Include in Print View:

Thai Red Chicken Curry

Thai Red Chicken Curry recipe image
This vibrant Thai Red Chicken Curry delivers a perfect balance of creamy coconut richness and spicy warmth. Tender chicken breasts simmer in a fragrant sauce infused with red curry paste, fish sauce, and fresh aromatics. The addition of zucchini provides a subtle sweetness and texture, while fresh basil adds a bright, herbal finish. It is a comforting yet exciting meal that comes together quickly, making it ideal for busy weeknights. Serve over steamed jasmine rice for a complete, satisfying dinner that brings the flavors of Southeast Asia to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 350.0
Dietary: Gluten-free
Description
This vibrant Thai Red Chicken Curry delivers a perfect balance of creamy coconut richness and spicy warmth. Tender chicken breasts simmer in a fragrant sauce infused with red curry paste, fish sauce, and fresh aromatics. The addition of zucchini provides a subtle sweetness and texture, while fresh basil adds a bright, herbal finish. It is a comforting yet exciting meal that comes together quickly, making it ideal for busy weeknights. Serve over steamed jasmine rice for a complete, satisfying dinner that brings the flavors of Southeast Asia to your table.
Ingredients
  • 1 can Coconut milk (13.5 oz or 400ml)
  • 1 lb Chicken breast, cut into bite-sized pieces
  • 2 tbsp Red curry paste
  • 1 cup Zucchini, chopped into 1/4-inch strips
  • 1 tbsp Fish sauce
  • 1 handful Fresh Thai basil leaves
  • 1 stalk Green onion, chopped
Directions
  1. 1
    Pour about 3/4 cup of the coconut milk into a large skillet or wok over medium heat.
  2. 2
    Add the red curry paste to the hot coconut milk and stir continuously until the paste dissolves and the oil begins to separate, creating a fragrant base.
  3. 3
    Add the bite-sized chicken pieces to the skillet.
  4. 4
    Cook the chicken, stirring occasionally, until it is no longer pink and is thoroughly cooked through.
  5. 5
    Pour in the remaining coconut milk and add the fish sauce.
  6. 6
    Add the chopped zucchini to the simmering sauce.
  7. 7
    Reduce heat to low and simmer for 5-7 minutes until the zucchini is tender-crisp.
  8. 8
    Remove the pan from the heat.
  9. 9
    Stir in the fresh basil leaves and chopped green onion.
  10. 10
    Serve immediately over steamed jasmine rice.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350.0kcal
% Daily Value *
Total Fat 18.0g28%
Saturated Fat 12.0g60%
Cholesterol 85.0mg29%
Sodium 600.0mg25%
Total Carbohydrate 12.0g4%
Dietary Fiber 2.0g8%
Sugars 4.0g
Protein 35.0g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The curry often tastes even better the next day as the flavors meld.

Substitutions: For a vegetarian version, omit the fish sauce and use soy sauce or tamari instead. Replace chicken with firm tofu or chickpeas. You can substitute zucchini with bell peppers or snap peas.

Tip: If you find the curry too spicy, add a teaspoon of brown sugar or a splash of extra coconut milk to balance the heat. Ensure your chicken is fully cooked by checking that the internal temperature reaches 165&# 194;°F (74°C).

Keywords: thai curry, red curry, chicken, coconut milk, zucchini, basil, fish sauce, curry paste, dinner, easy, weeknight, spicy, creamy, asian, rice, quick, homemade, comfort food, gluten free
Read it online: https://www.chefs-mate.com/recipe/thai-red-chicken-curry/