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Thai Red Curry with Chicken and Vegetables

Thai Red Curry with Chicken and Vegetables
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This Thai Red Curry with Chicken and Vegetables recipe brings authentic Thai flavors to your kitchen with a creamy coconut milk base, vibrant spices, and fresh vegetables. Easy to prepare and highly customizable, it offers a rich, aromatic, and satisfying meal perfect for any occasion.

Ingredients

Scale

Protein

  • 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

Curry Base

  • 2–3 tablespoons Thai red curry paste (adjust to taste)
  • 400ml coconut milk
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon fish sauce
  • 1–2 teaspoons brown sugar or palm sugar
  • 1 tablespoon fresh lime juice

Vegetables

  • 1 red bell pepper, sliced
  • 1 carrot, sliced
  • 1 small zucchini, sliced
  • 100g bamboo shoots, sliced

Aromatics and Herbs

  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Handful fresh Thai basil or cilantro leaves, for garnish

Instructions

  1. Prepare Your Ingredients: Chop the chicken into bite-sized pieces and slice vegetables uniformly for even cooking. Mince garlic and ginger to release their full flavors.
  2. Fry the Curry Paste: Heat vegetable or canola oil over medium heat in a pan. Add the Thai red curry paste and stir constantly for 1-2 minutes until fragrant, unlocking the paste’s rich spices.
  3. Add Chicken and Aromatics: Add the chicken pieces to the pan and stir to thoroughly coat with the curry paste. Add minced garlic and ginger, cooking until the chicken begins to brown slightly.
  4. Pour in Coconut Milk: Slowly pour in the coconut milk while stirring gently to combine it with the curry paste and chicken. Bring the mixture to a simmer, allowing it to thicken and the flavors to meld together.
  5. Add Vegetables and Seasonings: Add the chopped bell pepper, carrot, zucchini, and bamboo shoots. Stir in fish sauce and brown sugar. Simmer for 5-7 minutes until vegetables are tender but retain some crispness.
  6. Finish with Fresh Herbs and Lime: Turn off the heat and stir in fresh Thai basil or cilantro leaves along with a squeeze of fresh lime juice to add brightness and aroma.

Notes

  • Use quality curry paste for authentic flavor.
  • Do not overcook vegetables; keep them crisp and vibrant.
  • Taste frequently and adjust sugar, fish sauce, and lime juice incrementally for balanced flavors.
  • Prepare all ingredients ahead of time for a smooth cooking process.
  • Serve immediately for best texture and flavor.

Nutrition

Keywords: Thai red curry, chicken curry, Thai recipe, coconut milk curry, spicy curry, healthy Thai meal, easy Thai dinner

Find it online: https://tastebudtrek.com/thai-red-curry-with-chicken-and-vegetables/