Description
This vibrant Thai Curry recipe features tender chicken thighs simmered in a fragrant and creamy coconut milk sauce, infused with red curry paste, fresh vegetables, and aromatic herbs. Perfectly balanced with sweet, salty, and tangy flavors, this curry is an easy and satisfying dish best served with steamed rice.
Ingredients
Scale
Protein and Oil
- 1 1/2 tablespoons light olive oil or coconut oil
- 1 pound chicken thighs, thinly sliced (or breasts, see notes)
Vegetables and Aromatics
- 1/2 large yellow onion, chopped
- 1 red bell pepper, chopped into 1-inch pieces
- 1 carrot, thinly sliced
- 1 1/2 cups broccoli florets
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
Sauce and Seasonings
- 2 tablespoons red curry paste
- 1 13.5 oz. can quality coconut milk (such as Aroy-D)
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
- 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 black 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 sliced chicken, chopped onions, and red curry paste. Cook, stirring frequently, until the chicken is mostly opaque and fragrant, about 4-5 minutes.
- Stir Fry Veggies: Add the broccoli florets and stir fry for one minute. Then add the chopped red bell pepper, thinly sliced carrot, freshly grated ginger, and minced garlic. Sauté together for an additional one minute until the vegetables start to soften slightly.
- Add Ingredients: Pour in half of the coconut milk and stir to combine. Mix the remaining half of the coconut milk with the cornstarch until smooth, then add this mixture to the skillet along with Asian/Thai sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper.
- Simmer: Bring the mixture to a gentle boil, then reduce heat to a simmer. Let the curry cook for 5 minutes, stirring occasionally, until the sauce thickens and the vegetables reach your desired crisp-tender texture. If the sauce is too thick, thin it with a little water. Remove and discard the bay leaf.
- Adjust to Taste and Serve: Taste and adjust seasoning as needed. Garnish with fresh basil, cilantro, lime zest, lime juice, and optional Sriracha or chili sauce. Serve hot with steamed rice for a complete meal.
Notes
- The original recipe includes two bell peppers and one zucchini; feel free to add zucchini if desired.
- Chicken thighs are recommended for juiciness; however, chicken breasts can be used. Slice thighs into 1/2-inch widths; slice breasts into 1/4-inch widths then 2-inch lengths for even cooking.
- Partially freeze chicken breasts before slicing to make cutting easier; they will thaw quickly once sliced.
- Adjust the amount of red curry paste depending on brand and desired spice level (Thai Kitchen is mild, Mae Ploy is spicier).
- Serve with jasmine or basmati rice to complement the curry sauce.
- For a thinner curry sauce, add water until desired consistency is reached during simmering.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
