Thai Red Curry with Chicken
There’s something incredibly comforting about a bowl of Thai red curry, creamy, spicy, slightly sweet, and deeply aromatic. It’s one of those meals that feels restaurant-level impressive but comes together surprisingly quickly at home.
Ingredients
For the Curry
- 2 –3 tbsp oil
- 2 tsp ginger garlic paste
- 50 g Thai red curry paste
- 400 ml coconut milk
- 500 g chicken breast sliced into thin strips
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup green beans
- 2 tsp lime juice
- 2 –3 tsp brown sugar
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp fish sauce optional, but recommended
- 2 –3 tsp chilli flakes adjust to taste
- 2 tbsp Thai basil
- 1 tbsp cornstarch mixed with 3–4 tbsp water slurry
- Fresh cilantro for garnish
Instructions
- Heat oil in a large pan or wok over medium heat.
- Add ginger garlic paste and sauté for about 30 seconds until fragrant.
- Stir in the Thai red curry paste and cook for 1–2 minutes to release its aroma and deepen the flavor.
- Pour in the coconut milk and stir well to combine with the curry paste.
- Let it simmer gently for 3–4 minutes so the flavors blend.
- Add the sliced chicken to the simmering curry.
- Cook for 5–7 minutes until the chicken is fully cooked and tender.
- Add the red and yellow bell peppers and green beans.
- Cook for 3–4 minutes until the vegetables are tender but still slightly crisp.
- Stir in lime juice, brown sugar, oyster sauce, soy sauce, and fish sauce (if using).
- Add chilli flakes to your preferred spice level.
- Taste and adjust sweetness, saltiness, or acidity as needed.
- Pour in the cornstarch slurry while stirring.
- Simmer for 1–2 minutes until the sauce thickens slightly and becomes glossy.
- Turn off the heat and stir in Thai basil.
- Garnish with fresh cilantro.
- Serve immediately over steamed jasmine rice.
Nutrition
Calories: 490kcal
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