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Thai Red Curry with Chicken

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Experience the vibrant flavors of Thai cuisine with this delicious one-pot Thai Red Curry, featuring chicken, aromatic spices, and creamy coconut milk.

Ingredients

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  • 5–6 tbsp Thai Red Curry Paste (Maesri brand or homemade)
  • 2 Garlic cloves (minced)
  • 2 tsp Fresh ginger (grated)
  • 1 tbsp Lemongrass paste (or finely chopped fresh)
  • 3 tbsp Vegetable oil
  • 1 cup Low sodium chicken broth
  • 400 ml Full-fat coconut milk
  • 6 Kaffir lime leaves
  • 1 tbsp Sugar (white, brown, or palm)
  • 2 tsp Fish sauce (plus more to taste)
  • 350 g Chicken thighs (boneless, skinless, sliced about 1/3 inch thick)
  • 150 g Pumpkin or butternut squash (cut into 1.5cm cubes)
  • 120 g Green beans (trimmed and cut into 5 cm pieces)
  • 12 Thai basil leaves (for garnish)
  • Fresh red chili slices (for garnish)
  • Coriander leaves (for garnish)
  • Steamed jasmine rice (for serving)

Instructions

  1. Start by gathering and prepping all your ingredients. Mince the garlic cloves, grate the fresh ginger, and chop the lemongrass if you’re using fresh. Cut the chicken thighs into bite-sized pieces, and prepare your vegetables—pumpkin or butternut squash into cubes, green beans trimmed and cut.
  2. In a large pot or wok, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and lemongrass. Sauté for about 1-2 minutes until fragrant.
  3. Next, stir in the Thai Red Curry Paste, mixing well with the aromatics for another 2-3 minutes.
  4. Pour in the low sodium chicken broth and the full-fat coconut milk. Stir well to combine, scraping up any flavorful bits stuck to the bottom of the pot.
  5. Add the Kaffir lime leaves and sugar to the pot, which will enhance the dish’s aromatic profile. Stir through.
  6. Add the sliced chicken thighs to the pot. Simmer for about 10 minutes until the chicken is cooked through.
  7. Introduce the pumpkin or butternut squash, followed by the green beans. Cover and let everything cook together for another 10 minutes or until the veggies are tender.
  8. Taste your curry and adjust the seasoning with fish sauce and possibly more sugar.
  9. Once done, remove from heat. Discard the Kaffir lime leaves.
  10. Serve the Thai Red Curry hot, garnished with fresh Thai basil leaves, slices of red chili, and coriander leaves. Pair it with steaming jasmine rice.

Notes

Leftover curry can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/thai-red-curry-with-chicken-nagi/

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