Maxine Sharf / maxiskitchen

Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Total time: 25 min
Yield: 4 servings
Ingredients: 1 x 13.5 oz can full-fat coconut milk; 2 tbsp red curry paste, or more to taste; 1 cup chicken stock; 1 tbsp sugar; 1 tbsp fish sauce; 1 x 8 oz can bamboo shoots, drained; 1 1/2 cups green beans (5 oz), cut into 1-inch pieces; 1 lb boneless skinless chicken breast, very thinly sliced; 1 red bell pepper, sliced into thin strips; 1/2 lime, juiced; 1 cup fresh Thai basil leaves; cooked jasmine rice, for serving

25 min

servings

Thai

About

A quick Thai red curry chicken with coconut milk, vegetables, and basil, served over jasmine rice. Fragrant, lightly sweet, and customizable with extra curry paste to taste.

Ingredients

For the curry

For serving

Step-by-Step Instructions

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Make the curry base

Add about one-third of the coconut milk to a medium pot over medium heat. Cook for 3-5 minutes, stirring occasionally, until it reduces and thickens.

Add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant and well incorporated into the coconut milk.

Add the remaining coconut milk, chicken stock, sugar, and fish sauce. Whisk until smooth and bring to a gentle simmer over medium-high heat. Taste and add more curry paste if desired.

Cook the chicken and vegetables

Add the bamboo shoots and green beans. Simmer for 1 minute, then add the chicken. Simmer for 3-5 minutes, stirring occasionally, until the chicken is cooked through.

Stir in the red bell pepper, then remove from the heat and stir in the lime juice and Thai basil leaves.

Serve

Serve the curry with cooked jasmine rice and enjoy.

Equipment Needed

medium potwhiskknifecutting boardmeasuring spoons

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