry for 10-12 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.

Step 8

Taste and adjust seasoning if needed. You can add more fish sauce for saltiness or a squeeze of lime juice for extra tanginess.

Step 9

Turn off the heat and stir in 10 fresh basil leaves.

Step 10

Serve the Thai red chicken curry hot over steamed jasmine rice, garnished with additional basil leaves and a lime wedge if desired.

Nutrition Facts

Serving size	2660.8 grams (2660.8g)

Amount per serving	% Daily Value*
Calories	2261

Total Fat 62.30g	80%
Saturated Fat 16.40g	82%
Polyunsaturated Fat 20.30g
Cholesterol 447mg	149%
Sodium 3817mg	166%
Total Carbohydrate 238.90g	87%
Dietary Fiber 28.00g	100%
Total Sugars 23.80g
Protein 189.20g	378%

Vitamin D 0IU	0%
Calcium 1658mg	128%
Iron 25mg	138%
Potassium 4024mg	86%

*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: 24.7%

Protein: 33.3%

Carbs: 42.0%