Spicy Thai Red Curry (Print version)
A vibrant dish with tender chicken, fresh vegetables, and a spicy coconut red curry sauce.
# What you'll need:
→ Protein
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced
04 - 3.5 oz snap peas
05 - 1 small onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
→ Curry Base
08 - 2 tbsp Thai red curry paste
09 - 14 oz full-fat coconut milk
10 - 0.5 cup chicken broth
11 - 1 tbsp fish sauce
12 - 1 tbsp soy sauce (gluten-free if needed)
13 - 2 tsp brown sugar
14 - 1 tbsp lime juice
→ Garnish
15 - Fresh Thai basil leaves
16 - Fresh cilantro, chopped
17 - 1 red chili, thinly sliced (optional)
18 - Lime wedges
→ To Serve
19 - Steamed jasmine rice
# How to make it:
01 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the onion, garlic, and ginger; sauté for 2 minutes until fragrant.
02 - Incorporate the Thai red curry paste and cook for 1 minute to release its aroma.
03 - Add chicken pieces and cook for 3 to 4 minutes until lightly browned.
04 - Pour in coconut milk and chicken broth, stirring to combine thoroughly.
05 - Add fish sauce, soy sauce, and brown sugar; mix well.
06 - Bring to a gentle simmer, then add bell pepper, zucchini, and snap peas. Cook for 8 to 10 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
07 - Stir in lime juice and adjust seasoning to taste.
08 - Serve hot over steamed jasmine rice, garnished with Thai basil, cilantro, sliced chili, and lime wedges.
# Expert suggestions:
01 -
- It feels like sharing a secret with a friend when you get that perfect spicy-sweet balance that hits just right.
- The fresh vegetables and tender chicken make it a wholesome meal that quickly became a favorite in my rotation.
02 -
- Don&t rush the sautéing of the aromatics—this step sets the whole flavor foundation for the curry.
- Adjust the red curry paste carefully; its heat level varies by brand and affects the final spice balance majorly.
03 -
- Use chicken thighs for juicier meat that survives simmering without drying out.
- Adding lime juice at the end brightens the entire dish making it pop with freshness you didn&t know was missing.