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Creamy Thai Red Curry: 5 Secrets to Heavenly Flavor

Creamy Thai Red Curry
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Creamy Thai Red Curry Chicken Bowls are a flavorful dish combining tender chicken, fresh vegetables, and rich coconut milk.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 2 cups mixed bell peppers, sliced
  • 1 cup snap peas
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh basil leaves, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. In a large pot or skillet, heat the vegetable oil over medium heat.
  2. Add the sliced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute.
  3. Add the bite-sized chicken pieces to the pot and cook until browned on all sides, about 5-6 minutes.
  4. Stir in the red curry paste, ensuring the chicken is well-coated with the spices.
  5. Pour in the coconut milk and chicken broth. Stir to combine and bring the mixture to a gentle simmer.
  6. Toss in the sliced bell peppers and snap peas, cooking for 5-7 minutes until the vegetables are tender-crisp.
  7. Add the fish sauce, brown sugar, and lime juice. Stir well to incorporate all the flavors.
  8. Taste the sauce and adjust seasoning as needed, adding more fish sauce or lime juice if desired.
  9. Allow the curry to simmer for an additional 5 minutes, letting the flavors meld together.
  10. Remove from heat and serve over a bed of cooked jasmine rice.

Notes

  • Adjust the level of spice by adding more or less red curry paste.
  • Serve with fresh basil for added flavor.
  • This dish pairs well with a side of lime wedges.

Nutrition

Find it online: https://keepityummy.com/creamy-thai-red-curry/

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