Thai Curry Recipe
Ingredients
- 1 ½ tbsplight olive oil or coconut oil
- 1 lbchicken thighs or breasts
), recommended
- ½ largeyellow onion
chopped
- 2 tbspred curry paste)
(see notes
- 1red bell pepper
1-inch chop
- 1carrot
thinly sliced
- 1 ½ cbroccoli florets
- 2 tspfreshly grated ginger
- 4garlic cloves
minced
- 113.5 oz. can quality coconut milk)
(like aroy-d
- 1 tbspcornstarch
- 1 tbspasian/thai sweet chili sauce)
(like mae ploy
- 2 tbspless sodium soy sauce
- 2 tbspfish sauce
- 2 tbsplime juice
- 1 tbspbrown sugar
- 1bay leaf
- 1 tspdried basil
- ¼ tspeach salt
- sriracha to taste/asian chili sauce)
(optional
- lime juice and zest to taste
- fresh basil
- fresh cilantro
Directions
- 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
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
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
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
Adjust to Taste: Garnish with additional optional fresh basil, cilantro, lime zest, lime juice, and chili sauce/Sriracha to taste. Serve with rice.
Thai Curry Recipe
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About this Recipe
Craving a vibrant, comforting meal that transports you to Thailand without leaving your kitchen? This one-pot Thai Red Curry Chicken with Vegetables delivers incredibly rich, complex flavors with remarkable ease.
What sets this Thai curry apart is its harmonious blend of savory, sweet, and tangy notes, all simmered in a wonderfully coconut creamy base. The "one-pot" approach simplifies cleanup, while layers of aromatic ingredients like fresh ginger, garlic, and quality red curry paste ensure a deeply satisfying result that feels gourmet yet achievable.
Prepare for a curry bursting with beautiful balance—expect a delightful interplay of spice, tang, and sweetness. You'll taste the bright freshness of lime and a gentle warmth from ginger and garlic, perfectly complemented by tender chicken and a colorful medley of vegetables like crisp bell peppers, sweet carrots, and hearty broccoli florets. The texture is velvety smooth, coating every bite, making it a truly comforting and flavorful experience. Despite its complex taste, this recipe is designed to be straightforward, making it perfect for a weeknight dinner that feels special.
Feel free to personalize your Thai curry. For protein, you can easily swap chicken thighs for chicken breasts, thinly sliced. Adjust the heat to your preference by adding more sriracha or Asian chili sauce, or omitting it entirely for a milder curry. Experiment with different vegetables like green beans or snap peas if you prefer. While a quality coconut milk is key, if you're out of sweet chili sauce, a little extra brown sugar and soy sauce can offer a similar sweet-savory balance.
This creamy Thai Red Curry is ideal for a cozy family dinner or an impressive yet easy meal for guests. Serve it over steamed jasmine rice to soak up every last bit of the luscious sauce, garnished generously with fresh basil and cilantro for an aromatic finish.