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Thai Red Curry

A rich and aromatic Thai red curry made with coconut milk, fresh vegetables, and your choice of protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Protein
  • 1 lb chicken breast sliced
Vegetables
  • 1 cup bell pepper sliced
  • 1 cup zucchini sliced
  • 1 cup carrot sliced
  • 1 cup broccoli florets
Curry Base
  • 2 tbsp red curry paste
  • 1 can coconut milk full fat
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
Garnish
  • 1 tbsp fresh basil chopped
  • 1 tbsp lime juice

Method
 

Cook the Protein
  1. In a large skillet, heat a little oil over medium heat. Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes.
Add Vegetables
  1. Add the bell pepper, zucchini, carrot, and broccoli to the skillet. Stir-fry for about 5 minutes until the vegetables are tender.
Make the Curry
  1. Stir in the red curry paste and cook for another minute until fragrant.
  2. Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
Simmer
  1. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld.
Finish and Serve
  1. Remove from heat and stir in the lime juice and fresh basil. Serve hot over rice or noodles.

Notes

Adjust the spice level by adding more or less curry paste according to your preference.