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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.

50 minMediumServes 4480 cal/serving

ThaiDinnerStovetopStandardHigh FiberHigh ProteinGluten-FreeDairy-FreeCorn-Free

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

  1. 1

    Heat 2 tbsp coconut oil in a large pot or Dutch oven over medium-high heat.

  2. 2

    Add 3 tbsp Thai red curry paste and stir-fry for about 1 minute until fragrant.

  3. 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.

  4. 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.

  5. 5

    Pour in one can of 2 cans coconut milk (13.5 oz cans) and 1 cup chicken broth. Stir well to combine.

  6. 6

    Add 4 kaffir lime leaves, 2 tbsp fish sauce, and 2 tbsp palm sugar (or brown sugar). Stir until the sugar dissolves.

  7. 7

    Bring to a simmer, then reduce heat to medium-low. Cook for about 10 minutes, stirring occasionally.

  8. 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.

  9. 9

    If using two cans of coconut milk, stir in the second can now for a richer curry.

  10. 10

    Taste and adjust the seasoning with more fish sauce or palm sugar if needed.

  11. 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.

  12. 12

    Remove the lemongrass pieces and lime leaves before serving (or warn diners to eat around them).

  13. 13

    Serve hot over 4 cups for serving cooked jasmine rice with 2 limes for serving lime wedges on the side.

Questions

How long does Red Curry with Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Red Curry with Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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