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Overhead view of a bowl of Thai red curry with a spoon and lime wedges beside it.
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Thai Red Curry Recipe

My Thai red curry recipe with chicken and vegetables is ready in 30 minutes and is ideal for busy weeknights! Serve it over rice for a satisfying dinner.
Course Main Course
Cuisine thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 469kcal
Author John Kanell

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast or thighs cut into chunks (450g)
  • 1 small onion sliced (142g)
  • 1 tablespoon minced fresh ginger
  • 4 garlic cloves minced
  • 3 tablespoons Thai red curry paste
  • 1 (13.6-ounce/403ml) can unsweetened coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons light brown sugar
  • 6 ounces green beans chopped (169g)
  • 1 red bell pepper seeded and sliced (205g)
  • ½ cup Thai basil leaves
  • 1 tablespoon lime juice
  • Cilantro for serving

Instructions

  • Heat the oil in a large skillet over high heat. Add chicken and cook, stirring occasionally, until browned on all sides, about 3 minutes. Using a slotted spoon, remove the chicken and set aside in a bowl.
  • Reduce the heat to medium-high and add the onion, garlic, and ginger. Cook, stirring constantly, for 1 minute. Stir in the curry paste and stir for 1 minute. Stir in the coconut milk, fish sauce, and brown sugar. Bring to a simmer over medium heat. (Do not let the coconut milk come to a hard boil, or it can curdle.)
  • Once simmering, return the chicken to the skillet and add the green beans and bell pepper slices. Continue simmering until the chicken is cooked through and the vegetables are just tender, about 8 minutes.
  • Remove from the heat and stir in basil leaves and lime juice. Serve immediately over rice with chopped cilantro or more basil leaves.

Notes

  • Use full-fat coconut milk. Lite coconut milk will not give you the same creamy sauce.
  • Don't boil the coconut milk. Make sure to simmer and not boil the coconut milk at a high temperature, or it may become grainy and curdle.
  • Don't overcook the vegetables. The veggies should be tender but not mushy, with a bit of bite.
  • Adjust the seasonings to taste. Depending on your curry paste, add additional seasonings and salt to the curry sauce to suit your taste.

Nutrition

Calories: 469kcal | Carbohydrates: 17g | Protein: 28g | Fat: 34g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 505mg | Potassium: 899mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3192IU | Vitamin C: 52mg | Calcium: 74mg | Iron: 3mg