Description
A savory-sweet Thai red curry that combines creamy coconut milk and tender chicken, perfect for quick weeknight dinners.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken thighs
- 2 tbsp neutral oil
- 2–3 tbsp red curry paste
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 cup chicken stock
- 1 cup sliced bell pepper
- 1 cup baby eggplant or 1 cup sliced zucchini
- 1 tbsp fish sauce
- 1 tbsp palm or brown sugar
- Handful of Thai basil
- 2 tbsp lime juice
- Steamed jasmine rice for serving
Instructions
- Slice chicken into bite-size pieces and pat dry.
- Heat oil in a large skillet or wok over medium-high heat, sear the chicken for 2–3 minutes per side until golden.
- Reduce heat to medium, add red curry paste, and stir-fry for 1–2 minutes to bloom the flavors.
- Add coconut milk and chicken stock, bringing to a gentle simmer.
- Return chicken to the pan and add vegetables, fish sauce, and sugar. Simmer on low for 8–10 minutes until vegetables are tender and chicken reaches 165°F (74°C).
- Finish off heat with Thai basil and lime juice, adjusting seasoning as needed.
- Serve over jasmine rice.
Notes
Use a heavy skillet or wok for best results. Consider freezing leftovers for easy future meals.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg