Thai Curry Recipe

Thai Curry Recipe

from carlsbadcravings.com
30 min
4 servings

This Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy, and all made in one pot!  See the post for recipe tips, tricks, variations, and storing suggestions.

Ingredients

  • 1 ½ tablespoonslight olive oil or coconut oil
  • 1 poundchicken thighs (recommended) or breasts, (thinly sliced (see notes))
  • ½ largeyellow onion, (chopped)
  • 2 tablespoonsred curry paste ((see notes))
  • 1red bell pepper, (1-inch chop)
  • 1carrot, (thinly sliced )
  • 1 ½ cupsbroccoli florets
  • 2 teaspoonsfreshly grated ginger
  • 4garlic cloves, (minced)
  • 113.5 oz. can quality coconut milk ((like aroy-d))
  • 1 tablespooncornstarch
  • 1 tablespoonasian/thai sweet chili sauce ((like mae ploy))
  • 2 tablespoonsless sodium soy sauce
  • 2 tablespoonfish sauce
  • 2 tablespoonslime juice
  • 1 tablespoonbrown sugar
  • 1bay leaf
  • 1 teaspoondried basil
  • ¼ tspeach salt, pepper, (more or less to taste)
  • sriracha to taste/asian chili sauce ((optional))
  • lime juice and zest to taste
  • fresh basil
  • fresh cilantro

Directions

  1. 1

    Sauté Chicken: Heat the oil over medium-high heat in a large nonstick skillet or enameled pan (pictured). Once sizzling, add the chicken, onions, and red curry paste and cook just until the chicken is mostly opaque.

  2. 2

    Stir Fry Veggies: Add the broccoli and stir fry for one minute. Add the bell peppers, carrots, (zucchini if using per original recipe), ginger, and garlic, and sauté for one minute.

  3. 3

    Add Ingredients: Add half of the coconut milk. Mix the remaining half with one tablespoon of cornstarch. Add it to the skillet along with all remaining ingredients (except Garnishes).

  4. 4

    Simmer: Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin it with water. Discard the bay leaf.

  5. 5

    Adjust to Taste: Garnish with additional optional fresh basil, cilantro, lime zest, lime juice, and chili sauce/Sriracha to taste. Serve with rice.