Description
This vibrant Thai Curry recipe features tender chicken simmered in a rich, flavorful coconut milk-based sauce with red curry paste and fresh vegetables like bell peppers, broccoli, and carrots. Garnished with fresh herbs and lime, it's a perfect balance of spicy, sweet, and savory, bringing authentic Thai flavors to your dinner table in just 30 minutes.
Ingredients
Scale
Protein and Oils
- 1 1/2 tablespoons light olive oil or coconut oil
- 1 pound chicken thighs, thinly sliced
Vegetables and Aromatics
- 1/2 large yellow onion, chopped
- 1 red bell pepper, chopped in 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
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai sweet chili sauce
- 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
- Fresh cilantro
Instructions
- Sauté Chicken: Heat the oil in a large nonstick skillet or enameled pan over medium-high heat until sizzling. Add the thinly sliced chicken thighs, chopped onion, and red curry paste. Cook, stirring occasionally, until the chicken is mostly opaque and fragrant.
- Stir Fry Vegetables: 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 all together for another minute to slightly soften the vegetables and release their flavors.
- Add Sauce Ingredients: Pour half of the coconut milk into the skillet. In a separate bowl, mix the remaining half of the coconut milk with the cornstarch until smooth, then add this mixture to the skillet along with the sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Stir everything to combine well.
- Simmer: Bring the curry to a boil, then reduce the heat to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens to your liking and the vegetables are crisp-tender. Adjust consistency by thinning with water if needed. Remove and discard the bay leaf.
- Adjust and Garnish: Taste and adjust seasoning with additional salt, pepper, or chili sauce/Sriracha if desired. Garnish with fresh basil, cilantro, lime zest, and additional lime juice. Serve hot with steamed rice.
Notes
- You can substitute one zucchini and an additional bell pepper for some vegetables to vary the texture.
- Chicken thighs are preferred for their juiciness; slice them about 1/2-inch thick. For chicken breasts, partially freeze and slice thinner at 1/4-inch width and 2-inch length for even cooking.
- Red curry paste brands vary in heat: Thai Kitchen is mild while Mae Ploy is spicier. Adjust quantity accordingly to your spice tolerance.
- Use a quality canned coconut milk such as Aroy-D for the best flavor and creaminess.
- If you prefer a thinner sauce, add a small amount of water during simmering.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
