Description
This Thai Chicken Curry recipe features tender chicken breasts simmered in a rich and creamy coconut milk infused with vibrant Thai red curry paste. Fresh bell peppers, carrots, and snap peas add a colorful crunch, while a hint of lime juice and fresh basil elevate the flavors with brightness and aroma. Ready in under 45 minutes, this dish offers an authentic taste of Thailand that’s perfect for a quick and satisfying dinner.
Ingredients
Scale
Protein
- 3 boneless, skinless chicken breasts (about 1.5 lbs)
Vegetables
- 1 cup bell peppers, sliced
- 1 cup carrots, sliced
- 1 cup snap peas
- 1/2 cup fresh basil leaves
Liquids & Sauces
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice
- 2 tbsp vegetable oil
Spices & Pastes
- 3 tbsp Thai red curry paste
Instructions
- Prepare Ingredients: Chop chicken breasts into bite-sized pieces and slice the bell peppers, carrots, and snap peas. Set the fresh basil leaves aside for later use.
- Cook Chicken: Heat vegetable oil in a large pot over medium heat. Add the chicken pieces and cook, stirring occasionally, until they turn golden brown on all sides, about 5 to 7 minutes.
- Add Curry Paste: Stir in the Thai red curry paste with the cooked chicken and cook for another minute until the paste becomes fragrant, releasing its flavors.
- Simmer with Coconut Milk: Pour in the full-fat coconut milk gradually while stirring constantly to incorporate the curry paste smoothly. Bring the mixture to a gentle simmer over medium heat.
- Cook Vegetables: Add the sliced bell peppers, carrots, and snap peas to the simmering curry. Continue cooking for about 5 to 7 minutes, or until the vegetables are tender but still crisp.
- Season and Finish: Season the curry by adding low-sodium soy sauce and fresh lime juice to taste. Just before serving, stir in the fresh basil leaves for a fragrant and fresh finish.
Notes
- For a spicier curry, increase the amount of Thai red curry paste.
- Substitute chicken breasts with chicken thighs for a juicier texture.
- Use low-fat coconut milk for a lighter version, but it may reduce creaminess.
- Serve with steamed jasmine rice or rice noodles for a complete meal.
- Fresh herbs like cilantro can also complement the dish if basil is unavailable.
