Red Curry with Chicken
A rich and aromatic Thai curry featuring tender chicken, colorful vegetables, and fragrant herbs in a spicy coconut milk sauce. This authentic dish balances sweet, savory, and spicy flavors for a satisfying dinner.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp coconut oil
- 3 tbsp Thai red curry paste
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 2 lemongrass stalk, bruised and cut into 2-inch pieces
- 2 cans coconut milk (13.5 oz cans)
- 1 cup chicken broth
- 2 tbsp fish sauce
- 2 tbsp palm sugar (or brown sugar)
- 2 bell peppers (red and yellow), sliced
- 1 zucchini, sliced into half-moons
- 1 cup bamboo shoots, drained
- 1/2 cup Thai basil leaves
- 4 kaffir lime leaves
- 2 Thai red chilies, sliced (optional)
- 1 tbsp fresh lime juice
- 4 cups cooked jasmine rice, for serving
- 2 limes lime wedges, for serving
Instructions
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1
Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium-high heat.
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2
Add 3 tbsp Thai red curry paste and stir-fry for about 1 minute until fragrant.
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3
Add 4 minced garlic cloves, 2 tbsp minced fresh ginger, and 2 bruised and cut into 2-inch pieces lemongrass stalk. Stir-fry for another 30 seconds until aromatic.
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4
Add 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken thighs and cook, stirring occasionally, for 3-4 minutes until the chicken is no longer pink on the outside.
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5
Pour in one can of 2 cans coconut milk (13.5 oz cans) and 1 cup chicken broth. Stir well to combine.
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6
Add 4 kaffir lime leaves, 2 tbsp fish sauce, and 2 tbsp palm sugar (or brown sugar). Stir until the sugar dissolves.
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7
Bring to a simmer, then reduce heat to medium-low. Cook for about 10 minutes, stirring occasionally.
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8
Add 2 sliced bell peppers (red and yellow), 1 sliced into half-moons zucchini, and 1 cup drained bamboo shoots. Simmer for another 5-7 minutes until the vegetables are tender-crisp and the chicken is fully cooked.
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9
If using two cans of coconut milk, stir in the second can now for a richer curry.
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10
Taste and adjust the seasoning with more fish sauce or palm sugar if needed.
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11
Remove from heat and stir in 1/2 cup Thai basil leaves, 2 sliced (optional) Thai red chilies (if using), and 1 tbsp fresh lime juice.
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12
Remove the lemongrass pieces and lime leaves before serving (or warn diners to eat around them).
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13
Serve hot over 4 cups for serving cooked jasmine rice with 2 limes for serving lime wedges on the side.