Thai Red Curry Chicken is a vibrant and aromatic dish that brings the essence of Thai cuisine to your dining table. With its rich coconut milk base and a perfect blend of spices, this recipe is both comforting and exciting. Perfect for a weeknight dinner or a special occasion, it showcases tender chicken simmered in a spicy and fragrant sauce. This dish is not only delicious but also visually appealing, making it a feast for both the eyes and the palate.
Ingredients
Scale:
2 tablespoons red curry paste
1 tablespoon brown sugar
1 teaspoon salt
1 can (14 oz) coconut milk
1 cup chicken broth
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 red bell pepper, sliced
1 cup green beans, trimmed
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
Fresh basil leaves (for garnish)
Cooked jasmine rice (for serving)
Instructions
In a large skillet or wok, heat 1 tablespoon of oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
Add the sliced onion and cook until translucent, approximately 3-4 minutes.
Stir in the red curry paste and cook for about 2 minutes.
Add the chicken pieces to the skillet, cooking until they begin to brown on all sides, about 5 minutes.
Pour in the coconut milk and chicken broth. Stir well to combine all the ingredients.
Bring the mixture to a gentle simmer, allowing it to cook for about 10 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Add the sliced red bell pepper and green beans. Cook for an additional 5 minutes until the vegetables are tender yet crisp.
Stir in the brown sugar and salt, adjusting to taste.
