Thai Curry Recipe
This Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy, and all made in one pot! See the post for recipe tips, tricks, variations, and storing suggestions.
Servings 4 -6 servings
Ingredients
- 1 1/2 tablespoons light olive oil or coconut oil
- 1 pound chicken thighs (recommended) or breasts, thinly sliced (see Notes)
- 1/2 large yellow onion, chopped
- 2 tablespoons red curry paste (See Notes)
- 1 red bell pepper, 1-inch chop
- 1 carrot, thinly sliced
- 1 1/2 cups broccoli florets
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
- 1 13.5 oz. can quality coconut milk (like Aroy-D)
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
- 2 tablespoons less sodium soy sauce
- 2 tablespoon fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 tsp EACH salt, pepper, more or less to taste
- Sriracha to taste/Asian chili sauce (optional)
Garnish
- Lime juice and zest to taste
- Fresh basil
- Fresh cilantro
Instructions
- Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan (pictured). Once sizzling, add the chicken, onions, and red curry paste and cook just until the chicken is mostly opaque.
- Stir Fry Veggies: Add the broccoli and stir fry for one minute. Add the bell peppers, carrots, (zucchini if using per original recipe), ginger, and garlic, and sauté for one minute.
- Add Ingredients: Add half of the coconut milk. Mix the remaining half with one tablespoon of cornstarch. Add it to the skillet along with all remaining ingredients (except Garnishes).
- Simmer: Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin it with water. Discard the bay leaf.
- Adjust to Taste: Garnish with additional optional fresh basil, cilantro, lime zest, lime juice, and chili sauce/Sriracha to taste. Serve with rice.
Video
Notes
- The original recipe used two bell peppers and one zucchini, which you are welcome to do.
- I HIGHLY recommend chicken thighs-they are SO MUCH JUCIER.
- Slice chicken thighs into 1/2-inch widths (because the meat is already thin). Slice chicken breasts into 1/4” wide slices (because it's thicker), then 2” lengths
- Chicken breasts are much easier to slice if partially frozen. It will thaw quickly once sliced.
- Red curry paste: Thai Kitchen brand is mild, and Mae Ploy is spicy, so be ready to adjust to taste.