Description
This vibrant Thai Curry recipe features tender chicken thighs cooked in a fragrant red curry sauce with fresh vegetables, coconut milk, and a balance of savory, sweet, and tangy flavors. Perfect for a quick and flavorful weeknight dinner, it is garnished with fresh herbs and lime to elevate the dish.
Ingredients
Scale
Protein and Oil
- 1 1/2 tablespoons light olive oil or coconut oil
- 1 pound chicken thighs or breasts, thinly sliced
Vegetables and Aromatics
- 1/2 large yellow onion, chopped
- 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
Sauce Ingredients
- 2 tablespoons red curry paste
- 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 pepper
Optional Garnishes
- Sriracha or Asian chili sauce, to taste
- Lime juice and zest, to taste
- Fresh basil leaves
- Fresh cilantro leaves
Instructions
- Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan until sizzling. Add the chicken, chopped onions, and red curry paste. Stir and cook until the chicken is mostly opaque, about 3-5 minutes.
- Stir Fry Veggies: Add the broccoli florets and stir fry for one minute. Then add the red bell peppers, carrots, freshly grated ginger, and minced garlic. Sauté everything together for an additional minute to combine flavors and soften vegetables slightly.
- Add Ingredients: Pour in half of the coconut milk. In a separate bowl, mix the remaining coconut milk with one tablespoon of cornstarch until smooth, then add to the skillet along with the Asian sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low and simmer for 5 minutes, or until the sauce thickens and the vegetables reach your desired crisp-tender texture. If the sauce is too thick for your liking, thin it with a little water. Remove and discard the bay leaf before serving.
- Adjust to Taste: Garnish the curry with fresh basil, cilantro, lime zest, lime juice, and Sriracha or chili sauce according to your preference. Serve hot with steamed jasmine rice or your preferred side.
Notes
- Feel free to add an additional bell pepper and zucchini for extra vegetables.
- Chicken thighs are recommended for juiciness; slice into 1/2-inch strips. For breasts, slice thinner (1/4-inch wide, 2-inch length), partially freezing the breasts helps slicing.
- Adjust red curry paste quantity based on your preferred spice level; Thai Kitchen is mild, Mae Ploy is spicier.
- This recipe serves 4 to 6 people, perfect for sharing or leftovers.
- Serve with your choice of rice or noodles to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg
