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Thai Red Curry

Thai Red Curry

The ultimate comfort food, Thai Red Curry brings together creamy coconut milk and vibrant spices for an easy weeknight dinner. Bursting with flavor, this dish is a perfect way to satisfy your cravings and impress your loved ones tonight!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 tablespoons Coconut oil
  • 1 pound Boneless skinless chicken breast diced into cubes
  • 1 medium Onion chopped
  • 3 cloves Garlic minced
  • 1 tablespoon Fresh ginger minced
  • 1 red bell pepper Red bell pepper sliced
  • 3 tablespoons Thai red curry paste plus more to taste
  • 1 can (14 ounces) Coconut milk
  • 1/3 cup Vegetable broth
  • 1 1/2 tablespoons Soy sauce
  • to taste Kosher salt
  • 2 teaspoons Brown sugar
  • 1 cup Chopped carrots
  • 1 cup Snap peas
  • 1/3 cup Fresh basil leaves chopped
  • 2 teaspoons Fresh lime juice
  • for serving Cooked jasmine rice

Equipment

  • Cutting Board
  • Skillet
  • Saucepan
  • Wooden Spoon
  • Chef's Knife

Method
 

  1. Heat coconut oil in a large skillet over medium heat.
  2. Add the chicken and cook until mostly done, about 5-7 minutes.
  3. Add chopped onion, minced garlic, and ginger to the skillet and sauté until onion is translucent, about 5 minutes.
  4. Stir in the red bell pepper and cook for an additional 3 minutes.
  5. Stir in Thai red curry paste and cook for 2 minutes. Add coconut milk, vegetable broth, soy sauce, salt, and brown sugar. Bring to a simmer.
  6. Add chopped carrots and snap peas to the skillet. Simmer for 10-15 minutes or until vegetables are tender.
  7. Stir in chopped basil and lime juice. Season to taste with more curry paste or salt if needed. Serve hot over cooked jasmine rice.