Description
This authentic Thai curry recipe features tender chicken thighs simmered in a flavorful red curry sauce with fresh vegetables and aromatic herbs. Perfectly balanced with coconut milk, ginger, garlic, and a mix of sweet, spicy, and savory seasonings, this dish delivers a vibrant and comforting meal ready in 30 minutes.
Ingredients
Scale
Protein
- 1 pound chicken thighs, thinly sliced
Vegetables
- 1/2 large yellow onion, chopped
- 1 red bell pepper, 1-inch chop
- 1 carrot, thinly sliced
- 1 1/2 cups broccoli florets
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
Liquids & Sauces
- 1 13.5 oz. can quality coconut milk
- 1 tablespoon Asian/Thai Sweet Chili Sauce
- 2 tablespoons less sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
Oils & Spices
- 1 1/2 tablespoons light olive oil or coconut oil
- 2 tablespoons red curry paste
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Optional Garnish
- Lime juice and zest to taste
- Fresh basil
- Fresh cilantro
- Sriracha or Asian chili sauce, to taste
Instructions
- Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan until sizzling. Add the thinly sliced chicken thighs, chopped onions, and red curry paste. Cook until the chicken is mostly opaque, stirring frequently.
- Stir Fry Veggies: Add the broccoli florets and stir fry for one minute. Then add the red bell pepper, carrot, freshly grated ginger, and minced garlic. Sauté everything together for another minute to combine flavors and lightly soften the vegetables.
- Add Ingredients: Pour in half of the coconut milk. In a separate bowl, mix the remaining coconut milk with one tablespoon of cornstarch until smooth, then add this mixture to the skillet. Add the Asian sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a boil, then reduce heat to low and simmer gently for 5 minutes until the sauce thickens and the vegetables become crisp-tender. If the sauce is too thick, add a splash of water to reach desired consistency. Remove and discard the bay leaf.
- Adjust to Taste: Garnish the curry with fresh basil, cilantro, lime zest, lime juice, and optionally Sriracha or Asian chili sauce to add heat. Serve hot with steamed rice or your preferred side.
Notes
- You can add an additional bell pepper and zucchini for more vegetables as suggested in the original recipe.
- Chicken thighs are preferred for juiciness; slice them into 1/2-inch widths for even cooking.
- If using chicken breasts, slice them thinner at 1/4 inch wide and 2 inches long; partially freezing breasts makes slicing easier.
- Adjust the amount of red curry paste according to desired spice level; Thai Kitchen brand is milder while Mae Ploy is spicier.
- Serve with steamed jasmine rice for a traditional Thai meal experience.
- The recipe yields 4 to 6 servings, perfect for family meals or leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
