Thai Red Curry
A rich and aromatic Thai Red Curry made with tender chicken, creamy coconut milk, red curry paste, and colorful vegetables. This flavorful dish is perfect for a satisfying lunch or dinner with steamed jasmine rice.
Ingredients
For The Curry
- 500 g boneless chicken thighs or chicken breast sliced
- 2 tbsp vegetable oil
- 3 tbsp Thai red curry paste
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 tsp grated fresh ginger
- 1 red bell pepper sliced
- 1 cup broccoli florets
- 1 cup coconut milk
- ½ cup chicken broth or water
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tsp lime juice
- 4 –5 kaffir lime leaves
- 1 small cinnamon stick optional
- ½ tsp salt or to taste
For Garnishing
- Fresh Thai basil or coriander leaves
- 1 red chili thinly sliced
- Lime wedges
Instructions
- Heat the vegetable oil in a large pan over medium heat.
- Add the sliced onion and cook for 2–3 minutes until softened.
- Add the minced garlic and grated ginger. Cook for about 30 seconds until fragrant.
- Add the Thai red curry paste and stir for 1–2 minutes to release its aroma.
- Add the sliced chicken and cook for 4–5 minutes, stirring occasionally.
- Pour in the coconut milk and chicken broth. Stir well to combine.
- Add the kaffir lime leaves, bell pepper, broccoli, fish sauce, and brown sugar.
- Bring the curry to a gentle simmer and cook for 8–10 minutes, until the chicken is fully cooked and the vegetables are tender but still slightly crisp.
- Stir in the lime juice and taste. Adjust the salt, fish sauce, or sugar as needed.
- Simmer for another 1–2 minutes, then remove from the heat.
- Garnish with fresh Thai basil or coriander and sliced red chili.
- Serve hot with steamed jasmine rice.