Thai Red Curry with Chicken

Thai food at home and in under 30 minutes! This Thai-inspired red curry with chicken is the ultimate comfort meal that comes together in one pot and you won’t even be able to tell you made it yourself instead of takeout. That’s how good it tastes!

The Preparation

There are a few steps to prepare for making this dish before hitting the stove. The best way to stay organized and clean in the kitchen is to prepare what can be done in advance rather than as you’re cooking. It will be a much more smooth process! Here is everything:

• rinse and chop the green beans
• clean and chop red bell pepper
• chop cilantro
• chop basil
• thinly slice chicken thighs
• combine cornstarch and water to make the slurry

Cooking the Curry

Now that everything is prepped, we can start cooking the curry. Start by heating a deep pan over medium heat. Add a little bit of coconut, avocado, or olive oil to the pan and add garlic paste and ginger paste. Saute for 1 to 2 minutes and then add the red curry paste. Cook down for another 1 to 2 minutes.

Add the coconut milk, red pepper flakes, salt, fish sauce, lime juice, and brown sugar. Mix together and bring to a slow and rolling boil. Then add the chicken, red bell peppers, and green beans. Cover and let it cook for about 11 to 12 minutes until the veggies are softened and the chicken is fully cooked.

Remove the lid and add the basil, cilantro, and cornstarch slurry. Mix together just until the curry is a little more thickened.

Take off the heat and serve with cooked jasmine rice to enjoy!

Variations to Try!

There are so many different ways you can switch up this recipe! You can change the protein used, get creative with the veggies, or even use an entirely different curry paste.

First up, let’s discuss protein. Chicken is my favorite choice of protein always. It’s always what I get at Thai restaurants when I order Penang Curry. Some other options you can go for are shrimp, thinly sliced steak, or even tofu to make it vegetarian!

Moving on to the veggies, I love green beans and red bell peppers. Here is a list of other vegetables commonly added you can opt for:

• zucchini
• onion
• carrots
• bamboo shoots
• baby corn
• eggplant
• snap peas
• mushrooms

Finally, let’s talk curry! There’s red curry which is what we’re using in this recipe and then there is also yellow and green curry. I love all of them but they do have different flavor profiles. First off, the color indicates the color of the chilis used to make the paste. Yellow curry has a more warm flavor since it is more heavy with turmeric. Red is more heavily spiced which is why I love it. The flavors and colors are so bright and bold. Finally, there is green curry which not only has green chilis but also cilantro and lots of lime so the flavor is more infused with fresh herbs.

Here are some other subtle variations you can try too. If you like it more sweet, you can add some more brown sugar. If you like it spicier, add some red pepper flakes, cayenne pepper, or even some chopped Thai chilis.

Now most authentic Thai recipes will call for Thai basil in the recipe which just has a more bold flavor than regular basil. If you cannot find Thai basil at a local Asian market, just use plain basil!

If you want to make this recipe more lighter, use low-fat canned coconut milk instead of full-fat.

Craving More Dishes From Around the World! Try These Out!

• Carne Asada Torta
• Japanese Egg Sandwich
• Beef Koobideh
• Turkish Eggs – Cilbir
• Creamy Butter Chicken

If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.

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