Description
A flavorful Thai red curry chicken dish made with coconut milk, spices, and fresh vegetables.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 cup onion, finely diced (white or yellow onion)
- ½ teaspoon salt or more to taste
- 4 large garlic cloves, minced (about 2 TBSP)
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated or minced ginger)
- 1 teaspoon ground coriander
- 4–6 tablespoons Thai red curry paste (Maesri Brand recommended), or to taste
- 1 can unsweetened coconut milk, full-fat (14-ounce can) (Thai Kitchen Brand recommended)
- 1 tablespoon brown sugar or to taste
- 1 ½ pounds boneless skinless chicken breast, cut into thin strips about 3″ long ½” wide (can also use boneless skinless chicken thighs or a combination)
- 1 tablespoon fish sauce or soy sauce as substitute
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced or diced (about half large bell pepper)
- 1 lime, zest and juice
- ¼ cup fresh cilantro, chopped and divided (can also use Thai basil)
Instructions
- Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat until hot. Add 1 cup finely diced onions and ½ teaspoon salt. Cook for 3 minutes, stirring often, until onions are softened.
- Stir in 4-6 tablespoons Thai red curry paste, 4 minced garlic cloves, 1 teaspoon ground ginger, and 1 teaspoon ground coriander. Cook about 1 minute, stirring frequently, until fragrant.
- Pour in the 14-ounce can of unsweetened full-fat coconut milk, add 1 tablespoon brown sugar and 1 tablespoon fish sauce (or soy sauce). Stir to combine, then add the chicken strips. Bring mixture to a simmer, then reduce heat to medium and simmer uncovered for 7 minutes, stirring occasionally.
- Add 1 cup shredded carrots and 1 cup sliced red bell pepper to the skillet. Simmer for an additional 5-7 minutes until the sauce slightly thickens and the chicken is cooked through (about 7 minutes).
- Remove skillet from heat. Stir in the zest of 1 lime, half of the lime juice, and half of the chopped cilantro. Taste and adjust seasoning by adding more lime juice, salt, sugar, or curry paste as needed.
- Top the curry with the remaining cilantro. Serve hot over rice or your preferred side.
Notes
- Adjust the spiciness by varying the amount of curry paste used.
- For a vegetarian option, replace chicken with tofu or vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg