Description
This vibrant Thai Curry recipe features tender chicken thighs simmered in a rich, aromatic red curry sauce with fresh vegetables like broccoli, bell pepper, and carrot. Infused with ginger, garlic, and a blend of traditional Thai ingredients including coconut milk, fish sauce, and lime juice, this dish delivers authentic flavor and a perfect balance of spicy, sweet, and savory notes. Serve it garnished with fresh basil, cilantro, and lime zest alongside steaming jasmine rice for a satisfying and delicious meal.
Ingredients
Scale
Protein and Oil
- 1 1/2 tablespoons light olive oil or coconut oil
- 1 pound chicken thighs, thinly sliced
Vegetables and Aromatics
- 1/2 large yellow onion, chopped
- 1 red bell pepper, 1-inch chop
- 1 carrot, thinly sliced
- 1 1/2 cups broccoli florets
- 2 teaspoons freshly grated ginger
- 4 garlic cloves, minced
Curry Sauce
- 2 tablespoons red curry paste
- 1 13.5 oz. can quality coconut milk
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai Sweet Chili Sauce
- 2 tablespoons less sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish
- Sriracha or Asian chili sauce to taste
- Lime juice and zest to taste
- Fresh basil
- Fresh cilantro
Instructions
- Sauté Chicken: Heat the oil over medium-high heat in a large nonstick or enameled skillet. Once hot and sizzling, add the thinly sliced chicken thighs, chopped onions, and red curry paste. Cook, stirring occasionally, until the chicken is mostly opaque and the aromatics are fragrant, about 5 minutes.
- Stir Fry Veggies: Add the broccoli florets and stir fry for one minute. Then add the red bell pepper, thinly sliced carrot, freshly grated ginger, and minced garlic. Sauté everything together for another minute until the vegetables are slightly tender but still crisp.
- Add Ingredients: Pour in half of the coconut milk. In a separate bowl, whisk the remaining half of the coconut milk with one tablespoon of cornstarch until smooth. Add this mixture to the skillet along with the Asian/Thai sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 5 minutes or until the sauce thickens slightly and the vegetables reach your desired tenderness. If the sauce is too thick, thin it out by adding a small amount of water. Remove and discard the bay leaf before serving.
- Adjust to Taste: Taste the curry and adjust seasoning if necessary. Garnish with fresh basil leaves, cilantro, lime zest, additional lime juice, and Sriracha or Asian chili sauce according to your preference. Serve hot with steamed jasmine rice or your favorite side.
Notes
- Original recipe used two bell peppers and one zucchini; feel free to add zucchini if desired.
- Chicken thighs are preferred for juiciness; if using chicken breasts, slice thinner and partially freeze for easier cutting.
- Red curry paste brands vary in spice level; Thai Kitchen is mild, Mae Ploy is spicier—adjust quantity to taste.
- Serve with rice to soak up the flavorful sauce.
- You can substitute light olive oil with coconut oil for a more authentic flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
