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Thai Red Curry with Chicken and Vegetables

Thai Red Curry with Chicken and Vegetables
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A vibrant and comforting Thai Red Curry with Chicken and Vegetables bursting with aromatic spices, creamy coconut milk, and fresh colorful veggies. Perfectly balanced spicy, sweet, and savory flavors come together in under 30 minutes for a healthy, flavorful weeknight meal that’s easy to customize and enjoy.

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, sliced into bite-sized pieces

Curry Base

  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup vegetable or chicken broth
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar

Vegetables

  • 1 cup bell peppers, sliced
  • 1 cup carrots, sliced
  • 1 cup green beans, trimmed
  • 1 cup zucchini, sliced

Aromatics & Herbs

  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Handful fresh basil or cilantro leaves
  • Juice of 1 lime

Optional Garnishes

  • Thinly sliced red chili
  • Crunchy toasted peanuts
  • Crispy shallots
  • Lime wedges
  • Fresh Thai basil or cilantro leaves

Cooking Oil

  • 1 tablespoon vegetable oil or other neutral oil

Instructions

  1. Prepare Ingredients: Start by slicing the chicken into bite-sized pieces. Chop your chosen vegetables into evenly sized pieces to ensure they cook evenly. Mince the garlic and ginger, and get your red curry paste and coconut milk ready to go.
  2. Sauté Aromatics and Curry Paste: Heat a tablespoon of oil in a large pan over medium heat. Add the garlic and ginger, cooking for about 1 minute until fragrant. Stir in the red curry paste and cook for another 1 to 2 minutes to release its full aroma and flavor.
  3. Cook the Chicken: Add the chicken pieces to the pan and cook until they’re no longer pink on the outside, about 4 to 5 minutes. Stir frequently to coat the meat in the curry paste and aromatics.
  4. Add Vegetables and Liquids: Pour in the coconut milk and broth, stirring to combine. Toss in your chopped vegetables, fish sauce, and brown sugar. Bring everything to a gentle simmer, covering the pan, and cook for about 10 minutes until the chicken is cooked through and the veggies are tender but still crisp.
  5. Finish with Fresh Herbs and Lime: Turn off the heat and stir in fresh basil or cilantro leaves and a squeeze of lime juice. These fresh ingredients add brightness that elevates the entire dish.

Notes

  • Use quality curry paste for best flavor, or make your own.
  • Don’t overcook vegetables to keep them crisp and vibrant.
  • Balance heat and sweetness by adjusting fish sauce and sugar gradually.
  • Toast the curry paste in oil first to unlock deeper flavors.
  • Let the curry rest for a few minutes before serving to meld flavors.

Nutrition

Keywords: Thai red curry, chicken curry, coconut milk curry, Thai chicken and vegetable curry, spicy curry, healthy dinner, gluten free curry

Find it online: https://marybaking.com/thai-red-curry-with-chicken-and-vegetables/