Thai Red Curry Chicken
Thai Red Curry Chicken
Ingredients
- 13.5 fluid ounces full-fat coconut milk, from 1 can
- 2 tablespoons red curry paste, or more to taste (Mae Ploy brand recommended)
- 1 cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 4 ounces bamboo shoots, drained (from an 8 ounce can)
- 1 1/2 cups green beans, cut into 1-inch pieces
- 1 pound boneless skinless chicken breast, very thinly sliced (tip: freeze for 30-40 minutes before slicing for easier thin cuts)
- 1 red bell pepper, sliced into thin strips
- 1/2 lime, juiced
- 1 cup fresh Thai basil leaves, or regular basil
- as needed jasmine rice, cooked, for serving
- as needed neutral oil, for frying additional curry paste
Instructions
- 1
Add about one-third of the coconut milk to a medium pot over medium heat. Cook for 3-5 minutes, stirring occasionally, until it reduces and thickens.
⏱️ 4 min
- 2
Add 2 tablespoons of red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant and well incorporated into the coconut milk.
⏱️ 2 min
- 3
Add the remaining coconut milk, chicken stock, sugar, and fish sauce. Whisk until smooth and bring to a gentle simmer over medium-high heat. Taste and add more curry paste if desired. For the best flavor, fry any additional curry paste in a little neutral oil in a separate small pan until fragrant before whisking it into the sauce.
⏱️ 2 min
- 4
Add the bamboo shoots and green beans. Simmer for 1 minute, then add the chicken. Simmer for 3-5 minutes, stirring occasionally, until the chicken is cooked through.
⏱️ 6 min
- 5
Stir in the red bell pepper, then remove from the heat and stir in the lime juice and basil. Serve immediately with cooked jasmine rice and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Red Curry Chicken
- 13.5 fluid ounces full-fat coconut milk, from 1 can
- 2 tablespoons red curry paste, or more to taste (Mae Ploy brand recommended)
- 1 cup chicken stock
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 4 ounces bamboo shoots, drained (from an 8 ounce can)
- 1 1/2 cups green beans, cut into 1-inch pieces
- 1 pound boneless skinless chicken breast, very thinly sliced (tip: freeze for 30-40 minutes before slicing for easier thin cuts)
- 1 red bell pepper, sliced into thin strips
- 1/2 lime, juiced
- 1 cup fresh Thai basil leaves, or regular basil
- as needed jasmine rice, cooked, for serving
- as needed neutral oil, for frying additional curry paste
Instructions
- 1
Add about one-third of the coconut milk to a medium pot over medium heat. Cook for 3-5 minutes, stirring occasionally, until it reduces and thickens.
⏱️ 4 min - 2
Add 2 tablespoons of red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant and well incorporated into the coconut milk.
⏱️ 2 min - 3
Add the remaining coconut milk, chicken stock, sugar, and fish sauce. Whisk until smooth and bring to a gentle simmer over medium-high heat. Taste and add more curry paste if desired. For the best flavor, fry any additional curry paste in a little neutral oil in a separate small pan until fragrant before whisking it into the sauce.
⏱️ 2 min - 4
Add the bamboo shoots and green beans. Simmer for 1 minute, then add the chicken. Simmer for 3-5 minutes, stirring occasionally, until the chicken is cooked through.
⏱️ 6 min - 5
Stir in the red bell pepper, then remove from the heat and stir in the lime juice and basil. Serve immediately with cooked jasmine rice and enjoy!
⏱️ 1 min