Thai Red Curry with Chicken

This Thai Red Curry with Chicken is a vibrant, flavorful dish that brings the taste of Thailand to your table! Tender chicken simmers in a rich, aromatic coconut sauce with a kick of red curry paste, balanced by sweet pumpkin and crisp green beans. It’s not too spicy, but you can dial up the heat if you like. Quick to make and perfect with jasmine rice, this curry is a weeknight winner that feels like a restaurant treat!

Instructions

1. 1

   Heat the vegetable oil in a large, heavy skillet over medium-high heat.

2. 2

   Add the red curry paste, garlic, ginger, and lemongrass paste (if using store-bought curry paste). Cook for 2 minutes, stirring, until fragrant and slightly dried out.

3. 3

   Pour in the chicken broth and stir to blend with the paste. Let it simmer rapidly for 3 minutes until the liquid reduces by about half.

4. 4

   Stir in the coconut milk, kaffir lime leaves, sugar, and fish sauce. Add the chicken slices, spreading them out evenly, and bring to a simmer.

5. 5

   Lower the heat to medium and simmer for 8-10 minutes, stirring occasionally, until the chicken is cooked and the sauce thickens slightly.

6. 6

   Taste the sauce and adjust with extra fish sauce for saltiness or sugar for sweetness, if needed.

7. 7

   Add the pumpkin and green beans. Cook for 3-4 minutes until the pumpkin is just tender and the beans are crisp-tender.

8. 8

   Remove from heat and stir in the Thai basil leaves. Serve over jasmine rice, garnished with red chili slices and cilantro, if desired.

Recipe Notes

• Curry paste – Maesri brand is a top choice for its bold flavor and affordability. Use 5 tbsp for milder curry or 6 tbsp for a stronger kick. Homemade paste can be used, but skip the extra garlic, ginger, and lemongrass.

• Extras for store-bought paste – Adding fresh garlic, ginger, and lemongrass paste boosts the vibrancy of jarred curry paste, mimicking homemade flavor.

• Kaffir lime leaves – These add a unique citrusy note. Fresh is best, but dried works. Find them at Asian markets or large supermarkets.

• Chicken – Thighs stay juicy and tender, but breast or tenderloin can work. Slice thinly for quick, even cooking.

• Thai basil – Its anise-like flavor is ideal, but regular basil is a fine substitute. Use sparingly to avoid overpowering the dish.

• Spice level – This curry has a gentle heat. For spicier, add more curry paste or include chili seeds. For milder, reduce paste to 4 tbsp.

• Vegetables – Pumpkin adds sweetness and soaks up the sauce beautifully. Green beans provide crunch. Swap with zucchini or eggplant if preferred.

• Storage – Leftovers keep in the fridge for 3-4 days or freeze for up to 2 months. Reheat gently to preserve the sauce’s texture.