Description
This vibrant Thai curry recipe features tender chicken thighs simmered in a rich and creamy coconut milk sauce infused with red curry paste, fresh vegetables, and aromatic herbs. Perfectly balanced with sweet, salty, and tangy flavors, this dish is a quick and easy weeknight dinner that brings the authentic taste of Thailand to your table.
Ingredients
Scale
Main Ingredients
- 1 1/2 tablespoons light olive oil or coconut oil
- 1 pound chicken thighs, thinly sliced
- 1/2 large yellow onion, chopped
- 2 tablespoons red curry paste
- 1 red bell pepper, chopped into 1-inch pieces
- 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
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai Sweet Chili Sauce
- 2 tablespoons less sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
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 sizzling. Add the thinly sliced chicken thighs, chopped onions, and red curry paste. Cook, stirring gently, until the chicken is mostly opaque, about 4-5 minutes.
- Stir Fry Veggies: Add the broccoli florets and stir fry for one minute. Then add the red bell peppers, thinly sliced carrots, grated ginger, and minced garlic. Continue to sauté for another minute until the vegetables are fragrant and slightly tender.
- Add Ingredients: Pour in half of the coconut milk and stir to combine. In a separate bowl, mix the remaining coconut milk with one tablespoon of cornstarch until smooth, then add this mixture to the skillet. Add the Asian/Thai sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper.
- Simmer: Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for 5 minutes or until the sauce thickens and the vegetables reach your desired crisp-tender texture. Add a splash of water if you prefer a thinner sauce. Discard the bay leaf before serving.
- Adjust to Taste: Serve the curry garnished with fresh basil, cilantro, lime zest, additional lime juice, and Sriracha or chili sauce for heat if desired. Pair with steamed rice for a complete meal.
Notes
- You can use two bell peppers and one zucchini instead of one bell pepper if you prefer more vegetables.
- Chicken thighs are recommended because they stay juicy and tender, but chicken breasts can be used if sliced thinly.
- Slice chicken thighs into 1/2-inch widths; slice chicken breasts into 1/4-inch wide strips then cut into 2-inch lengths for even cooking.
- Partially freezing chicken breasts before slicing makes them easier to cut and speeds up prep time.
- Red curry paste varies in spiciness by brand: Thai Kitchen is mild, Mae Ploy is spicier, so adjust the amount based on your heat preference.
- This recipe serves 4 to 6 people.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg
