Thai Red Curry Chicken & Vegetables
A quick and flavorful Thai dish featuring chicken and vegetables in a creamy coconut curry sauce.
Ingredients
Main Ingredients
- 1 pound chicken breast, thinly sliced
- 3 tablespoons red curry paste
- 1 can (13.5 oz) full-fat coconut milk Use full-fat for creaminess
- 2 pieces bell peppers (1 red, 1 yellow), sliced
- 1 large carrot, thinly sliced
- 1 medium zucchini, chopped
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 piece Juice of 1 lime
- ¼ cup fresh basil or Thai basil, torn
- 1 tablespoon oil (coconut or vegetable)
Instructions
Cooking Instructions
- Heat a large skillet or wok over medium heat. Add oil, then sauté garlic, ginger, and curry paste for 2 minutes.
- Stir in coconut milk and mix well with the paste.
- Add chicken and simmer for 5–6 minutes until nearly cooked through.
- Add bell peppers, carrots, zucchini, and onion.
- Stir in fish sauce and brown sugar.
- Simmer for another 7–10 minutes until vegetables are tender.
- Turn off heat, stir in lime juice and basil.
- Serve over steamed jasmine rice and garnish as desired.
Notes
Serve with a side of cucumber salad or spring rolls. This dish stores well; keep leftovers in an airtight container for up to three days.