Exquisite Thai Red Curry Chicken

$- 1 lb boneless, skinless chicken thighs - 1 can creamy coconut milk - 2 tablespoons red curry paste - 1 tablespoon vegetable oil - 1 vibrant red bell pepper - 1 cup fresh green beans - 1 tablespoon fish sauce - 1 tablespoon brown sugar - Fresh basil leaves - Cooked jasmine rice Gather your ingredients before cooking. This makes the process smooth and easy. Start with 1 pound of boneless, skinless chicken thighs. I like using thighs for their juicy flavor. Next, grab 1 can of creamy coconut milk. This gives the dish its rich base. You will need 2 tablespoons of red curry paste. This adds the authentic Thai flavor. Don’t forget 1 tablespoon of vegetable oil to cook the chicken. For vibrant color, use 1 red bell pepper. Thinly slice it to mix well with the curry. You will also need 1 cup of fresh green beans. Trim and halve them for even cooking. Add 1 tablespoon of fish sauce. This boosts the flavor profile. Include 1 tablespoon of brown sugar to balance the spices. Finally, fresh basil leaves will add a lovely touch when serving. Pair the curry with fluffy cooked jasmine rice for a satisfying meal. These ingredients come together to create a quick and delicious Thai red curry chicken. Enjoy the process and the flavors! {{ingredient_image_2}} - Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. - Add 1 lb of diced chicken thighs. Sauté for 5-7 minutes until golden brown and cooked through. - Stir in 2 tablespoons of red curry paste. Coat all the chicken pieces well. - Gradually pour in 1 can of creamy coconut milk. Mix it all together to create a rich sauce. - Incorporate 1 vibrant red bell pepper, thinly sliced, and 1 cup of fresh green beans, trimmed and halved. - Season with 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Let it simmer for about 10 minutes. This will let the flavors meld nicely. - Once the vegetables are tender and the sauce thickens, remove from heat. Serve hot over jasmine rice. Top with fresh basil leaves for a lovely finish. - Use fresh ingredients for maximum flavor: Fresh vegetables and herbs make a big difference. Choose bright, crisp bell peppers and vibrant green beans. Fresh basil adds a fragrant touch at the end. - Adjust spice levels to your preference: If you like it spicy, add more red curry paste. For a milder dish, start with less. Taste as you go to find your perfect balance. - How to plate the dish attractively: Serve the curry in shallow bowls. Place a generous mound of jasmine rice in the center. This makes the dish look inviting and colorful. - Garnishing suggestions with basil: Top your curry with fresh basil leaves. This adds a pop of green and enhances the dish's aroma. You can also sprinkle some red chili flakes for extra color and heat. Pro Tips Marinate for Extra Flavor: Consider marinating the chicken thighs in a mixture of red curry paste and coconut milk for at least 30 minutes before cooking. This will enhance the flavors and tenderness of the chicken. Customize Your Veggies: Feel free to swap in your favorite vegetables like zucchini, carrots, or snap peas. Just make sure to cut them to similar sizes for even cooking. Adjust the Spice Level: If you prefer a milder curry, start with half the amount of red curry paste and add more to taste as it cooks. This way, you can control the heat to your liking. Use Fresh Herbs: Fresh basil is a great garnish, but don't hesitate to add other herbs like cilantro or mint for a different flavor profile. They can add a refreshing touch to the dish. {{image_4}} You can switch the chicken for tofu or shrimp. Tofu is a great option for a vegetarian dish. It absorbs flavors well and adds protein. Use firm tofu, cut into cubes. Cook it until golden for best results. Shrimp cooks quickly and adds a nice texture. Use peeled and deveined shrimp. Add them after the curry sauce thickens. This way, they stay tender and juicy. You can also try other meats like beef or pork. Just cut them into small pieces. Adjust cooking time based on the meat’s thickness. Feel free to change the vegetables in this dish. Use what you have at home. Carrots, zucchini, or snap peas work well. They add color and crunch. Seasonal veggies can make your curry even better. In spring, use asparagus or peas. In fall, try butternut squash or broccoli. Each veggie adds its own flavor and texture. Experiment with different combinations to keep things fun! To keep your Thai red curry chicken fresh, use these tips: - Refrigerator Storage: Place the curry in an airtight container. It will last for 3 to 4 days. - Freezer Storage: If you need to keep it longer, freeze it in a freezer-safe container. It can last for up to 3 months. Make sure to let the curry cool before sealing. This helps avoid condensation inside the container. When reheating your curry, keep the flavor and texture intact with these methods: - Stovetop Method: Pour the curry into a saucepan. Heat it over medium heat. Stir it often to avoid sticking. - Microwave Method: Place the curry in a microwave-safe bowl. Cover it with a microwave-safe lid. Heat it in short bursts, stirring in between. To maintain texture, add a splash of coconut milk if it looks too thick. This will help bring back the creaminess. Enjoy your meal again! Serve Thai Red Curry over fluffy jasmine rice. The rice helps soak up the rich sauce. I love to create a mound of rice in the center of the bowl. Then, I ladle the curry around it. This makes a beautiful presentation. Fresh basil leaves on top add a pop of color. You can also serve it with lime wedges for a zesty kick. Yes, you can easily make this dish vegetarian. Swap the chicken for firm tofu. Make sure to cube the tofu and sauté it until golden. You can also add more veggies like mushrooms or carrots. For a vegan version, replace fish sauce with soy sauce. This keeps the flavor while making it plant-based. To adjust the spice level, start by using less red curry paste. You can add it a little at a time. If you want more heat, try adding sliced jalapeños or a dash of chili flakes. Always taste as you go. This way, you can find the heat that suits you best! Thai Red Curry is a delicious meal you can make at home. We explored the fresh ingredients, step-by-step cooking, and useful tips to perfect your dish. You can customize it with different proteins or veggies for variety. Remember to store leftovers correctly to keep them tasty. Enjoy exploring the balance of flavors in this dish. Cooking can be fun and easy with the right steps and ingredients. Dive into your kitchen and create a meal everyone will love!$

Exquisite Thai Red Curry Chicken

A flavorful and aromatic Thai red curry made with tender chicken thighs and fresh vegetables, served over jasmine rice.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Thai

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs, diced into bite-sized pieces
1 can creamy coconut milk (13.5 oz)
2 tablespoons rich red curry paste
1 tablespoon vegetable oil (such as canola or sunflower)
1 whole vibrant red bell pepper, thinly sliced
1 cup fresh green beans, trimmed and halved
1 tablespoon fish sauce
1 tablespoon brown sugar
to taste leaves fresh basil leaves, for garnish
as needed serving cooked jasmine rice

Instructions

In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
Carefully add the diced chicken thighs to the skillet. Sauté them for 5-7 minutes, turning occasionally, until they are golden brown and fully cooked through.
Stir in the red curry paste, ensuring all chicken pieces are well-coated. Cook for another 1-2 minutes, letting the spices release their fragrant aroma.
Gradually pour in the creamy coconut milk, stirring continuously to combine it thoroughly with the chicken and curry paste, creating a luscious sauce.
Incorporate the thinly sliced red bell pepper and halved green beans into the skillet, mixing well to distribute the vegetables evenly.
Season the curry with fish sauce and brown sugar, ensuring everything is well-mixed. Allow it to simmer uncovered for about 10 minutes, or until the vegetables are tender and the sauce has thickened to a delightful consistency.
Once cooked, remove the skillet from the heat. Serve the curry hot over a bed of fluffy jasmine rice, garnished with fresh basil leaves for an aromatic finish.

Notes

For a stunning presentation, serve the curry in shallow bowls, with a generous mound of jasmine rice in the center and sprinkle additional basil leaves over the top, creating a vibrant contrast against the rich curry.

Keyword chicken, coconut milk, curry, red curry, Thai