Thai Red Curry with Chicken Recipe
Red curry paste, sweet potatoes, and coconut milk simmer together in this Thai Red Curry with Chicken, creating a velvety sauce with gentle spice and earthy depth.
Servings: 6 servings
Calories: 237kcal
Equipment
Ingredients
- 3 tbsp vegetable oil OR canola oil OR peanut oil
- 1 lb chicken breasts cut into thin slices
- 1 teaspoon 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 tablespoon 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 the oil. Once the oil is hot, add the chicken and cook until lightly golden brown, about 4 minutes.
- Add the ginger, green onions, and garlic. Saute for 2 minutes. Add the sweet potatoes and curry paste. Cook for 2 minutes or until the curry paste is fragrant.
- Add the fish sauce, brown sugar, lime zest and juice, chicken broth, salt, and basil. Turn the heat up to medium-high and bring to a low boil. Reduce to a simmer and cook until the potatoes are fork-tender, about 20–25 minutes.
- Whisk in the coconut milk. Continue cooking for 5 minutes, then remove from the heat.
- Serve warm. Garnish with fresh cilantro and chopped peanuts, if desired.
Notes
*I used Thai Kitchen, which is a milder 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 too.
-Almost any veggies can be added to this curry. They should go in before the chicken broth. Great options include broccoli, cauliflower, zucchini, green beans, and bell pepper.
-To make this curry meatless, swap the chicken for chickpeas. Sauté for 1 minute, then continue with the recipe. Use veggie stock instead of chicken broth and omit the fish sauce.
STORE the Thai Red Chicken Curry in an airtight container once it has cooled. Keep it in the refrigerator for up to 4 days. To FREEZE, portion it into freezer-safe containers or zip-top bags, leaving some space for expansion. It will stay good in the freezer for up to 2 months.
To REHEAT, thaw it overnight in the fridge if frozen, then warm gently in a saucepan over medium heat until hot. You can also microwave in short bursts, stirring occasionally. Add a splash of broth or water if the sauce has thickened during storage.
Nutrition
Serving: 6serving | Calories: 237kcal | Carbohydrates: 20g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 403mg | Potassium: 564mg | Fiber: 3g | Sugar: 7g | Vitamin A: 11953IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 1mg
