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Thai Red Curry With Chicken

Course Dinner, Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Servings 5

Ingredients

  • 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

Instructions

  • 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!