Thai Red Curry

Dive into the bold, aromatic flavors of Thailand with this irresistible Thai Red Curry, a perfect harmony of creamy coconut milk, zesty kaffir lime leaves, and fiery red curry paste. Quick and easy to make in just 40 minutes, this one-pan dish features tender slices of chicken breast, crunchy green beans, sweet red bell peppers, and savory bamboo shoots, all simmered to perfection in a fragrant, vibrant sauce. Balanced with a touch of fish sauce, a hint of brown sugar, and fresh Thai basil for a burst of herbal brightness, this comforting curry is best served over fluffy jasmine rice with a squeeze of lime for added zest. Ideal for weeknight dinners or special occasions, this recipe delivers authentic Thai flavors right in your own kitchen!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 3 tablespoons red curry paste
• 1 pound chicken breast, thinly sliced
• 14 ounces coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 3 leaves kaffir lime leaves, torn into pieces
• 8 ounces bamboo shoots, drained and rinsed
• 1 large red bell pepper, sliced into strips
• 1 cup green beans, trimmed
• 0.5 cup fresh Thai basil leaves
• 1 unit lime, cut into wedges
• 4 servings jasmine rice, cooked

Directions

Step 1

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

Step 2

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

Step 3

Add the sliced chicken breast to the pan and cook for 3-4 minutes, until the chicken is just cooked through and no longer pink.

Step 4

Stir in the coconut milk, chicken broth, fish sauce, and brown sugar. Mix well to combine.

Step 5

Add the kaffir lime leaves, bamboo shoots, red bell pepper, and green beans to the curry mixture.

Step 6

Bring the curry to a simmer and let it cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.

Step 7

Remove the curry from heat and stir in the Thai basil leaves until they are wilted.

Step 8

Serve the Thai Red Curry hot with lime wedges on the side and jasmine rice on each plate.

Nutrition Facts

Serving size	2510.2 grams (2510.2g)

Amount per serving	% Daily Value*
Calories	2277

Total Fat 47.10g	60%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 16.80g
Cholesterol 386mg	129%
Sodium 3149mg	137%
Total Carbohydrate 284.80g	104%
Dietary Fiber 25.40g	91%
Total Sugars 60.70g
Protein 179.80g	360%

Vitamin D 59IU	295%
Calcium 563mg	43%
Iron 26mg	144%
Potassium 4738mg	101%

*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: 18.6%

Protein: 31.5%

Carbs: 49.9%