Make Thai-style dinner at home in less than 30 minutes! This Thai-inspired chicken red curry is a cozy meal you can whip up in one pot, and you’ll swear it’s takeout-quality, even though you made it yourself!
Thai Red Curry With Chicken
- 1 pound of chicken thighs (boneless and skinless, thinly sliced)
- 2 tablespoons of olive oil or coconut oil
- 1 tablespoon of ginger paste
- 1 tablespoon of minced garlic
- 1/4 cup of red curry paste
- 1/2 tablespoon of fish sauce
- 1 can (13 ounces of coconut milk)
- 1 tablespoon of lime juice
- 1 tablespoon of brown sugar
- 1/2 to 1 teaspoon of red pepper flakes
- Salt (to taste)
- 1 red bell pepper (thinly sliced)
- 1 cup of green beans (chopped)
- 2 tablespoons of chopped Thai basil
- 1 tablespoon of finely chopped cilantro
- 1 tablespoon of cornstarch mixed with 2 tablespoons of water
- Heat oil in a pan over medium heat, then add ginger, garlic, and red curry paste. Sauté for 2 to 3 minutes.
- Stir in fish sauce, coconut milk, lime juice, brown sugar, red pepper flakes, and salt. Mix well and bring to a boil.
- Add chicken and cook for about 8 minutes or until fully cooked.
- Toss in red bell pepper and green beans, and cook for an additional 4 to 5 minutes until slightly softened.
- Stir in Thai basil, cilantro, and the cornstarch mixture. As you mix, the curry will start to thicken.
- Remove from heat and serve over rice! Enjoy your homemade Thai feast!
