Thai Red Curry Chicken
A quick and flavorful Thai red curry with chicken, coconut milk, and fresh vegetables, simmered together and served over jasmine rice.
Equipment
- Medium pot
Ingredients
- 1 lb chicken breasts or thighs boneless, skinless, sliced
- 2 tbsp red curry paste
- 1 can coconut milk 13.5 oz
- 1/2 cup chicken broth
- 1 bell pepper sliced
- 1 cup cabbage
- 1/2 cup eggplants
- 3/4 cup green beans
- 2 tbsp fish sauce
- 4 Kaffir lime leaves
- 1 tbsp brown sugar or coconut sugar
- 1 tbsp coconut oil
- 1/2 cup fresh basil leaves
- Cooked jasmine rice for serving
Instructions
- Heat coconut oil in a medium pot over medium heat.
- Tear the kaffir lime leaf and add red curry paste, cook for 1 minute until fragrant.
- Add sliced chicken and cook for 5-7 minutes until no longer pink.
- Pour in coconut milk and chicken broth, and stir to combine.
- Add fish sauce and brown sugar or coconut sugar, stir well.
- Simmer for 6 minutes until the sauce thickens.
- Add the vegetables and cook for 3-4 minutes, then turn off the stove.
- Taste and adjust seasoning, then add basil leaves and let them wilt.
- Serve hot over jasmine rice.
