Description
This vibrant Thai curry recipe features tender chicken thighs cooked in a rich red curry sauce with fresh vegetables and aromatic herbs. Perfectly balanced with coconut milk, lime, and spices, it creates a flavorful, comforting dish ideal for weeknight dinners or entertaining guests.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken thighs, thinly sliced
- 1/2 large yellow onion, chopped
- 1 red bell pepper, chopped into 1-inch pieces
- 1 carrot, thinly sliced
- 1 1/2 cups broccoli florets
Spices and Aromatics
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sauces and Liquids
- 1 13.5 oz. can quality coconut milk
- 2 tablespoons less sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon Asian/Thai sweet chili sauce
- 1 tablespoon brown sugar
Other Ingredients
- 1 1/2 tablespoons light olive oil or coconut oil
- 2 tablespoons red curry paste
- 1 tablespoon cornstarch
Optional Garnish
- Sriracha or Asian chili sauce, to taste
- Fresh basil leaves
- Fresh cilantro leaves
- Lime juice and zest, to taste
Instructions
- Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan until hot. Add the sliced chicken thighs, chopped onions, and red curry paste. Cook while stirring until the chicken is mostly opaque and the onions have softened, about 3-4 minutes.
- Stir Fry Vegetables: Add the broccoli florets and stir fry for one minute. Then add the chopped red bell pepper, thinly sliced carrot, grated ginger, and minced garlic. Continue to sauté for another minute until fragrant and slightly tender.
- Add Ingredients: Pour in half of the coconut milk. In a separate bowl, mix the remaining half of the coconut milk with the cornstarch until smooth, then add this mixture to the skillet. Add the Asian sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper to the pan.
- Simmer: Bring the curry mixture to a boil, then reduce the heat and simmer gently for 5 minutes or until the sauce thickens and the vegetables are crisp-tender. Stir occasionally and if the sauce is too thick, thin it with a small amount of water. Remove and discard the bay leaf.
- Adjust to Taste and Serve: Taste and adjust seasoning as desired. Add optional sriracha or Asian chili sauce for heat. Garnish with fresh basil, cilantro, lime juice, and zest before serving. Serve the curry hot with steamed rice.
Notes
- You can use two bell peppers and one zucchini as per the original recipe for added vegetables.
- Chicken thighs are recommended for juiciness; if using chicken breasts, slice into thinner strips and partially freeze to make slicing easier.
- Adjust the amount of red curry paste based on brand spiciness; Thai Kitchen is milder, Mae Ploy is spicier.
- If you prefer a thinner curry sauce, add water gradually while simmering to reach desired consistency.
- Serve the curry with jasmine rice or steamed rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 20 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
