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Thai Red Curry
Created by: Howcan Team
Ingredients
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 1 lb chicken breast, sliced
- 1 red bell pepper, sliced
- 1 cup bamboo shoots
- 1 cup green beans, trimmed
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 lime, juiced
- 1/4 cup fresh basil leaves
- Cooked jasmine rice, for serving
Instructions
- In a large skillet or wok, heat 1/2 cup of the coconut milk over medium-high heat until it starts to bubble.
- Add 2 tablespoons of red curry paste and stir for 1-2 minutes until fragrant.
- Add the sliced chicken breast and cook until no longer pink, about 5 minutes.
- Add the sliced red bell pepper, bamboo shoots, and green beans to the skillet and cook for an additional 3-4 minutes.
- Pour in the remaining coconut milk, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and the juice of 1 lime. Stir to combine and bring to a simmer.
- Simmer for 5-7 minutes until the vegetables are tender and the chicken is cooked through.
- Stir in the fresh basil leaves and remove from heat.
- Serve the Thai red curry over cooked jasmine rice and enjoy!
Thai Red Curry is a spicy, aromatic dish that originated in Thailand. It is made with a blend of red chili peppers, garlic, lemongrass, galangal, and other fragrant spices, simmered in coconut milk with meat or vegetables. This flavorful curry has a rich history, dating back to the royal palaces of Thailand, where it was created by skilled chefs to please the royal family. Today, it is a staple in Thai cuisine and can be found in restaurants and homes across the country. The best versions of this dish can be found in the streets of Bangkok, where local chefs expertly balance the heat and flavors of the curry. The key to a great Thai Red Curry lies in the quality of the curry paste and the freshness of the ingredients. For a twist, some chefs add pineapple or lychee to the curry for a sweet and tangy flavor. Whether enjoyed in a bustling Thai market or homemade with authentic ingredients, Thai Red Curry is a true delight for the senses.
40 min
4
400 calories
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