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Thai Red Curry

Thai Red Curry
Thailand
⏱ — min. Serves: —

Ingredients

  • 2 tablespoons vegetable oil
  • 1 lb (450 g) chicken breast or thighs, thinly sliced
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 2-3 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 cup bell peppers, sliced (red, yellow, or green)
  • 1 cup zucchini, sliced
  • 1 cup bamboo shoots, drained
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/2 cup Thai basil leaves
  • Fresh cilantro, chopped (for garnish)
  • Steamed jasmine rice (for serving)

Instructions

Prepare the Protein

Heat the vegetable oil in a large pot or skillet over medium-high heat.

Add the sliced chicken and cook until browned on all sides. Remove and set aside.

Cook the Aromatics

In the same pot, add the sliced onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes.

Add the Curry Paste

Add the red curry paste to the pot and stir-fry for 1-2 minutes until fragrant.

Add Coconut Milk and Broth

Pour in the coconut milk and chicken broth, stirring to combine.

Bring the mixture to a simmer.

Add Vegetables

Add the sliced bell peppers, zucchini, and bamboo shoots to the pot.

Return the browned chicken to the pot as well.

Season the Curry

Stir in the fish sauce and brown sugar.

Simmer the curry for about 15-20 minutes, or until the chicken is cooked through and the vegetables are tender.

Finish with Basil

Stir in the Thai basil leaves and let the curry simmer for another 2-3 minutes.

Serve

Enjoy your meal!