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Thai-Inspired Red Curry · Chicken

Thai-Inspired Red Curry with Chicken

Sliced chicken and crisp vegetables simmered in coconut milk with red curry paste, finished with lime and fresh basil. Ready in about half an hour, in one pot.

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Prep
15 min
Cook
18 min
Total
33 min
Serves
4
Level
Easy

Ingredients

Curry

  • 1 tbsp vegetable oil
  • 3 tbsp red curry paste, use 2 for mild, 4 for hot
  • 2 cans coconut milk, 13.5 oz each, full-fat, unshaken
  • 1 ¼ lb boneless skinless chicken thighs, thinly sliced
  • 1 red bell pepper, sliced
  • 1 ½ cups snap peas, trimmed
  • 1 tbsp fish sauce
  • 2 tsp brown sugar
  • 1 tbsp lime juice
  • ½ cup fresh basil leaves, Thai basil if you can find it

To serve

  • cooked jasmine rice
  • limes, cut into wedges (optional)

Cook to 165°F inside (check with a thermometer).

Steps

  1. Open the coconut milk cans without shaking them and spoon 1/2 cup of the thick cream from the top into a bowl.
  2. Heat the oil in a Dutch oven or large saucepan over medium heat. Add the curry paste and stir until it darkens slightly and smells fragrant.
  3. Add the thick coconut cream and stir until it bubbles and you see little beads of oil on the surface.
  4. Pour in the rest of the coconut milk and stir until smooth.
  5. Bring to a gentle simmer, add the chicken and simmer, stirring now and then, until it is no longer pink.
  6. Add the bell pepper and snap peas and simmer until crisp-tender and the largest piece of chicken reads 165°F (74°C).
  7. Turn off the heat and stir in the fish sauce, brown sugar and lime juice. Taste: add more fish sauce for salt, sugar for sweetness or lime for brightness.
  8. Tear the basil leaves into the curry, stir once and serve over rice with lime wedges.

Tip: Red curry pastes vary a lot in heat. Start with less; you can stir in more after tasting.

Tip: Slicing the chicken is easier if you freeze it for 15 minutes first.

Storage: Refrigerate up to 3 days. The basil darkens; add a few fresh leaves when you reheat.

Make ahead: Slice the chicken and vegetables up to 1 day ahead and keep them in separate containers in the fridge.

Estimated nutrition per serving: 610 calories · protein 33 g · carbohydrates 12 g · fiber 1 g · sugars 5 g · fat 50 g (saturated 38 g) · sodium 520 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 10 ingredients.