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Thai Red Curry with Chicken

Thai Red Curry with Chicken

This Thai Red Curry with Chicken is a flavorful dish showcasing coconut milk, spices, and chicken, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 530 kcal

Equipment

  • Large Skillet

Ingredients
  

Red Curry Paste

  • 5-6 tablespoon Thai Red Curry Paste store bought, Maesri best

Extras

  • 2 large garlic cloves minced
  • 2 teaspoon fresh ginger finely grated
  • 1 tablespoon lemongrass paste or finely chopped fresh

Thai Red Curry

  • 3 tablespoon vegetable oil or canola or peanut
  • 1 cup chicken broth/stock low sodium
  • 400 ml coconut milk full fat
  • 6 pieces kaffir lime leaves
  • 1 tablespoon sugar white, brown or palm
  • 2 teaspoon fish sauce plus more to taste
  • 350 g chicken thighs boneless and skinless, cut into slices
  • 150 g pumpkin or butternut squash cut into cubes
  • 120 g green beans trimmed and cut
  • 12 leaves Thai basil

Garnishes

  • Fresh red chilli slices optional
  • Fresh coriander / cilantro leaves optional
  • Steamed jasmine rice for serving

Instructions
 

Cooking Instructions

  • Heat oil in a large heavy based skillet over medium high heat.
  • Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it 'dries out'.
  • Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
  • Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
  • Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8-10 minutes or until Sauce reduces, chicken is cooked and sauce is almost at desired thickness.
  • Do a taste test. Add more fish sauce (or shrimp paste) for saltiness, sugar for sweetness.
  • Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and sauce is thickened.
  • Remove from heat. Stir through a handful of Thai basil leaves.
  • Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Nutrition

Serving: 1servingCalories: 530kcal
Keyword chicken, Coconut Milk, Curry, Quick Dinner, spicy, Thai Red Curry with Chicken
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