Red Curry Recipe

5 from 12 votes

This delicious Thai Red Curry is filled with chicken and sweet potatoes and is so flavorful making it better than takeout!

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Indian

Servings: servings

Calories: 234kcal

Author: Andrea

Ingredients

3 tbsp vegetable oil OR canola oil OR peanut oil
1 lb chicken breasts cut into thin slices
1 tsp ginger freshly minced
2 green onions (white part only), thinly sliced
3 cloves garlic minced
2 medium sweet potatoes or 1 small butternut squash, peeled and cut into 1/2-inch cubes
3 tbsp red curry paste*
1 tsp fish sauce
1 1/2 tbsp brown sugar
zest of 1 lime
juice of 1 lime
1 (14.5 oz) can low-sodium chicken broth
1/2 tsp salt
6 Thai basil leaves**
1 (14.5 oz) can full-fat coconut milk
fresh cilantro for optional garnish
chopped peanuts for optional garnish

Instructions

Set a large deep skillet or a dutch oven over medium heat, add oil. Once oil is hot, add chicken and cook until lightly golden brown, about 4 minutes.
Add ginger, green onions, and garlic, saute for 2 minutes, then add sweet potatoes and curry paste. Cook for 2 minutes or until curry paste is fragrant.
Add fish sauce, brown sugar, lime zest and juice, chicken broth, salt, and basil Turn heat up to medium-high and bring to a low boil. Reduce to a simmer, cook until potatoes and squash are fork-tender, about 20-25 minutes.
Whisk in coconut milk, continue cooking for 5 minutes, then remove from the heat.
Serve warm, garnish with fresh cilantro and peanuts, if desired.

Notes

* I used Thai Kitchen, which is a more mild curry paste. If you want a spicier curry, try adding 1/2 tsp. of chili garlic paste or sriracha.

** If you can't find Thai basil, regular basil will work as well.

-Almost any veggies can be added to this curry, they should be added prior to the chicken broth being added. Some great additions include: broccoli, cauliflower, zucchini, green beans, and bell pepper.

-To make this curry "meatless," swap the chicken for chickpeas. Simply saute for 1 minute, then proceed as recipe follows. For a true meatless recipe, use veggie stock instead of chicken broth and omit the fish sauce.

Nutrition