Thai Red Curry Chicken (Print Version)

Savor creamy Thai curry with tender chicken, coconut milk, sautéed vegetables, and fresh Thai herbs.

# Ingredients:

01 - 1 tablespoon vegetable oil

02 - 1 medium onion, sliced thin

03 - 1 tablespoon fresh ginger, grated

04 - 2 cloves garlic, minced

05 - 2–3 tablespoons Thai red curry paste, to taste

06 - 1 pound boneless chicken thighs, cut into bite-sized pieces

07 - 1 red bell pepper, thinly sliced

08 - 1 zucchini, sliced into half moons

09 - 1 can (14 oz) coconut milk, full-fat

10 - 1 tablespoon fish sauce

11 - 1 teaspoon brown sugar

12 - Juice of 1 lime

13 - Fresh Thai basil or cilantro, chopped

14 - Cooked jasmine rice, for serving

15 - Lime wedges

01 - Heat oil in a large skillet or wok over medium heat. Add onion, ginger, and garlic. Cook until softened and fragrant, 2–3 minutes.

02 - Add red curry paste. Stir constantly for 1 minute to release its flavor.

03 - Add chicken pieces and stir to coat. Cook 5 minutes until lightly browned.

04 - Stir in coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.

05 - Add bell pepper and zucchini. Simmer 8–10 minutes until vegetables are tender and chicken is cooked through.

06 - Stir in lime juice. Serve over jasmine rice with fresh herbs and lime wedges.

01 - This curry tastes even better the next day—store in an airtight container and reheat gently.

02 - For a vegetarian version, replace chicken with tofu or chickpeas and add extra vegetables.