This is a very simple, yet very tasty, Thai red curry recipe. All the ingredients can be found in your grocery store. Specialty Asian shops are also a good source for Thai ingredients. Serve over rice or noodles.

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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Garnish:

Directions

Instructions Checklist
  • Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.

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  • Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.

  • Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.

Nutrition Facts

345 calories; protein 26.6g; carbohydrates 14.1g; fat 21.1g; cholesterol 64.6mg; sodium 166mg. Full Nutrition
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Reviews

Rating: 5 stars
01/11/2021
1.11.21 I think this is one of those recipes you may have to adapt to your taste. I made as directed, tasted, and then added salt, pepper, two Thai chile peppers, and double the red curry paste, all of which resulted in a delicious curry! That final simmer at the end really brings all of the flavors together. Didn’t have Thai basil, used regular, and served with a wedge of lime. Thanks for sharing, I’d make this again. Read More
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